Seafood
Crab (Market Category)
A market category for edible crabs; mud crab, flower crab and other species remain label-led; appearance is supporting evidence only, so confirm the original label or counter sign.
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3 identity clues
- hard carapace
- one pair of claws and walking legs
- shell colour and pattern do not establish species
Names in other languages
- 繁體中文
- 蟹
- English
- Crab (Market Category)
- Bahasa Indonesia
- Kepiting (lihat jenis pada label)
- Tagalog
- Crab (蟹; tingnan ang uri sa label)
Name in Cantonese (Jyutping): haai5 No Cantonese voice on this device
What is it?
Crab (Market Category) is a Hong Kong market or food-shop term. This page keeps the locked market scope and does not infer species, cut or formula from colour or one shape.
How to identify it
hard carapace; one pair of claws and walking legs; shell colour and pattern do not establish species.
Common Hong Kong household uses
Prepare it according to the employer’s recipe and product label, then cook it thoroughly before serving.
Choosing & preparing
Use separate boards and knives for raw seafood, then wash hands and clean work surfaces; cook thoroughly to a centre temperature of at least 75°C for 30 seconds.
Storage
Keep raw seafood covered at 4°C or below on the lowest refrigerator shelf, separate from cooked and ready-to-eat food.
What Ma’am or Sir may say
買蟹，睇清楚牌仔，返嚟分開生熟處理。The employer asks for Crab (Market Category), with the label checked and raw food kept separate from cooked food at home.
Useful market phrase
唔該要蟹，要原裝標籤或檔口牌清楚嗰款。Meaning: Crab (Market Category), please, with a clear original label or stall sign.
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Last reviewed:
Sources (8)
- Hong Kong Food and Environmental Hygiene Department / Centre for Food Safety — FEHD AQUATIC
- Hong Kong Food and Environmental Hygiene Department / Centre for Food Safety — FEHD AQUATIC JYUTPING
- Hong Kong FEHD / Centre for Food Safety — FEHB 247 Appendix I food classifications and examples
- Hong Kong Food and Environmental Hygiene Department / Centre for Food Safety — CFS SHELLFISH SAFETY
- Hong Kong Centre for Food Safety — Prevention of Cross-contamination
- Hong Kong Centre for Food Safety — Store - Five Keys to Food Safety
- Hong Kong Centre for Food Safety — Seafood Safety and Hygiene
- Hong Kong Food and Environmental Hygiene Department / Centre for Food Safety — CFS COOK REHEAT