Mangrove Crab (Kekri Mangrove / Mangrove Mud Crab)

Mangrove crabs (often belonging to Scylla or related genera) inhabit the brackish waters and mudflats of mangrove forests. In Pakistan, many are found in the Indus Delta and mangrove fringes, forming an important part of local fisheries. These crabs thrive in sheltered, nutrient-rich mangrove ecosystems and are valued for their meat yield, resilience, and distinct flavor profile.

Flavor Profile

Sweet, slightly briny with a firm bite. Claw meat is hearty and dense; body meat offers a delicate, slightly buttery texture.

Nomenclature

• English Name: Mangrove Crab, Mangrove Mud Crab

• Local Name: Mangrove Kekra, Marsh Kekra

• Scientific Name: Often Scylla olivacea, Scylla tranquebarica, or related species in mangrove habitats

Habitat

Found in mangrove swamps, tidal creeks, estuarine mudflats, and intertidal zones. They shelter among roots, roots cavities, and muddy substrate.

Catching Method

Harvested using baited traps, hand picking during low tide, gillnets, and in some areas, low-impact trawling.

Physical Attributes

Shell (carapace) is often olive green to dark brown, sometimes tinged with dark hues. They often exhibit robust claws and flattened hind limbs for limited swimming. Many mangrove crabs have leg morphology adapted for walking in mud and climbing roots.

Size

Commonly ranges between 120–650 grams, though larger specimens may occasionally be available depending on habitat and season.

Peeling / Cleaning Preferences & Yields

• Whole: 100%

• Claws & legs removed: ~70%

• Shell removed: ~35%

• Meat only: ~15%

Cooking Preferences

Mangrove crab is excellent for grilling, steaming, spicy curries, or coastal mangrove-style crab masalas. Its flavor holds well in broths, soups, and stir fries.

Health Benefits

• High in protein

• Rich source of trace minerals (e.g. calcium, iron)

• Supports bone health

• Helps boost immunity

• Good for skin & hair health