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Fresh Crab Meat Strands

Fresh Crab Meat Strands

 
Regular price $79.90
Regular price $79.90 Sale price
Unit price $39.95  per  kg
Sold out
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Shipping Information

We ship all orders via overnight delivery to ensure maximum freshness. All seafood is flash-frozen and packed with dry ice in insulated containers.

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Product Details

Our seafood is wild-caught and sustainably sourced. Each product is flash-frozen at peak freshness to lock in flavor and nutritional value. Thaw in the refrigerator overnight before cooking.

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Returns & Refunds

Your satisfaction is our top priority. If you are not completely satisfied with your order, please contact us within 24 hours of delivery. We will work with you to make it right, whether through a replacement or a full refund.

🚚 Quick Delivery

Reliable shipping options help your order arrive promptly and safely.

📦 Careful Packaging

Your seafood is securely packed to protect freshness in transit.

🛡️ Secure Payment

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⭐ Quality Assurance

Every product is selected for quality, taste and consistency.

Red and white crab meat strands piled on a plate

Fresh Crab Meat Strands

Regular price $79.90
Regular price $79.90 Sale price
Unit price $39.95  per  kg
Sold out

Hand-picked crab meat separated into long, glossy strands, each one showing the deep red membrane on the outside and clean white meat within. Picking by hand keeps the fibres intact, so the meat stays juicy and never turns stringy or dry.

What you get

  • 2 kg portion, picked and chilled
  • Long strands, free of shell fragments
  • No fillers, starch or added flavour

Why cooks like it

  • Rich, sweet shellfish flavour straight from the tub
  • Saves the long job of picking a whole crab
  • High in protein and naturally low in fat

How to use

  • Fold gently through pasta, risotto or fried rice at the last minute
  • Spoon over toasted bread with lemon and olive oil
  • Fill dumplings, spring rolls, omelettes or crab cakes

Storage

Keep refrigerated between 0 and 4 C and use within two days. Do not refreeze once thawed.

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