Wild Spanner Crab (ranina ranina) caught fresh from the Australian Coral Seas in the pristine tropical waters of the world heritage listed area of Queensland. The spanner crab fishery was the first Queensland fishery to be annouced as sustainable by the Australian Government under the Environmental Protection and Biodiversity Conservation Act 1999. Cooking Suggestion: Thaw and simply steam or saute. Use in risotto, pasta, raviolo, crab fritters, crab cakes, omelettes, soups, mousse, or just saute in olive oil with vegetables. Saute vegetables first on medium to high heat before adding crab meat . When flesh turns white, the crab meat is ready to serve. Once thawed, keep refrigerated. Freshly cooked crab meat is tastiest wen eaten on the same day, however can be stored in the fridge for up to two days. DO NOT RE-FREEZE. Although extra care has been taken to remove all parts of the shell, some small pieces may remain.
Country of Origin