【築地蟹商 100%純松葉蟹肉】免拆殼的鮮甜美味，100% 真材實料！

來自日本「築地蟹商」的極品熟拆松葉蟹肉（雪蟹 / ずわい蟹）！嚴選新鮮松葉蟹蒸熟後手工拆肉，並以急速冷凍技術鎖住最原始的海洋鮮甜。

🦀 絕非加工蟹柳：保證 100% 純松葉蟹肉，完全不混入任何仿蟹柳、澱粉或人工添加物。肉質細嫩多汁、帶有天然濃郁蟹香，食得安心又滿足！

🍳 百搭料理神道具：免去繁複拆殼程序，無骨無殼！解凍後即可直接食用，亦可用作製作蟹肉沙律、手卷壽司、蟹肉炒飯、日式蟹肉茶碗蒸，甚至滾蟹粥或蟹肉意粉，輕鬆讓家常菜升級成餐廳級數！

📦 產品規格與詳情

產地：日本

重量：100g / 包

成分：100% 松葉蟹肉（無添加）

保存方法：收貨後請立即放於 -18°C 或以下的雪櫃冷凍室內，以保持其極致鮮味。

💡 解凍與食用小貼士

最佳解凍方法：將貨品連包裝放在 0-5°C 的雪櫃內自然解凍，最能保持蟹肉的多汁與鮮甜，解凍後即可食用。

特快解凍方法：如急用，可直接將貨品連真空袋浸泡在自來水中，約 20-30 分鐘即可完成解凍。

多重食用方法：解凍即食最能品嚐原汁原味！亦可用作天婦羅炸物、蒸蛋、煲粥或滾湯，極之方便。

(備註：此乃急凍食品，網頁圖片乃解凍後拍攝，只供參考，一切以實物為準。產品詳情請參閱包裝上說明。)

🔗 店主推薦：自製奢華「海鮮蟹肉丼」黃金組合

煮飯加幾匙羹松葉蟹肉仲覺得未夠爽？推薦配埋我哋嘅 日本三文魚籽醬油漬 同 日本海膽！

白飯上面鋪滿蟹肉、爆汁魚籽同甘甜海膽，喺屋企 3 分鐘就砌出一碗 Omakase 級數嘅「極上三色海鮮丼」！

This product, Tsukiji Kani-sho 100% Pure Matsuba Crab Meat 100g, is premium cooked and shelled snow crab meat (also known as Matsuba-gani or zuwaigani snow crab) from the renowned Japanese specialist Tsukiji Kanisho.

• It's 100% pure crab meat: No imitation crab (surimi), fillers, additives, or blends—just real, high-quality crab for authentic flavor.
• The texture is tender and delicate with a naturally sweet, fresh oceanic taste—far superior and more delicious than imitation crab sticks.
• Fully cooked and flash-frozen for freshness; simply thaw and it's ready to eat straight away, or use it conveniently in dishes like crab salad, sushi, fried rice, crab pasta, or any recipe calling for crab meat.

Origin: Japan

Weight: 100g

Storage: After receiving the goods, place it in a freezer at -18°C or below to maintain its freshness.

Best Thawing Method: place the product in a refrigerator at 0-5°C to defrost naturally. The quality is the best and freshest. It is recommended to eat it immediately after thawing.

Express thawing method: directly place the product with the bag in the water to defrost. It will take about 20-30 minutes to defrost and can be eaten immediately.

Handling: It can be eaten immediately after thawing naturally. In addition to being made into tempura and crab porridge, it can also be used for steaming and other eating methods.