We provide our specialty, the rare Ultra Fresh ‘AAA Grade’ Wild Caught Sri Lankan Mud Crabs. However, if you wish for something more economical, we do have the restaurant grade Sri Lankan Species crab from South East Asia, a.k.a. SEA (Indonesia/Malaysia/Philippines/Vietnam) that you can select too.

So you may be asking, what’s the difference? It’s real simple!

Sri Lankan Mud Crabs: Mighty big caws, more Meat, extremely tender and flavourful. Rare in Singapore, Most premium restaurants usually serve via advanced arrangements.

S.E.A Mud Crabs: The same species originating in other parts of South East Asia is also tasty and tender, but firmer than the actual Sri Lankan variant. Most premium restaurants in Singapore use Mud Crabs from Indonesia, Malaysia, Vietnam, and Philippines.

Want to know more? We have a detailed guide on the differences between Sri Lankan crabs and other Mud Crabs from South East Asia.

In a nutshell, ALL of our crabs are:

– Bigger, Meatier, Tastier

– Do not have ammonia smell or taste

– Cooked from Live Crabs only, dead crabs are strictly discarded

– Free from harmful substances

– Click here to read more on how we can sustain having crabs that are much more premium than the mass market

– Click here to understand our unique process from the waters of Sri Lanka, India, and Indonesia, to Singapore

While we ensure that only healthy, happy, and meaty live crabs get cooked, customers may time to time feel disappointed upon putting their crab delivery on the weighing scale – only to find out that their crabs weigh less than expected. It is common for crabs’ weight to be reduced by 25 to 35% during the preparation and cooking process. We have prepared a guide to explain why crabs weigh lesser after cooking.

Contains nuts and eggs