The seafood industry is often driven by perception. When it comes to the origin, quality, and grade of your seafood, sometimes, all you really want are the facts. The crab experts from 8 Crabs are more than happy to share today all we need to know about mud crabs commonly used by restaurants in Singapore.


What Mud Crabs are used in Chinese Restaurants?

You can find Dungeness Crabs, Alaskan Crabs, and Mud Crabs in most Chinese restaurants in Singapore. Mud Crabs are the most popular, and it is used to prepare the favourite crab dishes of Singaporeans. These dishes include the all time famous Chilli Crab and Black Pepper Crab. There are three types of species that are imported by restaurant businesses in Singapore and they are the, Scylla tranquebarica, Scylla serrata, and Scylla paramamosain.


What are the differences between the 3 species of Mud Crabs?

Typically just known as Mud Crabs, here is an insight on the origins of these three species:

Scylla Tranquebarica:

  • Reddish appearance
  • Origin: Sri Lanka, Indonesia, Malaysia, Thailand, the Philippines, Vietnam, and the Pacific Ocean
  • Culinary traits: Sweet and expensive

Scylla Serrata:

  • Greenish brown or bluish brown appearance
  • Origins: India, Sri Lanka, Indonesia, Malaysia, Thailand, the Philippines, and Northern Australia
  • Culinary traits: Tender and expensive
  • Largest in size

Scylla Paramamosain:

  • Greenish brown appearance
  • Origins: China, Indonesia, Malaysia, Thailand, the Phillipines, and Northern Australia
  • Culinary traits: Tender and flavourful


Which are the Mud Crabs used at 8 Crabs? 

Doing a quick comparison with 8 Crabs and its competitors will allow you to realise that we are not exactly cheap. However, how could we still be so popular with so many great reviews? 5 or 10 good reviews may be supportive family and friends. But 1000 real profile 5 star reviews would mean that something is being done right.

You will realise that there is more than 1 species of Mud Crabs that is native to Sri Lanka. With that being said, we do not just use any crab from Sri Lanka, but, more importantly, we use the more appropriate breed. Known for it’s tender and flavourful meat and large size, we use the Scylla Serrata.

It is worth noting that due to the premium exclusiveness of this series, its demand often supersedes its supply. Thankfully, that is not an issue because it is still very possible to find the same series in other parts of Asia.


What happens if non-Sri Lanka Crabs are used?

The actual origin of country of the Scylla Serrata species does matter. The cost of Sri Lankan Scylla Serrata crabs are more expensive because buyers do not have to do so much sorting and grading. Most of the crabs they inspect would make the cut in terms of meat fullness, quality, among other factors that are known to be trade secrets.

Scylla Serrata crabs from other countries still can be used too, be it from India, Indonesia, or even Vietnam. Though they may be slightly cheaper, the overall end cost would always result to being more than what you would pay for a batch of Sri Lankan imports. This is because experienced crab graders, sorters, and necessary infrastructure would be needed to ensure that only the best crabs are chosen. It is interesting that most of our Indonesian Scylla Serrata crabs always end up being bigger than its Sri Lankan counterparts. Depending on our availability of manpower due to whether or not we have a busy season, we sometimes expand to even Thailand or Vietnam to acquire crabs.

With our facility always being nearby the international airports, selected batches of crabs would be in Singapore in no time. It is also important that the crabs remain as stress free as possible to maintain the quality of their meat.


What happens to rejected crabs?

Most times, we are able to sell it to other fisheries and traders, or food and beverage establish in the host countries or in Singapore. There is always a demand for mud crabs, regardless of grade, especially when it is the Scylla Serrata.