Mangrove Crab (Aratus pisonii)
Mangrove Crab
Selection
Catch in traps or on lines in muddy waters at the shoreline. Best to grab from behind by the rear-most legs.
Storage
Can be frozen for long storage.
Preparation
- Wash crab well before use.
- Boil in water.
- Can be boiled alive.
- Can be made into soup and pairs well with coconut cream/milk.
- Meat can be eaten hot or cold but discard the shells.
- (Rody, 1982)
Photo Source
Smithsonian
Mangrove Crab
Mangrove crabs are black in color but turn red when cooked (Rody, 1982).
Traditional Names
- Chamorro – panglao oron; atmangaog
- Chuukese – nipwei
- Hawaiian – pāpaʻi
- Kosraean – powac
- Marshallese – jebarbar; baru
- Palauan – chemang
- Pohnpeian –elimoang
- Samoan – paʻa
- Yapese – ragiumwul liuwen maliile