Ministry of Crab and Kaema Sutra are among the very few restaurants that dish out one crab at a time. As such we are very specific on serving our guests only the highest quality product. We do not use crab with one claw or even crab with uneven claws, as they are export rejects. Apart from the overall appearance of the crab, determining the meat content is crucial.

To determine the meat content before cooking, press the rear of the crab as illustrated. It should be rock hard and there should be a resistance similar to that of a tortoiseshell. This indicates that the crab is more than 90% meat. If it cracks, then it is a water crab. Water crabs may have an attractive weight, size and appearance, but mostly consist of water, which is expunged during the cooking process, leaving the crab meat shrivelled up after it is cooked. Therefore, when choosing a good crab from a bad one, overall weight, appearance and meat content are of utmost importance.