Large single claws taken from live crab, with a speckled shell and a thick column of meat running the full length. The meat is plump and saline-sweet, and the shell is already cracked at the joint so it opens with a twist.

What you get

• 2 kg net weight per box, claws only
• Roughly 28–36 claws per box, jumbo grade
• Zero ice glaze; the net weight is the claw, not the ice
• Washed and pre-cracked, ready to cook straight from frozen

Where it comes from

Handled from live catch at the shore plant, then blast frozen the same day so the meat does not lose its brine.

How to cook

• Stir-fry with chilli, ginger and fermented black bean until the shells turn red
• Boil in salted water for 6–8 minutes and serve with a vinegar dip
• Steam with garlic and scallion, then finish with hot oil
• Marinate cooked claws overnight in rice wine and chilli for a cold plate

Condition and storage

• Frozen solid at dispatch; keep at −18 °C or colder
• Thaw overnight in the refrigerator, never on the counter top
• Cook within 24 hours of thawing and never refreeze a thawed pack

Shelf life and delivery

• Best before: 12 months from the production date printed on the pack
• Packed in an insulated liner with gel packs and sent on a cold chain
• Move the box straight to the freezer on arrival and check the pack is firm

Allergens

Contains crustaceans (shellfish).