Logo featuring a large Chinese character for crab inside a diamond shape, with Japanese text below that translates to 'Trust and quality crab specialty company' and 'Crab business founded.'

Crabs more Often

Crabs and durians are our twin loves, but crabs are too expensive to eat often. Until now.

Our King Crab comes first-hand from Tsukiji Kanisho, the Japanese market leader with 70% market share. This scale, and our extremely short supply chain, brings prices down.

Also, Tsukiji Kanisho processes and freezes the crabs on board, immediately after they are caught from the pristine, frigid Arctic Ocean. This allows them to be raw, frozen and sashimi-grade at the same time. No more wastage and fussing about live crabs

So King Crab need not be expensive, and you can serve and enjoy them often. After considering yield, our Kings cost less than Sri Lanka crabs.

And the taste! Succulent, sweet, with meat in huge satisfying chunks. It’s the King for good reasons.

King and Snow Crab

Crabs that bring Joy

A man in a black chef jacket smiling and laughing while holding a large piece of frozen fish in a kitchen setting with commercial appliances.

Chef Vincent holds the 12L ‘Mega’ Raw King Crab Cluster, a 2.5kg mammoth from a 7.5kg king crab. Every bite is full of meat and joy and luscious crab juices, when it’s this big.

Our closeness to Tsukiji Kanisho gets us rarities like this consistently, and our favourite Chinese fine dining restaurant served 150 of these clusters this Chinese New Year, to rave reviews.

On top of clusters and whole crabs, we also have convenient half-shelled platters and fully-shelled crab meat. And that elusive delicacy, pure crab roe!

King Crab

Raw King Crab Clusters (cooked avail. on req.)

  • Our King Crab Clusters are shrink-wrapped frozen in a set of 3 legs, 1 claw, and a large shoulder section. They are half a crab without the carapace and innards, glazed in ice for protection, and very convenient to use.

    Up to 70% meat yield for the largest clusters!

    Best steamed, shabu, gently cooked, or bathed in oil before stir frying. A chef’s favourite

    • 4L raw, 800g (from 2.4kg crab)

    • 5L raw, 1000g (from 3kg crab)

    • 7L raw, 1500g (from 4.5kg crab)

    • 9L raw, 2000g (from 6kg crab)

    • Mega raw, 2500g (from 7.5kg crab) Cooked king crab avail. too by indent

  • Steam directly from frozen to minimise thaw juices, keeps crab succulent Wash away protective glazing under running water, and thaw overnight in chiller

    • The most luxurious steamboat

    • Steamed with egg white & huadiao, finished tableside with sizzling chicken fat

    • Steamed, and quickly tossed with the sauce of your choice (chili, white pepper. etc.)

    • Grilled with brown butter

Frozen crab legs on a black and gold tray.

Raw King Crab, Half Shelled Platter

  • We love this platter for its convenience and beauty, with the distinctive king crab red membrane intact. It also tastes better because it’s only cooked once, by the chefs

  • 800 grams of half-shelled raw king crab

    • Speed thaw platter under running water in original wrapping Steam directly from frozen to minimise thaw juices and keep crab succulent

    • Thaw overnight in fridge

  • We chose the 800g platter because it is good for 2-4 pax, and very easy to eat because it is semi-shelled

    • Great in steamboat / shabu shabu

    • King Crab claypot rice / tanghoon / bee hoon

    • Steamed over egg white and huadiao, finished tableside with hot, sizzling chicken fat (this is best!)

    • Lightly grilled over charcoal with brown butter

    • Steamed and chilled, as cold crab

      Take note not to overcook, these are sashimi-grade cold water crabs with very thin shell, they cook very quickly

Frozen block of imitation crab meat on a white surface.

Cooked King Crab Meat Chunks

  • Big, satisfying chunks of king crab meat. Great for those who don’t like to get their hands dirty. Very convenient for chefs

  • 600 grams of cooked king crab meat in chunks

    • Speed thaw under running water in original wrapping

    • Thaw overnight in chiller

    • Shell-less chili crab or pepper crab

    • Donabe or claypots Porridge, pastas, and king crab omelettes

    • Topping for hor fun, crispy noodles, e-fu noodles

      Take care not to overcook. These are cold water crabs and their meat shrink dramatically when overcooked; just warm up since they are already cooked

Snow Crab & More

Freshly prepared raw crab legs on a decorative tray.

Raw Snow Crab, Half Shelled Platter

  • This platter is really about ‘crabs for everybody’, because it so well-priced and delicious. It’s also very convenient and beautiful, with the snow crab’s red membrane intact. This crab is raw, so it’s juicer and tastier

  • 400 grams of half-shelled raw snow crab

    • Speed thaw platter under running water in original wrapping

    • Steam directly from frozen to minimise thaw juices, keeps crab succulent

    • DO NOT leave at room temperature, or in the chiller for more than 5 hours, after thawing. Crab blood turns black/blue with oxidation, and, whilst harmless, it does not look appetising

  • This 400g platter is good for 2-3 pax, and very easy to eat because it is semi-shelled

    • Great in steamboat / shabu shabu / dashi / pasta

    • Steamed over egg white and huadiao / cooked in porridge

    • Lightly grilled over charcoal with brown butter

      Take care not to overcook. These are sashimi-grade cold water crabs with very thin shell, they cook very quickly

Frozen crab meat in clear packaging with Japanese label and picture of crab legs on top.

Raw Snow Meat Flakes

  • These snow crab meat flakes are great value, and can enhance a wide range of dishes. Recommend to cook this into a dish, it does not have enough structure and texture to be a standalone protein

  • 500 grams of raw snow crab meat flakes

    • Speed thaw under running water in original packaging

    • Thaw overnight in chiller in original packaging

    • Snow Crab fried rice!

    • Stirred into fish maw or seafood thick soup

    • Donabe or claypots, mixed into the rice

    • Porridge, pastas, and crab omelettes

    • Added to the prawn stuffing for dim sum to make snow crab dim sum

    • Used in combination with our other crab products to add flavour and lower food cost

Frozen sealed package of cooked or processed meat in red sauce.

Pure Crab Roe

  • Pure cooked crab roe from the French Brown Crab, this is great as a crab roe sauce, or cooked into fried rice, claypot tanghoon, or a luscious crab hor fun

  • 200 grams of pure crab roe

    • Speed thaw under running water in original packaging

    • Thaw overnight in chiller in original packaging

    • Crab Roe Sauce

    • Claypot Rice or Tang Hoon

    • Crab Roe Hor Fun or Bee Hoon