Along the Croatian coast, crab appears on menus in many forms, yet one preparation stands out for its quiet refinement: sea spider salad. In coastal gastronomy guides, sea spider is mentioned alongside Kvarner shrimp and lobster as a rare prize from the northern Adriatic, prized for a sweet, delicate flesh that rivals larger, more famous shellfish. The term sea spider usually refers to a spiny crab species caught near Istria and around Pula, where local chefs treat it as a luxury ingredient, serving the meat with little more than olive oil and citrus so that the flavour stays clear and bright.
Sea spider salad belongs to the same family of dishes as Croatian octopus salad and other Dalmatian seafood salads: simple, sharply seasoned plates served cool, often at the start of a long lunch or as part of a spread of small dishes. Typical Adriatic salads follow a steady pattern: tender seafood, good extra virgin olive oil, acidity from lemon or wine vinegar, garlic, parsley, sometimes onion, capers, or a few cubes of boiled potato. The goal is always the same: fresh seafood first, seasoning second.
In many restaurants along the Kvarner and Istrian coasts, chefs prepare spider crab very briefly in salted water, then dress the meat while it is still slightly warm so that it absorbs the oil and citrus. Croatian tourism material even describes this crab, along with Kvarner shrimp, as one of the “kings” of local seafood, highlighting its particularly tender texture and warning that excessive fishing has made it a rarer catch. That scarcity explains why sea spider salad tends to appear in places that lean toward careful sourcing and seasonal menus.
This version of sea spider salad stays close to that coastal template. Whole crab is cooked gently in aromatic, lightly salted water, then cooled just enough to handle. The meat is picked with care from the body, claws, and legs, then folded with a restrained dressing based on Dalmatian-style olive oil, lemon juice, a hint of white wine vinegar, garlic, flat-leaf parsley, and finely diced red onion. A few capers add a briny edge that suits the crab without masking it. The salad rests in the refrigerator long enough for the flavours to settle and for the dressing to coat every strand of meat.
The texture balance matters here. Well-handled spider crab meat has a fine, slightly silky quality with small flakes that hold together yet separate easily under a fork. The dressing should gloss the pieces rather than drown them. Onion stays finely cut so that it brings crunch and sharpness without taking over. Capers remain in small bursts of salinity. A modest amount of diced cucumber or celery can be added for freshness and structure, though many coastal cooks prefer to keep vegetables in the background and let the shellfish speak for itself.
From a practical standpoint, sea spider salad suits both relaxed family meals and more formal occasions. The crab can be cooked and picked in advance, and the dressed salad actually improves after a short chill, which makes it convenient for entertaining. Served heaped in the upturned crab shell or in a shallow ceramic dish with grilled or crusty white bread, it fits naturally into a menu that might include Dalmatian prosciutto, simple green salads, or grilled fish. A glass of chilled Pošip, Malvazija, or another coastal white wine completes the picture, echoing local practice in Istria and Kvarner, where wine pairings play a central role in seafood meals.
This recipe is written for home cooks who may not have access to Adriatic spider crab. It works very well with other sweet crab species, such as blue crab, Dungeness, or quality pasteurised lump crab meat. The method focuses on gentle cooking, careful seasoning, and a texture that reflects the spirit of Croatian coastal salads: clear, clean flavours, grounded in excellent seafood, olive oil, and a handful of honest pantry ingredients.
4
portioner30
minuter15
minuter260
kcalThis sea spider salad adapts a traditional Croatian crab preparation for the home kitchen. Whole crab is simmered briefly in aromatic salted water, cooled, and carefully picked so the meat stays in generous flakes. A light Dalmatian-style dressing of extra virgin olive oil, lemon juice, a touch of white wine vinegar, garlic, parsley, and red onion coats the crab without hiding its natural sweetness. Capers and a little diced cucumber bring contrast and freshness, while a short rest in the refrigerator lets the flavours settle. The result is a cool, fragrant seafood salad that suits summer lunches, holiday spreads, or a first course ahead of grilled fish. It can be cooked and assembled ahead, then finished with lemon and herbs just before serving.
1–1.2 kg (2¼–2½ lb) whole sea spider / spider crab — cleaned; live or very fresh; substitute blue crab, Dungeness, or 500 g (1 lb) picked crab meat if needed
2 litres (8 cups) water — for cooking the crab
2 tbsp fine sea salt — seasons the cooking water
1 small lemon, halved — adds gentle aroma to the cooking liquid
2 bay leaves (dried) — classic aromatic for Croatian fish broths
6–8 whole black peppercorns — subtle heat in the cooking liquid
60 ml (¼ cup) extra virgin olive oil — ideally Dalmatian or Istrian style; main flavour base for the salad
3 tbsp freshly squeezed lemon juice — primary acidity
1 tbsp white wine vinegar — adds a different, slightly sharper acidic note
1 small garlic clove, very finely grated or mashed — gives background warmth; avoid large chunks
2 tbsp finely chopped flat-leaf parsley — classic Adriatic herb pairing with seafood
2–3 tbsp finely diced red onion — mild sharpness and crunch
1–2 tbsp small capers, drained — briny accent that suits crab and other Adriatic seafood dishes
50–70 g (½ cup) finely diced cucumber, deseeded — optional; adds freshness and light crunch
Salt, to taste — for final seasoning
Nymalen svartpeppar, to taste — added at the end for aroma
Extra parsley leaves, chopped — for sprinkling
Citronklyftor — for adjusting acidity at the table
Crusty white bread or lightly grilled bread slices — typical Croatian-style accompaniment to seafood salads
Set up the cooking liquid. Pour the water into a large pot, add the salt, lemon halves, bay leaves, and peppercorns, and bring to a steady boil over medium-high heat.
Add the crab. Place the whole spider crab into the pot, return the liquid to a gentle boil, then lower the heat so it stays at an active simmer rather than a vigorous rolling boil.
Simmer until just cooked. Cook the crab for about 12–15 minutes for a 1–1.2 kg crab, until the shell has turned a deep, even red and the leg joints feel firm when lifted with tongs.
Cool the crab safely. Lift the crab out with tongs, let excess water drip back into the pot, then set the crab on a tray to cool until it is warm but comfortable to handle, around 15–20 minutes.
Separate body and claws. Twist off the claws and legs, then lift off the upper shell. Remove and discard the gills and any dark, fibrous material inside the body, keeping only the white meat.
Extract the body meat. Break the body into sections and gently tease out the white meat with a small spoon or pick, keeping the flakes as intact as possible for a pleasant texture in the salad.
Crack the claws and legs. Use a crab cracker or the back of a heavy knife to crack the claws and thicker leg joints, then remove the meat in pieces, again aiming for chunky flakes rather than shreds.
Check for shell fragments. Spread the picked meat on a tray and run fingertips lightly over it, removing any small bits of shell or cartilage that would spoil the texture.
Chill briefly. Transfer the clean crab meat to a bowl, cover, and chill in the refrigerator while preparing the dressing, around 15–20 minutes.
Combine liquid ingredients. In a medium bowl, whisk together the olive oil, lemon juice, and white wine vinegar until the mixture looks slightly thickened and glossy.
Add aromatics. Stir in the grated garlic, chopped parsley, and finely diced red onion, mixing until evenly distributed.
Season the dressing. Taste a small spoonful of the dressing and add a pinch of salt and a few grinds of black pepper, aiming for a bright, lively flavour that will lightly season the crab rather than dominate it.
Fold in the crab and capers. Tip the chilled crab meat into the dressing, add the capers, and gently fold with a spatula or large spoon until every piece of crab is coated without breaking the flakes.
Add cucumber (optional). If using cucumber, fold it in at this stage so it stays crisp, adjusting salt and pepper again if needed.
Rest the salad. Cover the bowl and refrigerate for at least 30 minutes, and up to 4 hours, until the salad is thoroughly chilled and the flavours have melded.
Adjust before serving. Just before serving, taste the salad once more; add a little extra lemon juice for more brightness or a spoonful of olive oil if the mixture looks slightly dry.
Present the salad. Spoon the crab salad into a chilled serving bowl or pack it lightly back into the cleaned crab shell placed on a plate.
Finish with herbs and lemon. Scatter chopped parsley over the top, arrange lemon wedges around the salad, and serve at once with slices of crusty or grilled bread.
Approximate values for one of four servings:
| Näringsämne | Approximate Amount per Serving |
|---|---|
| Kalorier | ~260 kcal |
| Kolhydrater | ~5 g |
| Protein | ~24 g |
| Fett | ~16 g |
| Fiber | ~1 g |
| Natrium | ~520 mg (varies with salting) |
| Viktiga allergener | Shellfish (crab); possible gluten if served with bread |
These figures are estimates based on standard reference data for crab meat, olive oil, and vegetables, and will vary with crab species, exact serving size, and seasoning levels.
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