Frozen Whole Swimming Crab

Overview

Landed from clean coastal water and chilled within hours of the catch, each crab keeps its speckled blue-green shell, intact limbs and plump white meat. Nothing has been picked or picked over — the whole animal arrives as it came out of the sea, ready for the pot.

Why You Will Love It

• Whole and intact, with the glossy speckled shell and all limbs present
• Rapid chilling after landing holds the briny sweetness and tender texture
• Plump, firm white meat that keeps its bite through steaming and stir-frying
• Complete shell structure suits steaming, braising, spicy wok dishes and hot pot
• Even sizing across the pack for predictable cooking times
• Vacuum-sealed portions to prevent freezer burn

Ways to Enjoy

Steam — thaw in the refrigerator, clean, then steam over high heat until the shells turn bright orange-red. Serve with a ginger and vinegar dip.
Spicy stir-fry — joint the crab, sear in hot oil until the shell colours, then add ginger, garlic, spring onion and chilli.
Braise — simmer the pieces briefly in a savoury sauce so they take on the seasoning without drying out.
Hot pot — drop jointed pieces into simmering broth and lift out as soon as the meat turns opaque.

Storage

Keep at -18°C or below. Thaw overnight in the refrigerator before cooking and never refreeze once fully thawed. Keep the packaging sealed to protect against freezer burn.