Champagne crab

Champagne crab (Hypothalassia acerba), also known as deep sea crab, is a species of crab that is native to the Indian Ocean and the Pacific Ocean. It is a commercially important species, particularly in Australia, where it is harvested for its meat.

Description

The Champagne crab is a large species, with males reaching a carapace width of up to 17 cm. The carapace is smooth and rounded, with a reddish-brown color that gives the species its common name. The legs are long and slender, adapted for life in the deep sea.

Distribution and habitat

Champagne crabs are found in the Indian and Pacific Oceans, from the coast of Western Australia to the Gulf of Carpentaria, and from New Zealand to Japan. They inhabit deep waters, typically between 200 and 400 meters in depth, but have been found as deep as 700 meters.

Diet

Champagne crabs are omnivorous, feeding on a variety of organisms. Their diet includes mollusks, echinoderms, crustaceans, and fish, as well as detritus and plankton.

Commercial importance

In Australia, Champagne crabs are a commercially important species. They are caught using trawling methods, and are sold both domestically and internationally. The meat is considered a delicacy, and is often used in gourmet dishes.

Conservation status

The conservation status of the Champagne crab is not well known, due to a lack of data on its population size and trends. However, it is thought to be at risk from overfishing and habitat degradation.

See also

• Crab fisheries in Australia
• List of crabs of Australia