Mud Crab (Kekra)

About Mud Crab (Kekra)

The mud crab, Scylla serrata, is a large, heavy-bodied crab that lives in muddy estuaries and mangrove creeks. It is also called the mangrove crab, and in Pakistan it is simply kekra (or kekda). You can recognise it by its smooth, broad shell in dark olive-green to brownish-black, the row of saw-like spines along each side of the shell, and a pair of massive claws that hold some of the best meat on the crab.

Mud crab sits in our Crabs & Other Seafood range and is the crab most Pakistani families think of when they plan a crab masala night. Availability varies with stock, so check the product page or ask FishMart what is available today.

Taste & Texture

Mud crab meat is sweet, rich and moist, with a slightly firmer, chunkier texture than smaller sea crabs. Claw meat is dense and meaty; body meat is flakier and sweeter. When cooked, the dark shell turns a bright orange-red. Females may carry orange roe, which many people enjoy for its richness.

Cutting & Cleaning Options

• Whole (uncleaned) – the crab as it comes, for cooks who prefer to clean at home or want to steam or boil the crab whole.
• Cleaned and Cut – top shell removed, gills and inedible parts taken out, body cut into pieces and claws ready for cooking. This is the easiest choice for crab masala, karahi and pepper crab.

When cleaning at home, remove the triangular or rounded flap (apron) on the underside, lift off the top shell, pull away the feathery grey gills and mouthparts, rinse, and cut the body into halves or quarters. Crack the claws lightly with the back of a heavy knife so the masala can reach the meat.

Best Ways to Cook

Mud crab stands up to bold flavours. Try a tomato-based crab masala or karahi with ginger, garlic and green chillies; a black pepper crab with butter and curry leaves; a ginger-garlic steamed crab; or a light crab soup. Crab pieces are done when the shell is bright orange-red and the meat is white and opaque throughout. For a full seafood spread, pair it with Tiger Prawns in butter garlic or with Jumbo Prawns from the grill.

Storage & Handling

Crab spoils faster than most seafood once it dies, so treat it with care. Cook whole crabs only when they are live or very freshly killed – never a crab that has died at an unknown time. Keep crab cool, cook it promptly, and if storing, keep it in the fridge at 0–4 °C and use within 1–2 days at most, sooner where possible. For longer keeping, cook first and freeze the meat or cooked pieces at -18 °C. Thaw in the fridge, not on the counter, do not refreeze thawed seafood, and use a separate board for raw crab.

Keep crab cool and cook promptly; if refrigerated at 0–4 °C, use within 1–2 days at most. For longer storage, cook first and freeze the meat at -18 °C, thaw in the fridge, and never refreeze thawed seafood.

Only cook crabs that are live or very freshly killed; discard any crab that died at an unknown time or smells of ammonia. Use a separate board for raw crab and take care with the claws when handling whole crabs.

How Much to Order

Crab gives much less meat than its weight suggests, because the shell is heavy. As rough guidance, many families plan about one medium-to-large crab per person for a crab masala served with naan or rice, or around 1.5–2 kg of whole crab for a family of 4. Ask FishMart about the sizes in current stock.

Cooking Tips

• Crack the claws lightly before cooking so masala and heat reach the meat.
• Cook the masala base fully first, then add the crab and cover so it cooks in its own steam.
• Cook until the shell is bright orange-red and the meat is white and opaque throughout.
• Keep the cleaned top shell's yellowish crab 'butter' if you like a richer gravy – stir it into the masala.
• Serve with crab crackers or a small hammer and finger bowls with lemon water.

Nutrition

Crab meat is a good source of protein and is naturally low in fat. Shellfish is a common food allergen, so avoid crab if anyone eating has a shellfish allergy.