Frozen Swimming Crab

Whole and intact, legs and all, frozen soon after landing. The shell carries the blue green speckle of a live animal, and the paddle shaped back legs are the mark of the species.

Inside, the meat is white, firm and sweet with a clean briny edge. Steam it plainly to taste that, or break it into sections and braise it hard with ginger and chilli.

What Is In The Pack

• 2 kg total, whole and uncleaned on the shell
• Limbs intact
• Kept at -18 C or below

Storage

• Thaw in the refrigerator, then clean and cook promptly
• Do not refreeze once thawed
• Cook within two days of thawing

How To Cook It

• Steam over high heat until the shells turn bright orange, then serve with ginger vinegar
• Cut into sections, sear in hot oil, then braise with ginger, garlic and spring onion
• Add to a spicy hot pot broth and simmer just long enough to heat through