Morphometric MeasurementsIn the laboratory the sample thawing was arranged in threesteps i.e. (i) deep freeze (-25 oC) to regular freeze (0–5 oC), (ii)regular freeze to lab environment (24–25 oC), (iii) sprinklingwater for very short time (2–3 s) for relaxing the mussel ofdead crab. The total BW of the crab was determined to thenearest gram by using an electronic balance with 0.1 g accuracy. Carapace width (CW) was taken as the distance betweenthe posterior-most lateral carapace spines (Fig. 2). Abdominallength (AL) was measured along the midline from the anteriormargin of the first somite to the posterior margin of the telson.Propodus length (PL) was measured from the tip of thepropodus fixed finger to the base of the propodus. All lengthmeasurements were performed with a digital slide caliper tothe nearest 0.1 cm accuracy.