There is nothing quite like the flavour of a crab freshly landed on Jersey's shores. Whether it's the rich, flavourful Chancre crab or the delicately sweet Spider crab, this local delicacy is the taste of the island. It represents a deep connection to the sea that has defined Jersey for centuries, offering a pure, sustainable, and delicious link to our waters.
When you buy local Jersey crab, you're not just buying seafood; you're supporting a proud island tradition and the fishing families who brave the tides to bring home the day's catch.
A Rich Fishing Heritage
Long before the crab and lobster became the island's prized catch, Jersey was the centre of a world-famous oyster boom. In the 19th century, Gorey was alive with the trade, with hundreds of vessels and thousands of islanders dredging, sorting, and packing millions of oysters for the London market.
This historic trade established Jersey's reputation for world-class shellfish. While the oyster beds eventually declined, that seafaring spirit and expertise never left. Today, that legacy is embodied by our island's fishermen, whose focus has shifted to the sustainable fishing of crab and lobster, now considered the kings of Jersey's seafood scene.
Meet the Locals: Our Jersey Crabs
We are lucky to have two main species of crab caught in our local waters, each with its own unique character.
The Chancre (Brown Crab)
Known locally as the Chancre Crab (pronounced "Shan-ka"), this is the classic Jersey crab. You'll recognise it by its powerful, black-tipped claws and robust, pie-crust-shaped shell.
The Chancre offers two distinct types of meat:
- •White Meat: Flaky, delicate, and sweet, found in the claws and legs.
- •Brown Meat: Rich, intensely savoury, and almost creamy, found in the main body shell.
Our fishermen adhere to strict regulations, only landing Chancre crabs with a minimum shell width of 14cm, ensuring the stock remains healthy for generations to come.
The Elusive Spider Crab
A true local delicacy, the Spider Crab is a seasonal treat, arriving inshore during the summer months. With its spiny, vibrant orange shell and long, spindly legs, it looks dramatic, and its flavour is even more impressive.
The meat is incredibly sweet, delicate, and moist, considered by many food lovers to be the finest of all crabs. Its season is protected, with a ban on fishing during its early autumn moulting period when the crabs are vulnerable. This careful management means we get to enjoy it at its absolute best.
From Pot to Plate: A Sustainable Catch
The Jersey crab fishery is a shining example of sustainable practice. Instead of destructive trawling methods, our fishermen use traditional crab potting.
This is a highly selective, low-impact method. The pots are baited and set on the seabed, attracting the crabs to crawl inside. This method causes minimal disturbance to the marine environment. Any crab that is undersized, or a female carrying eggs (known as a "berried" hen), is immediately returned to the sea alive and unharmed. This careful stewardship is the cornerstone of our local industry, protecting the fishery for the future.
Your Guide to Buying & Enjoying Jersey Crab
Bringing home a fresh Jersey crab is a true island experience. Here's what you need to know:
When to Buy
: For Chancre (Brown) Crab, the flavour is at its peak in spring and autumn. For Spider Crab, look for this special treat in the summer months.
Where to Buy
: For the freshest catch, head to the heart of the action. The fish stalls at Victoria Pier in St. Helier are run by the fishing families themselves. You can also find fantastic local crab at fishmongers and farm shops across the island.
What to Look For
: A fresh, live crab should feel heavy for its size and be lively (or as lively as a crab gets!). Many stalls will sell them freshly cooked and dressed, ready to be whisked home and enjoyed.
Our Favourite Crab Recipes
The hard work has been done by our fishermen; now for the simple, delicious reward. The beauty of Jersey crab is its versatility. It's spectacular eaten simply with a squeeze of lemon, a pinch of pepper, and fresh Jersey butter on good bread.
It's also the perfect star for a simple linguine, a fresh crab salad, or a classic crab sandwich.
Ready to get cooking? Explore our collection of seasonal recipes perfectly suited for Crab.
See All Crab RecipesSeasonality
Peak Season
May, June, September, October, November
Available
April, May, June, July, September, October, November