Cooked Mud Crab (Frozen)

Whole mud crab (Scylla serrata), cooked at processing and chilled fast to hold the sweetness and texture. The shell comes up bright orange-red, and inside is the dense white meat that makes mud crab the most prized crab across Asia.

Crabs are selected at full condition — heavy in the shell rather than light — and cooked by people who do it all day. Cooking at processing does two things: it locks the flavour in at the point the crab was at its best, and it takes the hardest part of cooking crab off your hands entirely.

Why Choose It?

• Already cooked: eat it cold, or carry it into a dish — no killing, no boiling, no timing.
• Selected at full condition: chosen for meat fill, not just size.
• Dense, sweet meat: firm white flesh with the deep flavour mud crab is known for.
• Keeps in the freezer: a live crab is tonight's dinner. This one waits.
• Far less work than live: all the reward, none of the wrestling.

Cooking Methods:

• Singapore chilli crab: cut into pieces and finish in the sauce — it only needs to heat through.
• Cold with dipping sauce: thawed, cracked, with ginger and black vinegar or aioli.
• Ginger and spring onion: wok fried hard for two minutes, purely to warm and coat.
• Seafood noodles: cut in half over e-fu noodles or fried noodles.

The One Rule:
It is already cooked. Everything you do to it from here is heating, not cooking — keep it brief or the meat goes stringy and dry.

Storage:
Keep frozen at -18°C. Thaw in the refrigerator overnight and eat the same day. Do not refreeze.

Mud crab without the fight. Order now and have it delivered to your door.