The crab we make,
the crab you can use!

Started five years ago from the ambitious idea to turn a tremendous plague into a delicacy, these three companies embarked on a ‘two-steps-forward-one-step-back’ project to build a machine without using too much human labour and produce delicious and clean, raw crab meat.

In our neck of the woods, three species form plagues. The exotic Chinese mitten crab, the native green crab and the larger Brown crab. They are not a by-catch. They are not in any quotation. They don’t really exist. And yet, there they are. By the billions.

We have turned this crab meat into surimi, crab cakes, deepfried crab balls, crab soufflé, crab balls in your crab soup and in all types of dimsum, dumplings or egg roles. It has so much protein (75%) that it will soufflé by itself when given the opportunity. But we’re not Chefs or Dimsum producers. You are maybe. Try it, you won’t regret it.

Information about
the nutritional values
in Crustalicious

If you would like the full report, please let us know. Here you see the highlights

75% protein, ideal composition of fatty acides, omega 3 and 6, almost no fat or sugars and carbohydrates. In other words, a superfood.

Download information sheet

Crab facts

Crab meat is high in vitamin B12, and 2-3 ounces of crab meat is enough to meet adult daily B12 requirements.

What can you make
from our by-catch crab?

Well, anything really. We have a producer of dimsum, that produced dumplings, dimsum, wontons and egg roles with it. A famous head chef that made a crab soufflé with it. A surimi producer that used it in the production of surimi from real crab! Crab cakes from nothing but crab! (forget eggs, flower and other boding agents). Crab balls in bread crum you can deepfry. Crab balls that accompany a soup or fish stew. Pasta infused with crab. Crab canneloni or ravioli for instance. Crab bread. If you can think of it, you can make it with this. Remember: it is raw so it can be texturised to almost anything. With 75% protein the sky is the limit.

What does the chef think?

'Pure crab cooked in a pan. Everybody loved it'

Nick Trachet

Culinary journalist

It's really great! Amazing product, I am a happy chef.

Edwin Vinke

Head Chef De Kromme Watergang (**)