Live Korean Snow Crab

Live Korean Snow Crabroduct Overview Species: Korean Snow Crab (Chionoecetes opilio) Key Characteristics: Live & Fresh Ensuring the highest quality and natural sweetness Flavor Profile: Delicate, subtly sweet, and rich in umami Texture: Tender, yet firm, with flaky, juicy meat Size: Typically 800g 1. 2kg per crab (Adjust as needed) Suitable For: Steaming Boiling: Best to highlight its natural sweetness Hotpot Stews: Ideal for Korean style jjigae or Japanese nabe Grilling

roduct Overview

• Species: Korean Snow Crab (Chionoecetes opilio)
• Key Characteristics:
  • Live & Fresh – Ensuring the highest quality and natural sweetness
  • Flavor Profile: Delicate, subtly sweet, and rich in umami
  • Texture: Tender, yet firm, with flaky, juicy meat
  • Size: Typically 800g – 1.2kg per crab (Adjust as needed)
• Suitable For:
  • Steaming / Boiling: Best to highlight its natural sweetness
  • Hotpot / Stews: Ideal for Korean-style jjigae or Japanese nabe
  • Grilling / Roasting: Perfect when brushed with butter or miso glaze
• Not Suitable For:
  • Overcooking, as it may dry out and lose its delicate texture

2. Why Choose Korean Snow Crab?

✔ Naturally Sweet & Succulent – Premium wild-caught crabs from Korean waters, prized for their sweet and delicate meat.
✔ Rich in Nutrients – Packed with lean protein, omega-3 fatty acids, and essential minerals.
✔ Versatile Cooking Options – Works well in steamed dishes, soups, or grilled preparations.

3. Cooking & Preparation Tips

1. Cleaning & Storage:
   • Keep the crabs alive until cooking for maximum freshness.
   • Rinse in cold water before cooking.
2. Steaming / Boiling:
   • Bring a large pot of water to a boil and add sea salt or aromatics (ginger, scallions, or sake).
   • Steam or boil for 10–15 minutes, depending on size.
   • Serve with melted butter, ponzu, or a light soy sauce dip.
3. Grilling / Roasting:
   • Split the crab in half, brush with butter, soy sauce, or miso glaze.
   • Grill for 3–5 minutes, just enough to enhance flavor without drying out.

🚫 Avoid:

• Cooking too long, which makes the meat rubbery.
• Storing in freshwater, as it can kill the crab before cooking.