Deep Sea Red Crab Meat Sushi Restaurant Grade 12 oz

## **Product Description:**

**Deep Sea Red Crab Meat – Restaurant Grade (12oz)**

Sustainably wild-caught from the deep, cold waters of the Atlantic, our Deep Sea Red Crab Meat delivers premium quality and sweet, succulent flavor ideal for sushi-grade dishes. Handpicked and flash-frozen for peak freshness, this 12oz pack includes large, flaky white and leg meat — perfect for sushi rolls, nigiri, and fusion seafood dishes. Whether you're a professional chef or home gourmet, this product offers the rich taste and firm texture prized by top sushi restaurants.

* **100% Wild-Caught Red Crab**

* **Restaurant Grade Quality**

* **Pre-cooked and Ready to Use**

* **No Additives or Preservatives**

* **Individually Quick Frozen (IQF) for Freshness**

---

### **3 Sushi Restaurant-Style Recipes Using Red Crab Meat**

---

#### **1. Red Crab California Roll (Deluxe Style)**

**Ingredients:**

* 3 oz Deep Sea Red Crab Meat

* 1/2 avocado, sliced

* 1 Japanese cucumber, julienned

* Sushi rice, seasoned

* Toasted nori sheets

* Japanese mayo

* Masago (optional)

* Soy sauce, pickled ginger, wasabi (for serving)

**Instructions:**

1. Mix red crab meat with a touch of Japanese mayo.

2. Lay sushi rice on half a nori sheet, flip it rice side down on a bamboo mat.

3. Add cucumber, avocado, and crab mixture inside.

4. Roll tightly, slice into 6–8 pieces.

5. Garnish with masago and serve with dipping sides.

---

#### **2. Red Crab Nigiri with Yuzu Mayo**

**Ingredients:**

* 6 oz Deep Sea Red Crab Meat (leg portions preferred)

* Sushi rice (formed into oval nigiri shapes)

* Yuzu mayo or citrus aioli

* Microgreens or thin chives (for garnish)

* Soy sauce for dipping

**Instructions:**

1. Place crab meat pieces on top of nigiri rice ovals.

2. Lightly brush or pipe yuzu mayo on top.

3. Garnish with microgreens.

4. Torch lightly for aroma if desired.

---

#### **3. Spicy Red Crab Hand Roll (Temaki)**

**Ingredients:**

* 3 oz Deep Sea Red Crab Meat

* 1 tbsp spicy mayo (sriracha + Japanese mayo)

* Sliced avocado

* Julienned cucumber or daikon

* Nori sheets (halved)

* Sushi rice

**Instructions:**

1. Mix crab meat with spicy mayo.

2. On a half nori sheet, layer a small ball of rice, avocado, cucumber, and spicy crab mix.

3. Roll into a cone shape.

4. Serve immediately for crispy texture.