Japanese Snow Crab Legs (Zuwaigani-Ashi)

Our premium Japanese Snow Crab Legs are processed in Hokkaido and flash-frozen to maintain the highest level of freshness and air-flown to Singapore. Boasting a sweet, subtly briny flavour, the snow crab legs come opened with their shells removed so they are easy to cook. Perfect for shabu-shabu or barbecue.

Here are a few ways to enjoy our Japanese Snow Crab Legs:

Sashimi

• Savour the Japanese Snow Crab Legs on their own to appreciate the pure taste of the sea
• Chill in ice water briefly to make the meat ‘bloom’ like a flower
• Dip it in soy sauce with a touch of wasabi

Chilled ‘Timbale’

• Create a multi-layered starter by using blinis (small pancakes) or toasted brioche as the base
• Stack the crab meat, followed by a layer of crème fraîche, sour cream or mashed avocado
• Crown each starter with a dollop of chilled caviar for a luxurious finish

Boiled (Yude-Gani)

• Boil the Japanese Snow Crab Legs in salt water to enhance their natural sweetness
• Serve with a sweet vinegar-based dipping sauce (kani-su)

Grilled (Yaki-Gani)

• Grill over charcoal to add a smoky aroma that complements the sweet crab meat
• Typically enjoyed with a squeeze of lemon or sudachi

Shabu-Shabu

• Swish the Japanese Snow Crab Legs through a kelp (kombu) dashi broth for 20 – 30 seconds until the meat becomes plump and tender
• Add rice and beaten eggs to the remaining crab-infused broth to make a savory rice porridge (zosui)
• Or add shredded crab meat mixed with rice cooked in crab stock for a final, fragrant course (kani-meshi)

To get more inspiration for crab dishes, try the Jumbo Lump Crab Salad (Insalata di Granchio) at Sospiri.