• Whole blue swimming crab with speckled shell resting on crushed ice
  • Steamed swimming crab turned orange-red, served on a black platter
  • Braised swimming crab sections in a white bowl with spring onion

Frozen Whole Swimming Crab

Frozen Whole Swimming Crab

 
$34.90
$34.90
$17.45 kg
Sold out
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Shipping Information

We ship all orders via overnight delivery to ensure maximum freshness. Orders placed before 3:00 PM ET Monday through Thursday will ship the same day. All seafood is flash-frozen and packed with dry ice in insulated containers.

nutrition

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.

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⭐ Quality Assurance

Every product is selected for quality, taste and consistency.

Whole blue swimming crab with speckled shell resting on crushed ice

Frozen Whole Swimming Crab

$34.90
$34.90
$17.45 kg
Sold out

A whole blue swimming crab, taken from clean coastal water and frozen within hours of landing. The shell stays intact, the legs stay attached, and the white meat keeps the clean briny sweetness of a fresh catch.

What Arrives

  • Whole crabs, shell-on, legs and claws attached
  • Speckled blue-green shell with firm, plump white meat inside
  • Sold as a 2 kg pack, frozen solid on arrival
  • No cleaning or picking needed before cooking

How to Cook It

Steam the crab over high heat until the shell turns bright orange-red, then serve with a ginger and vinegar dip. For a braise, cut the body into sections, sear in hot oil with ginger, garlic and spring onion, then simmer briefly so the meat takes on the sauce. Keep the cooking short; long heat pulls the moisture out of the flesh.

Storage

Keep at −18 °C or colder. Thaw overnight in the refrigerator, rinse under cold running water, and cook the same day. Do not refreeze once thawed.

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