The etrille is a highly sought-after crabe. Its flesh is excellent and similar to that of the lobster. At low tide, it hides under rocks. It can be flushed out by moving or lifting the stone. However, it is essential to reposition the stone in its original location.
Gray in color when fished, it turns orange-red when cooked.
The etrille can be recognized by its flattened last legs like sickle blades and its rough carapace, very easy to recognize by touch, even by sight. Its two front claws, serrated like those of the lobster, are amazingly mobile.
It’s the crab that’s the most fine-tasting but the longest to peel!”