Golden Legs and Claws // 4lbs

Direct from Alaska, these orange-hued Golden King Crabs were caught in frigid cold waters of the Bering Sea at depths of 1,800 ft. or more. They are then brought to shore where they are cleaned, cooked, and flash frozen to lock in the succulent, slightly-sweet flavor and satisfying texture for which they are celebrated.

The traditional way to serve King Crab is with a simple accompaniment of drawn butter. Over the years, top chefs have derived their own creative touches to serving this special meal. One of our very favorites is a garlic-lemon-olive oil combination.

Storage: You can store this fully cooked crab up to three days in the refrigerator. Pack the legs in ice and cover with a damp towel for best results (replenish the ice as it melts). You can store fully cooked crab in the freezer for up to 6 months.

Cooking: There are a variety of ways to reheat king crab. Steaming, boiling, and baking (we recommend 275ºF) are among the most common. Usually, under these methods, king crab takes only 5 to 8 minutes to cook. Be careful not to over heat your king crab as it will reduce the king crab’s texture and taste.

Serving: Eating crab should be fun and informal, so cover the table with butcher paper or layers of newspaper and have plenty of napkins on hand. Finger bowls filled with hot tea and lemon slices will clean sticky fingers admirably (the tannin from the tea and acid from the lemon will slice right through the fat in the crab). Hot towels for wiping fingers are also a welcome addition. Once the table is set, tie on a bib, roll up your sleeves, and enjoy.

Clean Up: Finely crush two saltine crackers in your hands, and then rub your hands together, just as if you were washing them with a bar of soap. The cracker crumbs will absorb any lingering crab odor, and leave your hands feeling fresh, soft, and smooth!