Live Sri Lankan/Indonesian Mud Crab
Live Sri Lankan/Indonesian Mud Crab is Singaporean’s most loved seafood. Mud crab meat is very tender, sweet and succulent. Wild caught from Sri Lanka or Indonesia.
Our live mud crabs are QC by our experienced crab graders to ensure the crabs are fresh, top grade and packed with meat!
Choose between male mud crab (typically meatier with sweeter meat) or female mud crab (typically packed with crab roes, nonetheless subject to seasonality).
How to Cook Live Sri Lankan/Indonesian Mud Crab
Perfect for making Singapore chilli crab, black pepper crab, white pepper crab, salted egg yolk crab, butter milk crab, crab bee hoon soup, steamed and grilled.
Live Sri Lankan/Indonesian Mud Crab Customer Review (View Video)
“Freshest crabs, full of roes, meaty, sweet, super duper good!”
Price/Pack Size: Based on per piece of crab
*We advise all customers to clean and rinse the crab before cooking.
*Due to the perishable nature of this product, we are unable to guarantee 0% mortality rate. The selection of the preferred gender is subject to stock availability. The Ocean Mart reserves the right to replace the crabs with the opposite gender if the selected option is not available.
$38.90 – $149.60
|Prep: 5 mins||Cook: 20-25 mins||Ready In: 30 mins|
Live European Blue Lobster (Imported from Scotland/France) is for those with a discerning, refined palate. Live Blue Lobster has a unique taste and outstanding meat quality in terms of texture or taste - firmer, way delicate, succulent and sweeter - than Boston Lobster. Delicious eaten cold as it is hot, it requires little preparation to please even the most demanding connoisseur.
It's marked by its beautiful dark blue shell, evident marbling and velvety blue tail. Due to its rarity, quantity for export is in limited numbers. It's also highly prized by top restaurants for its naturally fine taste. It’s a seafood that you have to try at least once.Choose to have your live blue lobster cut or delivered live to your home!
How to Clean & Tenderise Live Abalone (View Video)
Use a knife to gently pry the abalone meat from the shell. Trim off the dark brown liver & dark curly edges. Scrub it with a clean toothbrush. To tenderise the abalone, gently pound both sides with a mallet or back of large spoon. Stop when it feels noticeably softer to the touch. Cook as desired.