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Japan Red King Crab / Taraba Raw ~ 800g
Red King Crab is sweet, moist, succulent and rich. The flesh is snow white with streaks of red.
It is the most prized of the three commercially available king crab species because they are the largest and have the most potent flavor.
We maintain a temperature controlled cold chain to ensure our products maintain product quality from time of manufacture to your doorstep.
Crab meat is delicious on its own, but it’s especially tasty when served with melted or clarified butter.
Always include a side of lemon wedges as it balances out those rich crab flavors.
- Weight indicated is the minimum what you will receive
How To Defrost Red King Crab
To safely thaw Red King Crab, place the Red King Crab in the refrigerator overnight so it can thaw out gradually.
This is the best way to preserve the Red King Crab flavor and texture.
Everything seems to taste better when it’s fried, and crab tempura is no exception. Tempura is made with cornstarch rather than wheat flour like with other fried foods, so the flavor is lighter. It tastes great with a splash of amadare (sweet sauce), soy sauce, or a pinch of salt.
Boiled or Steamed
This is probably the simplest and most popular way to eat any kind of crab in Japan. Simply boil it lightly in salt water to bring out the original flavor of the crab, cut it into easy-to-eat sections, and you’ve got yourself a gourmet yet casual meal that everyone is sure to love. You could also go to a restaurant, have them do all the work for you, and get twice the enjoyment.
Seafood shabu shabu (a Japanese hot pot dish) served with crab meat is a very popular dish during the wintertime. The name ‘shabu shabu’ comes from the sound the meat makes when you dip and swish it through the soup broth. It’s the perfect dish for keeping warm in the cold winter months.
Teppo-jiru or Kani-jiru (Crab Leg Miso Soup)
This is a soup made with miso, female king crab legs or other chunks of crab meat, a slice of kelp, and simmered to perfection. It goes perfectly with any seafood dish, especially when paired with the next and final dish on this list. It’s everything delicious about crab in soup form.
Kani-meshi (Shredded Crab Over Rice)
Kani-meshi is the absolute finisher to any crab course cuisine. The rice is cooked together with the crab meat and mixed in to distribute the flavor, then topped with more crab. This is a dish often found in boxed lunches and sold at train stations, called ekiben meals. This can be served as a simple side dish or alone for the real crab lover.
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