Japan Matsuba Crab Claw & Potato Purée for Babies (12m+)
Matsuba Crab & Potato Purée
Crab is a shellfish and a common food allergen. Introduce separately for the first time, offer a small amount, and observe for 3 days before introducing other new foods. Watch for signs of allergic reaction. If your baby has a family history of shellfish allergy, consult your paediatrician first.
Japan Matsuba crab is one of the most celebrated shellfish in Japanese cuisine — prized for its extraordinarily sweet, delicate, and nuanced meat. Harvested from the cold, rich waters of Japan's San'in coast, Matsuba crab is the premium designation given to Zuwai crab caught in this region, earning its status as one of Japan's most coveted seasonal delicacies.
Potato is the perfect canvas — its mild, creamy flavour lets the crab's natural sweetness take centre stage, while its starchy richness creates a naturally velvety texture. Together they produce a purée that is genuinely gourmet, naturally sweet, and requires nothing more than themselves to be completely delicious.
Ingredients
Makes approx. 1–2 baby servings. Do not freeze once made — refrigerate and use within 24 hours.
How to Make
Place the crab claw in a steamer basket over boiling water. Steam for 8–10 minutes until fully cooked through. Allow to cool, then carefully crack the shell and extract all the crab meat. Discard the shell.
Add diced potato and 180ml water to a small saucepan. Simmer for 10–12 minutes until potato is completely soft and falls apart easily when pressed.
Blend crab meat, cooked potato, and 3–4 tablespoons of potato cooking liquid until completely smooth and velvety. Add breast milk if needed to adjust consistency.
Cool to a safe temperature. Offer 2–3 tablespoons to start. Refrigerate for up to 24 hours. Do not freeze this purée once made.
Why Matsuba Crab + Potato?
Matsuba crab is one of Japan's greatest culinary treasures — extraordinarily sweet, rich in B12, zinc, and Omega-3. Potato's mild creaminess provides the ideal base to let this premium flavour shine without competition. The result is a purée of remarkable depth and natural elegance.
Tips for Parents
Shellfish is one of the most common food allergens. Introduce crab for the first time as a standalone meal. Give a small amount (1–2 teaspoons) and wait 3 full days before introducing any other new foods. Watch for hives, facial swelling, or breathing difficulty. If your baby has a family history of seafood or shellfish allergy, consult your paediatrician before introducing.
After extracting crab meat from the shell, run your fingers carefully through the meat to check for any small shell fragments before blending. Crab claws can leave tiny shards — a quick check takes seconds and ensures the purée is completely safe.
Vacuum-sealed crab claw: best consumed within 3 months frozen. Thaw in the fridge overnight before use. Once cooked and blended, do not refreeze. Refrigerate finished purée and use within 24 hours — crab texture deteriorates significantly on refreezing.
Matsuba crab has a natural, elegant salinity that seasons this purée perfectly on its own. No added salt, stock, or seasoning is required at any age — the combination of premium crab and fluffy potato is genuinely complete as it stands.
Get the Japan Matsuba Crab Claw
Premium Japanese crab claw, vacuum-sealed and ready in your freezer. Buy 10+ packs for free delivery.
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