Frozen Swimming Crab

A blue swimming crab lifted from cold coastal water, cooked in seawater and snap-frozen at its sweetest. The shell keeps its speckled blue-green sheen, and the meat inside stays dense, white and clean on the palate.

Why it earns freezer space

• Whole crabs with limbs intact, so nothing dries out before it reaches the pot
• Firm body meat that holds together through steaming or a fast wok toss
• Naturally sweet, faintly saline flavour that asks for very little seasoning
• Even sizing, which keeps cooking times predictable when you serve a crowd

On the table

Steam over high heat until the shell flushes bright orange-red, then serve with a ginger and rice-vinegar dip. For something louder, break the bodies into sections, sear them hard in a hot pan with garlic, spring onion and dried chilli, and finish with a splash of stock so the shells glaze over.

Storage

Keep at -18°C or below. Thaw overnight in the fridge, cook within a day of thawing and never refreeze.