snow crab clusters
CRAB - SNOW CRAB CLUSTERS, Wild-Caught, Canada 10 LB.
8/10 Snow Crab Clusters 10 lb case
CRAB - SNOW CRAB CLUSTERS, Wild-Caught, Canada 10 LB.
CRAB - SNOW CRAB CLUSTERS, Wild-Caught, Canada 10 LB.
snow crab clusters
CRAB - SNOW CRAB CLUSTERS, Wild-Caught, Canada 10 LB.
8/10 Snow Crab Clusters 10 lb case
CRAB - SNOW CRAB CLUSTERS, Wild-Caught, Canada 10 LB.
CRAB - SNOW CRAB CLUSTERS, Wild-Caught, Canada 10 LB.

CRAB - SNOW CRAB CLUSTERS, Wild-Caught, Canada 10 LB.

$174.00
/
Los gastos de envío se calculan en la pantalla de pagos.

Will be back in stock 12/19/24.

Freshly frozen pre-cooked 8/10 oz. Snow Crab Clusters in 10 lb. cases.

Market Price : Prices are subject to change.

Flavor Profile

Snow crab meat is sweet and delicate, with a more fibrous texture than king crab. Cooked shell is red, though not as red as king crab, running to brownish at the shoulder. The meat ranges from snow white to reddish. Like king crab, snow crab is marketed already cooked.

Calories: 90
Fat Calories: 10.8
Total Fat: 1.2 g
Saturated Fat: 0.1 g
Cholesterol: 55 mg
Sodium: 539 mg
Protein: 18.5 g
Omega 3: 0.4 g


Cooking Tips

Because the snow crab sold in the U.S. market is cooked before processing, all you need to do is thaw (slowly — one to two days in the fridge) and reheat. Do more than warm it up, and you run the risk of making it dry and tough. Snow crab meat can be used in chowders, omelets, crepes, casseroles and quiches. Split legs are often served cold as appetizers or are broiled and served warm with drawn butter. Whole legs and clusters can be steamed.

Cooking  Methods

  • Bake
  • Broil
  • Grill
  • Steam

Origin

Canada


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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