Fresh Three-Spot Crab (Tikkari) – Meaty, Flavorful & Perfect for Desi Curries
Three-Spot Crab, locally known as Tikkari, is a popular saltwater crab valued across Pakistan for its sweet, meaty flesh and rich curry flavor. It is especially loved in traditional desi crab curries where bold spices bring out the crab’s natural taste.
The meat is firm, juicy, and naturally sweet, making it ideal for slow-cooked gravies, masala preparations, and coastal-style recipes. Tikkari crab absorbs spices deeply, delivering a satisfying, aromatic dish when cooked with onion, tomato, ginger, garlic, and chilies. Because of its generous meat content, it is commonly prepared for family meals and special occasions.
At Anbar Fish, Three-Spot Crab (Tikkari) is carefully cleaned, hygienically handled, and delivered through nationwide cold-chain logistics, ensuring freshness and quality for customers across Pakistan.
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Flavor Profile
The three-spot crab has a rich, sweet, strong flavor. Although they are not very meaty, the meat is one of a treat to have.
Nomenclature
- English Name: Three-spot crab, Three-Spot Swimming Crab
- Local Name: Kekra, Tikkari, Tikki Kekra, Kukri
- Scientific Name: Portunus sanguinolentus
Habitat
Three-spot crabs are normally found in sandy and sandy-muddy regions.
Catching Method
three-spot crabs are caught using gillnets, and bottom trawls.
Physical Attributes
The carapace is finely granulose and regions are just discernible. It has nine teeth on each anterolateral margin and the last tooth is larger than the preceding teeth. The chelae are elongated in males as compared to females. The larger chela with the conical tooth is present at the base of fingers. The pollex is ridged.
Appearance
Three-spot crabs are olive to dark green in color. They have 3 prominent maroons to red spots on the posterior of the carapace.
Size
On average, three-spot crabs are 100 to 200 grams in weight, However other sizes are also occasionally available.
Peeling Preferences
three-spot crabs are preferred to be used as Whole
Approx. Peeling Yields
- Whole: 100 %
- Claws and legs removed: 70 %
- Shell Removed: 35 %
- Meat only: 15 %
Why Three-Spot Crab (Tikkari) is Popular
- Sweet, flavorful crab meat
- Excellent performance in spicy curries
- High meat content compared to shell size
- Loved in traditional and coastal recipes
- Ideal for special meals and daawats
Health Benefits of Three-Spot Crab
- High in lean protein
- Naturally low in fat
- Rich in essential minerals
- Supports muscle health and energy
- Nutritious and filling seafood option
(Fresh seafood with no artificial additives or preservatives)
Best Ways to Cook Three-Spot Crab (Tikkari)
Crab Curry – Thick onion-tomato masala
Spicy Desi Masala – Bold chili and garlic base
Coastal-Style Crab – Light gravy, aromatic spices
Dry Crab Masala – Reduced gravy, intense flavor
Butter Crab (Fusion) – Mild spices with butter
Chef Tip: Lightly crack the crab claws before cooking. This allows spices and gravy to penetrate the meat for better flavor.
Frequently Asked Questions (FAQs)
| Question | Answer |
|---|---|
| Is Three-Spot Crab (Tikkari) cooked or raw? | It is delivered raw and fresh, ready for cooking. |
| Is it suitable for curry? | Yes, it is one of the best crabs for desi curries. |
| Does it have good meat content? | Yes, it offers generous meat compared to shell size. |
| Is crab difficult to cook? | No, basic curry recipes work very well with Tikkari crab. |
| Do you deliver crab nationwide? | Yes, via cold-chain delivery across Pakistan. |
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