Whole crabs with thin shells and full bodies, blast frozen after the catch so the meat stays sweet and does not shrivel in the shell.

What It Is

Swimming crab (Portunus trituberculatus), whole, about 7 to 9 mace each, with the carapace intact and the legs attached. The shell is noticeably thinner than a mud crab's, which is why the meat cooks through quickly and stays tender.

Where It Comes From

Caught offshore around the Zhoushan islands and frozen within hours of landing. The crabs are graded for weight and checked for full bodies before packing, since a light crab means an empty shell.

Specifications

State on Arrival

Raw and frozen whole. A full crab feels heavy for its size and the legs are tucked in tight rather than hanging loose.

Storage and Thawing

Hold at -18 C or colder. Thaw in the refrigerator for 8 hours, then scrub the shell under cold water with a small brush and pull off the apron before cooking. Do not refreeze.

Shelf Life and Delivery

Best within 8 months of the production date on the box. Ships frozen with dry ice in insulated liners and arrives hard; keep the tray flat.

How to Cook It

The shell is thin, so the crab cooks fast and the meat stays sweet as long as you do not overcook it.

• Steamed steam shell up for 12 to 15 minutes until the shell turns bright orange, then serve with a ginger and vinegar dip.
• Stir-fried cut the crab into quarters, dust the cut faces with starch, fry them hard, then toss with ginger, scallion and rice wine.
• Braised sear the pieces, add stock and soy, and simmer for 8 minutes until the sauce coats the shell.
• Clay pot layer ginger and scallion in a pot, set the crab on top, add rice wine and cover for 10 minutes.

Allergen Information

Contains crustaceans. Packed in a facility that also handles fish and molluscs.