Premium Shredded Crab Meat Strands

Crab meat drawn into long strands — white inside, with the faint red of the shell meat caught on the surface and a slight gloss from its own juices. The strands are springy and separate easily instead of clumping into a paste.

Already picked and cooked, they are the fastest route to a crab dish. Pile them onto a plate with a squeeze of lemon and finely shredded vegetables, fold them through fried rice or noodles, press them into crab cakes, or use them as a topping for congee and soups. Add them late — they only need to be heated through.

• Long springy strands, white with red shell meat
• Picked and cooked, no shell fragments
• Separates cleanly, does not clump
• Serve cold, or fold through rice, noodles and soup

Net weight 500g. Keep frozen at -18°C or below. Avoid repeated thawing. Cook thoroughly before eating.