Finger food

Two of us spent an hour getting the meat out of three spider crabs given to the cafe by a local fisher. That makes 45 minutes per crab so it's labour intensive work. The result makes very good eating, highly prized on the continent although not as popular as the brown crab here. 
Spider crabs, which have moved into Cardigan Bay in large numbers during the past ten years, live in deep water and are detested for their ability to extract the bait from lobster pots with their long skinny arms - see extra pic.
Illustrated here are the dead men's fingers, so called because there are two sets that you find clasping the soft internal organs once the carapace has been removed. They are the gills and not edible. 
All the good white meat (no brown) will go towards the upcoming fish supper at Transition Cafe. - which is getting some great reviews!