June Yellow Crab

Young hairy crabs in their prime June season - thin shells, tender flesh and a deep, sweet flavour that is the reason this catch is so prized. Hand-selected whole specimens, weighed free of string, each one chosen for a noticeably fuller body than an everyday crab.

Why you will love it

• A short seasonal window - a true summer delicacy
• Thin shells and sweet, tender meat
• Rich, sweet flavour without ever feeling heavy
• Individually selected whole crabs, uniformly sized
• Chilled and covered throughout delivery

How to cook

They shine in bold, saucy dishes: toss in a spicy stir-fry, coat and fry until crisp outside and silky within, or simmer with rice cakes so they soak up the rich, savoury sauce.

Storage and handling

Keep chilled at 4-10C and enjoy soon, draping a damp cloth over them to hold moisture. Never eat a crab that has died; for very short storage, bind and refrigerate, ideally within two days.