Crab Meat

Specs: Pure Crab Meat

IQF at -40°C, Vacuum Sealed

Pack: 1/2 Kg

Pieces: Chunks and Flakes

RecipeCrab & Lemon Spaghetti.

Cracking the Code - Your Guide to Cooking Crab

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Availability: In stock

Rs. 800.00



Also known as: Kekda, Khekada, Nantu, Nant, Edi, Karacalo, Kakrar, Kekara
Scientific Name: Scylla serrata  
Similar to: Lobster Meat (somewhat)
Cooking Styles: Steamed, pan tossed, baked, deep fried - sandwiches, crab cakes, curries, pasta, risotto, salads, dips, filler and topping.

Known for its sweet taste and hearty texture, the meat from the mud crab is a true taste sensation. This premium grade crab meat consists of whole lumps of white meat from the body of the crab with absolutely no shell or cartilage. Crab meat is prized for its soft, delicate, sweet taste. Our crab meat is completely de-shelled and cleaned and is ready to cook upon defrosting. Crab meat is very low in fat and particularly high in protein. Its' delicate, sweet flavour, aroma and naturally flaky texture make it a popular ingredient in sandwiches and in crab cakes. Crab meat is also commonly used in curries, pasta, risotto, salads and as a canape topping.

Why not try one of these recipes when you next order our Crab Meat - Crabmeat Strudel OR Crab Stuffed Avocados OR Crab & Lemon Spaghetti

  • Storing - Must be stored in the deep freezer section of your fridge. Ideally always keep the bag sealed to minimize contact with air - using rubber bands helps when you've already opened the bag and thawed only a small portion of the IQF product.

  • Thawing - Thaw frozen seafood gradually by placing it in the refrigerator overnight or before leaving for work in the morning. If you have to thaw seafood quickly, seal it in a plastic bag and immerse it in cold water. Never leave seafood or other perishable food out of the refrigerator for more than 1-2 hours. You can read detailed thawing instructions here.

  • Cooking - Seafood cooks quickly and fish is done once the flesh is opaque and separates easily with a fork. Prawns and lobster are done when the flesh becomes pearly and opaque.

  • Raw Seafood - It's always best to cook food thoroughly to minimize the risk of food borne illness but if you choose to eat raw fish in dishes like sushi or sashimi, one rule of thumb is to eat fish that has been previously frozen. Some species of fish can contain parasites, and freezing will kill any parasites that may be present.

  • Serving - Hot seafood is best when served immediately after cooking. Carrying picnic seafood in coolers, preferably cold packs or on ice is recommended best practice to follow. If the cooler can be stored in the shade with the lid closed, it helps keep the inner contents cooler longer. Cold seafood should be kept on ice and ideally served on platters kept in the refrigerator.


Customer Reviews (1)

Fresh and 100% Pure Crab MeatReview by Asit
Very Fresh and Pure Crab Meat received in good package.

Ready to make any boneless crab starters or crab fry recipes though the meat is not 100% boneless and you may find very small bone particles in it during eating.

But overall a great product from fishvish and definitely better, clean and fresh as compare to the filthy fish markets in Pune though the price can be a little reduced. (Posted on 9/3/2017)

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