Frozen Swimming Crab

Wild-harvested from cold coastal waters and frozen whole within hours of landing, these crabs are chosen for full bodies and heavy, plump meat. The speckled blue-green shell and intact limbs are a mark of careful handling from boat to shore.

Why You'll Love It

• Wild-caught and frozen soon after landing, locking in the briny sweetness
• Hand-selected for weight and meat yield — no hollow shells
• Sweet, firm white meat with a clean, rich umami finish
• Whole and intact, so each one holds its shape and presents beautifully at the table

How to Cook

• Steam: the classic method — cook until the shells turn bright orange-red, then serve with a ginger and vinegar dip
• Stir-fry: joint it, then sear in hot oil with ginger, garlic and spring onion
• Braise: simmer briefly in a savoury sauce so the meat takes on the seasoning

Thaw in the refrigerator first and keep the cooking brief — overcooking dries the meat out.

Storage

Store at -18°C or below. Thaw in the refrigerator, do not refreeze once thawed, and keep the packaging sealed to avoid freezer burn.