King Crab & Snow Crab

Tsukiji Kanisho

Logo with Japanese characters and text promoting a crab specialty store.

King & Snow Crab made Accessible

From a rare luxury, delicious king and snow crab can now be enjoyed by more often

Our raw king and snow crabs from Tsukiji Kanisho, the market leader in Japan, is processed and blast frozen ‘live’ on board the ship. It is thus the best of both worlds, tasting close to a live king crab, but with the price and convenience of a frozen king crab

We’ve been looking for good frozen raw king crab and snow crab for a while. Frozen is much more affordable and easier to use than ‘live’, without a need for indent, air freight, chilled tank, and wastage

But frozen raw crab is rare. Because decomposition starts the moment the crab is caught, most crabs have to be cooked when they are brought to shore, before they are frozen and shipped

Raw frozen is ideal because the crab is only cooked once, by the chef, hence tastier and juicier, and well-priced at the same time.

Fresh crab and seafood dishes including crab legs on a wooden mat, sashimi on a leaf with ice, and crab claws on a grill, with dipping sauces and a pot of broth in the background.

Red, Golden & Snow

Tarabagani, Ibaragani, and Zuwaigani

Tarabagani, the Red King Crab (paralithodes camtschaticus), is the king of crabs for its large size, plentiful and succulent meat, and rich flavour. It also has a great meat to shell ratio of 70% as a cluster, and is utterly delicious

Ibaragani, the Golden King Crab (lithodes aequispinus), is a touch smaller, and just as delicious. Blind tasted, experts struggle to differentiate them from Red King Crab

Zuwaigani, the Snow Crab (chionoecetes opilio) is the queen of crabs for its taste and elegance. Beloved by the Japanese, it is sweet and succulent, with thin shell and a great meat to shell ratio too

These crabs are caught in the Sea of Okhotsk north of Hokkaido and the Barents Sea, in the cold Arctic waters, and processed ‘live’ immediately on the ship. They are true sashimi-grade

Fresh king crab legs on a bamboo tray with green leaves

King Crab Clusters

Succulent + High Yield

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

Up to 70% meat yield for the largest clusters!

Best steamed, shabu, or gently cooked, these are cold water crabs. 2 recommendations:

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

  • Wash away protective glazing under running water, and thaw overnight in chiller

You’ll find our prices surprisingly affordable for such a premium seafood, because we are first hand from source

KING CRAB

Large King Crab Clusters

  • A chef’s favourite—huge, sashimi-grade, succulent, not expensive, frozen, no wastage, high 70% meat yield .

    The meat to shell ratio is great, and it is so satisfying. It’s the choice of a top Chinese restaurant for CNY too

    • 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

A tray of frozen king crab legs, arranged in a row, with some stored crab parts visible.

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 crab meat in plastic packaging 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

Raw crab legs on a red and black plastic 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

Raw crab legs arranged on a decorative black tray with red, white, and gold floral design.

Raw Snow Crab Merus, Shelled

  • The best part of the Zuwaigani Snow Crab, it’s ‘bicep’. WIth 25 pieces in this pack, there is plenty of deliciousness to go around. Merus fully shelled, very convenient

  • 500 grams of shelled raw snow crab merus (biceps)

    • 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

    • Best in steamboat / shabu shabu / dashi soup; in Japan they hold the tip with hands and shabu in the pot, for the most enjoyable crab hotpot

    • As topping or garnish for noodles and pasta

    • Steamed in chawanmushi, with the tip sticking out dramatically

    • Steamed with egg white and huadiao / cooked in porridge

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

Frozen crab meat in a clear plastic package with Japanese labeling and images of crab legs on the front.

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