6/9 Russian King Crab
(14-17) Russian King Crab
6/9 Russian King Crab Claw
Russian King Crab Claw and LEgs
6/9 Russian King Crab
Russian King Crab Claw and LEgs
CRAB - (16/20) KING CRAB LEGS AND CLAWS, WILD-CAUGHT 20 LB.
6/9 Russian King Crab
(14-17) Russian King Crab
6/9 Russian King Crab Claw
Russian King Crab Claw and LEgs
6/9 Russian King Crab
Russian King Crab Claw and LEgs
CRAB - (16/20) KING CRAB LEGS AND CLAWS, WILD-CAUGHT 20 LB.

CRAB - (16/20) KING CRAB LEGS AND CLAWS, WILD-CAUGHT 20 LB.

$880.00
/
Shipping calculated at checkout.

Frozen pre-cooked (16-22) King Crab legs and claws. Wild Caught.

20 lb. case

Flavor Profile

King crab is sweet, moist and rich. It’s a bit firmer and coarser than Dungeness crab meat. The king’s body meat is slightly flakier than the leg meat. The spiky shell of the cooked crab leg is a bright red. The meat is snow white with a scarlet membrane. Almost all king crab sold in the U.S. market has been cooked and brine frozen. However, if processed correctly, the meat should not taste salty. Flavor is best just after thawing.

Calories: 84
Fat Calories: 5.4
Total Fat: 0.6 g
Saturated Fat: 0.1 g
Cholesterol: 42 mg
Sodium: 836 mg
Protein: 18.3 g
Omega 3: N/A


Cooking Tips

King crab meat, chunked, flaked or shredded, can be served hot or cold. For hot menu items, gentle heating is all that’s required. Add to soups and stews during the last 5 minutes of cooking. Legs are often served in the shell with drawn butter. To steam, throw legs in a covered pot with an inch or so of water, bring to a boil and steam just until heated through, about 5 minutes.

Cooking  Methods

  • Bake
  • Boil
  • Steam

ORIGIN

USA

    Thaw your crab before cooking, either overnight in the refrigerator or by running it under cold water the day you’re cooking it. Check for thawing by squeezing the biggest section of the leg — it should “give” a little.

    • Steaming: Cover and steam thawed snow crab for 5 to 7 minutes, king crab for 4 to 8 minutes.
    • Boiling: Add spices and seafood or other seasonings to boiling water to give your crab extra flavor. Bring a pan of water to a boil. King crab takes only 4 to 6 minutes.
    • Baking: Wrap the crab in a double sheet of aluminum foil, and then roll up the top, leaving a small hole for the steam to escape. Bake king crab for 4 to 7 minutes.
    • Grilling: Wrap thawed crab in a doubled foil wrap or packet and seal it. Place about four to six inches from a medium-high heat source and cook for 6-8 minutes. Time may vary depending on grill.
    • Broiling: Put crab on a cookie sheet and place sheet 7-8 inches from the broiling element for about 4-6 minutes.

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