Japanese spider crab

From WikiMD's Food, Medicine & Wellness Encyclopedia

Macrocheira kaempferi


The Japanese spider crab (Macrocheira kaempferi) is a species of marine crab that lives in the waters around Japan. It is the largest known species of crab and is notable for its long legs, which can span up to 3.8 meters (12.5 feet) from claw to claw. The body of the Japanese spider crab can grow to a size of 40 centimeters (16 inches) in carapace width.

Description[edit | edit source]

The Japanese spider crab has a distinctive appearance with its long, spindly legs and a relatively small body. The carapace is orange with white spots along the legs. The crab's legs are covered with small spines and tubercles, which help it blend into its rocky and sandy environment.

Habitat[edit | edit source]

This species is found at depths ranging from 50 to 600 meters (160 to 1,970 feet) in the Pacific Ocean, particularly around the southern coasts of Honshu, Kyushu, and Shikoku. The Japanese spider crab prefers rocky and sandy ocean floors where it can scavenge for food.

Diet[edit | edit source]

The Japanese spider crab is an omnivore, feeding on a variety of plant and animal matter. Its diet includes algae, small fish, mollusks, and detritus. The crab uses its long legs to reach food and its powerful claws to crush and tear its prey.

Reproduction[edit | edit source]

The breeding season for the Japanese spider crab occurs during the spring. Females carry fertilized eggs on their abdomen until they hatch into larvae. The larvae go through several planktonic stages before settling on the ocean floor and maturing into adult crabs.

Conservation[edit | edit source]

The Japanese spider crab is not currently listed as an endangered species, but it is subject to fishing pressures. Conservation efforts are in place to ensure sustainable populations, including fishing regulations and protected areas.

Cultural Significance[edit | edit source]

In Japanese culture, the Japanese spider crab is considered a delicacy and is often featured in local cuisine. It is also a popular attraction in public aquariums due to its impressive size and unique appearance.

Related Pages[edit | edit source]

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Contributors: Prab R. Tumpati, MD