SU20263 TARABA Surimi Red King Crab (3pcs/90g)




- Availability: In Stock
- Product Code: SU20263.
Description
Kanika Taraba Surimi Red King Crab (90G)
Product Description
Indulge in the luxury of Kanika Taraba Surimi Red King Crab. Crafted using meat from the legendary Red King Crab, this premium seafood delicacy is prized for its sweet, succulent flavour and delicate, fibrous texture that mimics the real "Taraba" experience.
The Gourmet Standard: Unlike standard crab sticks, our Taraba Surimi is blended to maintain structural integrity, making it the perfect centerpiece for high-end Japanese cuisine. Whether you are crafting professional-grade sushi or looking to elevate a simple home meal, these thick, juicy pieces deliver a burst of oceanic sweetness in every bite.
Perfectly Portioned: This 90g pack contains 3 substantial pieces, designed for the modern home chef who values quality over quantity. It is a highly versatile, ready-to-eat option for those who demand the finest ingredients for their culinary creations.

Preparation & Handling
- Defrosting: Thaw in the refrigerator (0°C - 4°C). Ready to eat cold immediately after thawing.
- Chef's Secret: For the best texture, let the pieces sit at room temperature for 5 minutes after defrosting to allow the natural sweetness of the king crab meat to bloom.
- Storage: Keep frozen. Once thawed, consume within 24 hours to maintain peak freshness.
Serving Suggestions

Gourmet Meal Ideas
Red King Crab Scrambled Eggs:
Tear the surimi into thick chunks and fold them into gently beaten eggs. Cook over low heat for a silky, hotel-breakfast style meal infused with crab sweetness.
Premium Sushi & Nigiri:
Place a whole piece over a hand-pressed sushi rice ball (Nigiri) or wrap in a large Temaki (hand roll) with avocado and cucumber.
King Crab Kani Salad:
Shred the pieces and mix with Japanese mayonnaise and a touch of Kanika Tobiko for a high-end seafood salad.
Seafood Miso Soup:
Add a piece to a hot bowl of Miso soup just before serving to add visual flair and a protein boost.








