Swimming Crab, IQF Jumbo
Heavy for its size, with a hard shell and a body packed to the seams. Frozen one at a time, so you can take two for a weeknight or the whole box for a table of eight without thawing more than you need.
What it is
Portunus trituberculatus, the three-spot swimming crab, in the jumbo grade of 260 g to 340 g per crab. Blue-green shell, long paddle legs, and meat that stays sweet and firm through a hard steam.
Where it comes from
Taken by trap and gillnet on the East China Sea grounds, landed live and graded before freezing. Each crab is frozen on its own so the legs never lock together into a block.
Specifications
| Species | Portunus trituberculatus |
|---|---|
| Form | Whole, cleaned, frozen raw |
| Net weight | 2 kg per box |
| Size | 260 g to 340 g per crab, 6 to 7 per box |
| Grade | Jumbo, full shell |
| Packaging | IQF, individually wrapped, carton |
Condition on arrival
Frozen separately and hard through the shell. Pick one up: it should feel heavy for its size, and the apron flap on the underside should be tight rather than lifting away.
Storage and thawing
- Keep at −18 °C or colder for up to nine months
- Thaw overnight in the refrigerator, then scrub the shell under cold running water
- Pull the apron and lift the top shell before cooking if you want the meat to season evenly
- Do not refreeze once thawed
Shelf life and delivery
- Best before: 12 months from the production date on the carton
- Sent on a cold chain in an insulated liner with gel packs
- Freeze on arrival and check the crabs are loose in the box
How to cook
- Steamed: 12 to 15 minutes over rolling steam, then serve with vinegar and ginger
- Stir-fried: split the body, toss with chilli, garlic and spring onion in a hot wok
- Braised: simmer 15 minutes in stock with rice wine and a little soy
Allergens and compliance
Contains crustaceans. Graded and packed in a facility that also handles fish and molluscs. Raw product, cook thoroughly before serving.