麵包蟹（學名Cancer pagurus）多指黃道蟹屬或饅頭蟹屬的品種。麵包蟹頭胸甲為淺褐色；眼區具一半環狀的赤褐色斑紋；螯腳腕節和長節外側面具一赤褐色斑點；步腳尖端為褐色。

麵包蟹的蟹膏特別多，外殼內也有甘香的蟹膏，會帶有種獨特的香味而且味道不會太濃。蟹黃有清熱解毒、殺蟲之功效主治腳癬等症；蟹殼有理氣止痛之功效。

麵包蟹是歐洲主要的海捕螃蟹種類，捕撈的區域主要集中在大西洋北部。捕撈自深海200米以下冷水海域，棲息在海底的泥沙石峰中，生長緩慢，生長期12-18年。麵包蟹本身繁殖能力強，且歐洲各國都有嚴格的捕撈限制，比如英國祇允許捕撈體寬大於14厘米的蟹。所以麵包蟹的種群資源一直保持在一個穩定水平。麵包蟹的全球捕撈量每年都維持在約4萬至5萬噸。

產地：英國

重量：約600-800g

保存方法: 收貨後放在-18°C或以下的冰櫃內，以保持它的鮮味。

最佳解凍方法: 將貨品放在0-5°C的雪櫃內自然解凍，品質最好最新鮮，建議解凍後立即食用。

處理方法: 將它解凍後便可立即食用；或反轉蟹肚朝天，蒸2-3分鐘便可食用(因它已煮熟)。

Edible Crab (Scientific Name: Cancer pagurus)

The edible crab, scientifically known as Cancer pagurus, belongs to the Cancer or Maja genus. Its carapace is light brown, adorned with a reddish-brown half-ring pattern around the eye area. The chelipeds and walking legs feature reddish-brown spots on the outer sides, and the tips of the walking legs are brown.

Edible crab is highly prized for its rich crab roe, both within the shell and its cavity, which emits a distinct aroma without being overpowering. Crab roe is renowned for its detoxifying and insecticidal properties and is used in traditional medicine for various ailments. Additionally, crab shells are believed to have pain-relieving and digestion-improving effects.

The edible crab is a significant species of crab caught in Europe, primarily concentrated in the northern Atlantic Ocean. It thrives in cold waters below 200 meters deep, residing among sandy and stony peaks on the seabed. Edible crabs grow slowly, with a maturation period of 12-18 years. They exhibit strong reproductive capabilities, and European countries enforce strict fishing restrictions; for instance, the UK only permits the fishing of crabs larger than 14 centimeters wide. Consequently, the population of edible crabs has remained stable. The global annual catch of edible crabs ranges from approximately 40,000 to 50,000 tons.

Fishing Region: Northeastern Atlantic Ocean

Origin: United Kingdom (Processed in China)

Weight: Approximately 600-800g

Storage: Upon receipt, store the product in the freezer at -18°C or below to maintain its freshness.

Best Thawing Method: For the freshest and best quality maintenance, thaw the product naturally in the refrigerator at 0-5°C. It is recommended to consume immediately after thawing for the freshest taste.

Cooking Instructions: The crab can be consumed immediately after thawing. Alternatively, it can be steamed upside down for 2-3 minutes (as it is already cooked) before consumption.