The nutritional quality of the red mangrove crab (Ucides occidentalis), harvested at two reserves in the Guayas estuary

•Harvest site influenced the fatty and amino acid profiles in the crab meat.•Harvest site influenced the essential mineral concentrations in the crabs.•The final nutritional quality of the red crab did not differ based on harvest site.•The red mangrove crab is a good source of nutrition for a balanced diet.