Snow Crab Meat (Cooked, Frozen)

Picked snow crab meat, taken from the long legs where the best flesh sits. Machine picked cleanly, then pasteurised — a gentle process that holds the freshness and flavour without cooking the meat a second time or breaking up the strands.

The meat comes out bright white to pale pink, in distinct flakes rather than shreds. It is sweet and mild with a clean sea-salt finish, and because every gram is edible it goes straight into whatever you are making.

Why Choose It?

• No shell, no picking: crab meat, ready to use.
• Leg meat: taken from the legs, which is the sweetest part of a snow crab.
• Pasteurised, not overcooked: processed gently so the flakes stay intact and juicy.
• Clean, delicate flavour: mild and sweet — it lifts a dish without taking it over.
• Genuinely versatile: cold in salads and sushi, or warmed through a sauce.

How to Use It:

• Seafood salad: cold, with avocado, cucumber and a light mayonnaise.
• Sushi and hand rolls: the real thing in place of crab stick.
• Pasta: folded into a cream or tomato sauce at the very end.
• Crab cakes: flakes hold together well with minimal binder.
• As a topping: over baked fish or a seafood gratin, added in the last minutes.

The One Rule:
It is already cooked. Add it at the end of anything hot — cook it again and the flakes break down and the sweetness goes.

Storage:
Keep frozen at -18°C. Thaw in the refrigerator, drain any liquid, and use within two days of thawing. Do not refreeze.

Crab meat with the work already done. Order now and have it delivered to your door.