Most shell covering the leg is removed, the leg knuckle is kept for the real look of a crab leg, it can be picked easy by hand, and the meat is exposed for easy access.

All shell and tendon are removed, it provides direct access to the lump meat effortlessly, the original shape and sweet, delicate flavour are well kept. The leg is considered one of the most prized part on the crab.

Leg portions are pre-cut in our factory by our experienced workers, it can be directly used on sushi topping after thawing, it comes into small pack so that the wastage is kept to the minimum. 

Leg meat is pre-cut in our factory by our experienced workers, it can be directly used on sushi topping after thawing, it comes into small pack so that the wastage is kept to the minimum. 

These snow crab claws have had their shells partially scored and removed to enable easy access to the large lumps of tasty, sweet and firm crab claw meat. 

The salad meat is made by mixing white shoulder meat and red tips/knuckle meat in a ratio of 3:7. The white shoulder meat is sweet with flaky firm texture, while the red tip meat is savoury with smooth tender texture, mixing them is a good combination for both the appearance and the taste of crab meat.

This combo mixes all leg meat (merus, arm & trailer) together with salad meat (white & red body meat) in a ratio of 3:7. The top and bottom layer are all leg meat, the salad meat is in the middle. It is very versatile and great for food service. 

Three sections/clusters of snow crab are dismantled and have had their shells clipped to expose the tasty and sweet crab meat for easy access. It is ideal for supermarket retail. 

In this pack, the shells on the claws and legs are scored for easy removal of shells, and the crab shoulder is split. Consumers will have no problem pick the meat out by themselves. 

It is also called clusters, half cut and neatly packed cooked snow crab with gills and livers removed, it is ready-to-eat and ideal product for buffet to use.