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Product Description

This Indonesian canned fresh crab meat (SPECIAL grade) is made from hand-picked blue swimming crab, then carefully processed for safety while retaining its natural sweetness and firm, bouncy texture.
The meat is snowy white, delicately sweet and full of crab flavour without any strong fishy smell, ready to use straight from the can with no shelling needed, saving you time and effort in the kitchen.
The SPECIAL grade has nice, visible strands and chunks, making it perfect for crab fried rice, pasta, crab cakes, crab soup, crab over vegetables, crab salad, or even upgrading instant noodles into a “seafood ramen” style dish.
Keep a can at home and you can easily create both Asian and Western crab dishes, suitable for family meals, parties or simple but impressive home entertaining.

Recommended Recipe: Garlic Butter Crab Fried Rice (Serves 2–3)

Ingredients：

About 150–200g Indonesian canned fresh crab meat (SPECIAL), drained
About 2 bowls of day-old cooked rice
2 eggs, beaten
2–3 cloves garlic, minced
2 tablespoons chopped spring onion
15–20g butter
A little cooking oil
Salt to taste
A pinch of white pepper
(Optional) A small handful of peas, corn or diced carrot

Method：

Loosen the day-old rice with a spoon; if it feels too moist, chill it briefly in the fridge so it fries up more separate and fluffy.
Open the can and drain any excess liquid from the crab meat, then set aside.
Heat a little oil in a wok or frying pan over medium heat, add minced garlic and half of the spring onion, and sauté until fragrant. Add peas, corn or carrot if using and stir-fry briefly.
Add butter and let it melt, then add the rice and stir-fry until each grain is coated with the fat and lightly golden.
Push the rice to one side, pour the beaten egg into the empty space, let it set slightly, then mix together with the rice.
Gently fold in the crab meat, stirring lightly so the meat stays in nice pieces. Season with salt and white pepper, sprinkle over the remaining spring onion and serve immediately.