Description
Blue Crab — Nandu in Tamil and Njandu in Malayalam — is a proper treat: sweet, delicate meat under a bright blue-green shell. It’s what a table looks forward to when there’s something to celebrate.
Loved across communities
A favourite with Tamil, Malayali and Sri Lankan Tamil families, and just as prized in Bengali kitchens. Crab is special-occasion food — the dish that turns a Sunday lunch into an event and gets everyone reaching in with their hands.
Popular dishes
The showstoppers are nandu masala (crab masala) and a fiery Chettinad pepper crab, but it’s just as loved in a coconut njandu curry, a Sri Lankan crab curry, or simply cracked and tossed in butter and black pepper.
Recipe ideas
Cook it Goan-style like our xitt kodi curry, or browse more seafood recipes for masala and coconut-curry ideas.
Prepared your way, packed fresh
We can send it whole and cleaned, or cut into pieces ready for the pot. Every order is prepared by hand, then vacuum-packed in an individually sealed bag and dispatched fresh on the day it leaves us, at £16.50 per kg.
Good to know
Is Blue Crab the same as Nandu?
Yes — Nandu in Tamil, Njandu in Malayalam. It’s the sweet-meated blue swimmer crab prized across South Indian and Sri Lankan kitchens.
What does blue crab taste like?
Sweet and delicate, a little richer than prawn. The claw and body meat soak up masala and coconut beautifully.
Can you clean and cut it for me?
Yes — tell us at checkout and we’ll send it whole and cleaned, or cut into pieces ready for the pot.
What’s the best way to cook blue crab?
A masala or pepper roast shows it off, but it’s equally good in a coconut curry. Keep the cooking short so the meat stays sweet and tender.
How is it packed for delivery?
It’s cleaned, vacuum-packed in a sealed bag and sent chilled, so it travels cleanly with no leaks or smells in the box.
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