Crab Brittlegill

- Cap hemispherical when young, then convex to expanded with a depressed centre, matt, bright red to brown-red, often with a darker centre, sticky in wet weather.
- Gills adnexed, white to cream-yellow, becoming brown-spotted when touched.
- Stem white, often with shades of red.
- Flesh white, becoming yellow-brown when touched and with age.
- Taste mild, smell reminiscent of shellfish.

Grows mainly with pine, but also spruce, in coniferous forest throughout the Nordic region.

The shellfish smell can be weak in young specimens but often becomes more evident if the mushroom is warmed for a while in the hand. Shrimp brittlegills are among the most appreciated edible mushrooms and are especially well suited to stews and sauces with fresh dill, which brings out the shellfish flavour.