At Ministry of Crab, in keeping with Japanese cooking principles we treat ingredients with the utmost respect. We only use the freshest local ingredients and adhere to a no-freezer policy. Sustainability is at the core of our ethos, and we do not serve crabs below 500g, even though there are no regulations against it. The Freshwater Prawns used at our restaurant are farm-hatched and released into reservoirs and lakes where they grow to be of great size, and where only local fishermen are permitted to fish, creating financial security in the local fishing communities.

Our devotion to ensuring that the Mud crab and Freshwater prawn are the stars on the plate. Freshness, locally sourced ingredients and delivering a memorable experience to our guests is of the utmost importance to us.

We are dedicated to showcasing the best of Sri Lanka’s produce, Ministry of Crab transformed Colombo’s dining scene, and placed the island on the global culinary map.

Article I
When it comes to crab, we don't serve them small, meatless, with one claw missing, or with unevenly sized claws – only the best of the catch.
Article II
We don't buy anything frozen and we do not freeze our seafood. The only use we've found for freezers is storing our food refuse for disposal.
Article III
If a restaurant serves good quality seafood, it should be able to serve it as Sashimi. Many don't/can't/won't. We do.
Article IV
We treat all our ingredients with the utmost respect, using techniques which stem from Japanese culinary philosophies and practices. These same principles are employed at the finest Japanese restaurants, such as our sister restaurant Nihonbashi.
Article V
We consider forks and knives merely an option. We have specialized crab utensils to help you pry succulent crab meat from its shell, but digging in with your hands is NOT frowned upon.
Article VI
We aim to remind you that Sri Lanka is a beautiful island nation, which is reflected in the seafood available to us. Our oceans, unlike those in many Southeast Asian countries, are clean and this is why our seafood is simply amazing.
Article VII
We aspire to be one of the lowest 'food-mile' restaurants in the world; hence we do not import any major ingredients.
Article VIII
We are proud of the reputation enjoyed by Sri Lankan Crab in Singapore - thank you Singapore! But we're even prouder of being the first institution in Sri Lanka dedicated to serving you the best of our Mud Crab here in their home country.
Article IX
Our crabs are not farmed and are wild-caught. Their supply is based on the daily catch which is absolutely dependent on rainfall, strong winds and ambient temperature. We apologize in advance if the size (of crab) you require is not available. We consider it a privilege to serve you this crab in Sri Lanka, the true home of the legendary Sri Lankan Crab.
Article X
We are privileged to be serving you inside a building that was constructed over 400 years ago by the Dutch. We designed this restaurant to exemplify the beauty and history of this building, using special methods to preserve the floor and walls. Your chair may wobble a bit, but we hope you will enjoy such charms!

We serve export quality mud crab primarily procured from Sri Lanka's northern coastal lagoons in places like Puttalam, Chilaw, Mannar, Jaffna, and Batticaloa.

Our crabs are not farmed and are wild-caught, sustainably harvested from their natural habitat and their availability is influenced by seasonal factors like rainfall, strong winds, and ambient temperature. We apologize in advance if the specific crab size you desire is unavailable.

It is a privilege for Ministry of Crab to serve these crabs in Sri Lanka, their true home, and the heart of legendary Sri Lankan crab.

What distinguishes these crabs are their impressive size and wholeness with both claws intact. Some of the largest crabs served have weighed an impressive 3.2 kilograms, known for their rich and flavourful claw meat. Ministry of Crab maintains stringent standards, offering only the best catch – no small, meatless, or unevenly sized crabs.

The magnificent mud crab, ranging from ½ Kilo (500g) to the 2kg Crabzilla, is prepared one of five ways - Chilli, Pepper, Garlic Chilli, Butter Crab or Sri Lankan Curry Crab, to best suit your palate.


At Ministry of Crab, our prawn story begins with the extraordinary Freshwater Prawns of Sri Lanka, known as Lake Lobsters. These prawns are giants among their kind, a true rarity when it comes to their remarkable size. Sri Lanka stands as one of the select few nations blessed with this culinary gem. They are farm hatched and nurtured, before being released into the wild to thrive in the splendid lakes built by our Kings. Here, they grow to large sizes, with some reaching up to 500g per prawn.

Sourced from the pristine lakes and reservoirs spanning the North, North Central, and Southern Provinces of Sri Lanka, such as Polonnaruwa, Anuradhapura, Dambulla, and Vavuniya, these prawns are the heart of our seafood endeavour.

Also recognized by the name Giant Freshwater Prawn, our quality standard for these magnificent crustaceans remains standard - each prawn must weigh no less than 150g per piece. On a daily basis, we make use of an average of 150-200 of these exquisite prawns to craft our delectable dishes.

Our commitment to preserving the freshness of these prawns is unwavering. To ensure their impeccable condition, these prawns are sourced, chilled and NOT frozen. They are stored on crushed ice, placed on a perforated tray within the container in the chiller. In this manner, we maintain the integrity of these prawns from their origin to your plate, preserving their exquisite taste and texture for your dining pleasure at Ministry of Crab with a variety of sizes and cooking styles.