For generations, families have “gone crabbing” – wading into the shallows with scoop nets in hand, eskys at the ready, in search of the delicious crustacean. Children learn early how to spot the telltale ripples in the water, to move quickly but carefully to snare their prey, and to respect the size limits that will ensure the sustainability of the eco-system.
Commercial fishers have also helped build the reputation of local crab prized for its clean, sweet flavour and firm texture, ensuring it is sought after at high-end restaurants across the country.
All manner of blue manna
The hero of WA’s crab story is the blue manna – vibrant, feisty and unmistakable with its striking sapphire claws (the males at least; the females are sandy brown).
Also known as blue swimmer crab, it is the only 10-legged crustacean around the entire continent. And they thrive in the warm shallows of the Peel-Harvey Estuary.
There is substance beneath that shiny surface, too. Blue manna have tender, snow-white flesh with a natural sweetness that requires little embellishment. You can simply steam them, and pile onto platters for guests to help themselves. Serve with wedges of lemon and salt flakes. And, of course, the tools to crack those claws open. It’s all part of the fun.
Here are some other easy ways to enjoy beautiful crab meat:
Chill crab If you like a little heat, you’ll love this variation. Toss crab through a rich, spicy sauce, such as this Singaporean stunner, and serve with plenty of serviettes to soak up the inevitable mess.
Crab rolls Fold fresh crab meat gently through a light dressing and pile into a soft roll or sandwiches with home-made mayo. This portable picnic fare is packed with flavour.
Crab croquettes Another delicious picnic option, these croquettes will go down a treat hot or cold. Double the amount and freeze some for another day.
Pasta and salads Toss crab meat through crisp summer salads or stir through fresh pasta, such as this easy linguine, with a bit of garlic, olive oil and fresh herbs.
Festival fever
As is only fitting for such an iconic ingredient, crab takes centre stage each March at the Mandurah Crab Fest. While the crab season opens in December and runs until the end of August, prime crabs are more commonly found in the estuary from January through to March.
During the festival, held this year from 14-15 March, the Mandurah waterfront is transformed into a vibrant showcase of food, music and community spirit.
Chefs show their prowess with creative crab dishes, complementing other local produce, at cooking demonstrations and long-table lunches.
As the scent of sizzling seafood fills the air, families gather along the foreshore to enjoy live entertainment at a festival that is all about connection – to place, produce and each other. It honours the fishers who bring in the daily catch, the cooks who treat it with respect, and the community gathering to celebrate it.
The festival also shines a light on the broader Peel region, which boasts an array of fabulous fresh produce and unique places to eat and drink.
Protecting our treasure
Western Australia’s crab fisheries are among the most carefully managed in the country, with strict size limits, seasonal closures and monitoring programs designed to maintain healthy and abundant stock.
When you choose local crab, either to cook at home or dining out, you can be confident not only in the quality but in the long-term viability of the industry. Your choice supports regional jobs and sustainable fishing practices, not to mention a tradition that stretches back generations.
(If you’re catching them yourselves, check the daily bag limits and minimum legal sizes and throw all females carrying eggs back into the water.)
Buying local also means fresher produce. With waterways so close to markets, crabs often travel only a short distance from estuary to plate, preserving quality and flavour.
Crabs have a way of bringing people together. Perhaps it’s the shared effort of cracking shells, laughter ringing out as sauce is inevitably splashed across the table. Maybe it’s just that the process encourages everyone to slow down, roll up their sleeves, forget the cutlery (mostly) and savour the moment.
Even if you can’t make it to the Mandurah Crab Fest this year, make sure you get crabby and enjoy the taste of summer on a fork (or in some very messy hands).