Three Spot Crab (Tikkari)

Introduction

The Three Spot Crab, scientifically known as Portunus sanguinolentus, is a medium-sized, commercially prized species found in the shallow coastal waters of Pakistan. Recognizable by the three distinct spots on its carapace, this crab is also referred to as the “blood-spotted swimming crab” or “red-spotted swimming crab” . Despite its limited abundance in the Arabian Sea, its unique flavor profile and texture make it a sought-after delicacy in local and international markets.

Deep Dive: Habitat, Diet & Growth

Habitat:
The Three Spot Crab inhabits sandy to sandy-muddy substrates in shallow coastal waters, typically at depths ranging from 3 to 30 meters. It is commonly found in estuaries and bays where the water is nutrient-rich and clean . Juvenile crabs are often found in mangrove areas and estuaries, while adults have been observed schooling in turbid waters .

Diet:
This species is primarily carnivorous, feeding on various invertebrates and small fish. Juveniles feed on benthic organisms, while adults consume a variety of prey, including fish and crustaceans

Growth:
The Three Spot Crab exhibits moderate growth rates, with size and age of maturity varying depending on environmental factors. Females typically reach maturity at larger sizes than males. The estimated maximum size is 20 cm in carapace width for males and 21.5 cm for females.

Names & Taxonomy

• Common Name: Three Spot Crab, Blood-spotted Swimming Crab

• Local Name: Tikkari, Kekra, Kukri

• Scientific Name: Portunus sanguinolentus

• Family: Portunidae

• Order: Decapoda

• Class: Malacostraca

Sourcing & Catching Method

The Three Spot Crab is sustainably harvested by local fishermen using traditional methods such as crab nets, tidal traps, and manual collection. These practices ensure minimal environmental impact and support the livelihoods of coastal communities.

Physical Traits & Texture

• Carapace Color: Pale bluish-green with three distinct red spots on the posterior half.

• Claws: Long and slender, with males typically having more elongated claws than females.

• Texture: The meat is firm and slightly sweet, making it ideal for various culinary preparations.

Cutting Options & Yields

Cooking Ideas – Versatile, Rich & Crowd-Friendly

• Crab Karahi: Cooked in a spicy tomato-onion gravy with whole spices.

• Spicy Garlic Butter Crab: Sautéed with garlic, butter, and chili flakes.

• Crab Nihari Fusion: A blend of traditional Nihari spices with crab meat.

• Crab Noodles with Soy & Chili: Stir-fried noodles with crab and a soy-chili sauce.

• Crab Yakhni or Broth: A flavorful broth made from crab shells and spices.

Tips for Selecting Fresh Three Spot Crab

• Flesh Color: Fresh crab meat should be white to off-white with a slight translucence.

• Smell: Look for a mild ocean scent. A strong fishy odor indicates the crab may not be fresh.

• Shell: The shell should be smooth, shiny, and free of blemishes.

• Claws: Claws should be intact and not broken.

• Movement: Active and responsive to touch
  

Tips for Storing Three Spot Crab

• Refrigeration: Store at 0–4°C and consume within 1–2 days for the best taste and texture.

• Freezing: To extend freshness, freeze the crab in airtight or vacuum-sealed packaging. Best used within 1–2 months.

• Avoid Thawing and Refreezing: Repeated thawing and refreezing can negatively impact the quality of the crab.

Nutrition Highlights (per 100 g raw meat)

• Protein: ~18–20 g

• Fat: ~2.5 g

• Carbohydrates: 0 g

• Sodium: ~50 mg

• Omega-3 Fatty Acids: ~0.4 g

• Calories: ~100 kcal

• Vitamin D: ~3.5 µg

• Vitamin B-12: ~1.8 µg

• Calcium: ~15 mg

• Iron: ~1.0 mg

The Three Spot Crab is an excellent source of high-quality protein, essential fats, and vitamins, making it a healthy addition to your diet.

Need Something Similar?

• Mud Crab: For a richer flavor and firmer texture.

• Blue Swimmer Crab: For a milder taste and delicate meat.