Features

• Ships whole, frozen
• Partially cooked
• Serves 3-5 people
• Average 5.5-lbs
• Sustainably harvested
• Product of USA (Alaska)

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This "king of shellfish” is a true treasure from the sea.

Fishermen brave icy winter waters to deliver this extraordinary delicacy.

It's sure to impress, as the striking centerpiece of elegant dinners and backyard feasts or as a uniquely delectable gift.

Alaska's crab harvesting seasons are timed and strictly limited to ensure optimum quality and sustainability.

Unmatched for its sweet taste and rich, tender texture, Alaskan king crab (Paralithodes camtschaticus) delivers on the "wow” factor, yet is simple to prepare.

Serving king crab
King crab can be boiled, baked, or gently steamed, then served with lemon wedges, garlic butter, or a sauce of your choice.

You'll find detailed tips under the Serving/Storage tab on this page.

Click here to see all of our crab recipes and visit the Recipes tab for tasty recipe ideas.

Average Ratings: 5

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Ingredients: Wild Alaskan King Crab. Partially cooked. No salt added.

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Click here to see all of our crab recipes.

Two Sauces for King Crab

Rouille Sauce

1/3 cup roasted red peppers
2 cloves minced garlic
2/3 cup non-GMO mayonnaise
1 teaspoon lemon juice
1/2 teaspoon organic cayenne pepper or red pepper flakes

Combine peppers and garlic in a food processor and process until well minced. Pulse in remaining ingredients until well combined.

Basil-Mint Pesto Sauce

2 cups fresh basil leaves
1 ½ cups fresh mint leaves
1/2 cup organic extra virgin olive oil
3 tablespoons lightly toasted organic walnuts
3 cloves garlic
3 ½ teaspoons lemon juice
½ cup grated parmesan cheese

Combine basil, mint, oil, walnuts, garlic and lemon juice in a food processor; puree until smooth. Add Parmesan and pulse until well combined.

Storage

Keep frozen until ready to use.

Crab legs are brittle when frozen so handle and store carefully.

We recommend using clean rubber gloves to handle King crab, as the legs have spiny points.

Thaw in refrigerator overnight. Remove bands from legs. Use thawed crab within two days.

Cooking/serving tips

Allow about 1.5 lbs. of whole weight (in the shell) per person. A 4 to 5 lb. crab will feed about three to five people.

Your crab can be broken down before or after cooking, although it is generally easier after cooking (see "How to break down crab", below).

Rinsing the crab helps reduce the natural saltiness (if desired).

Your crab is done when the body meat reaches 190˚-200˚ F; at which time you should detect a characteristic crab aroma.

Do NOT overcook your crab, lest the meat become tough and dry.

To boil

Bring roughly 4” of water to rolling boil ... no salt is needed.

Boil, covered, for about 6 to 10 minutes, depending on size, or longer if still slightly frozen.

To steam

Place about an inch of water in a large pot with a steaming basket.

Bring to simmer. Steam, covered, for 6 to 10 minutes, depending on size, or longer if still slightly frozen.

To bake

Pre-heat oven to 375˚F.

Place crab in baking pan with a small amount of water. Bake for about 10 minutes.

When fully cooked, carefully remove from cooking vessel and place on large cutting board.

Allow to cool long enough to handle. (Spreading newspaper on the counter makes cleanup easier.)

How to break down crab for cooking or serving

• While crab is right side up, remove the carapace (body shell).
• Remove legs by pulling from body as close to the body as possible (rubber gloves are recommended).
• Turn crab over and remove the tail section.
• Using your hands, break the body cavity in half, and rinse under running water to remove inedible components.
• To remove meat from legs, use a sharp pair of kitchen shears or pairing knife and cut down the softer under side of the shell (white part).
• To remove meat from body, use crab pickers, the sharp ends of the crab legs, or a skewer.

Frozen foods are packed with dry ice
and ship Monday through Wednesday (except holidays).

Frozen foods ship via 2nd Day Air service or 1-3 Day Express Ground service, depending on shipping date and destination.

Free shipping
on orders over $99

Standard Shipping Fees

• Up to $49.99 = $6.95 shipping
• $50 - $98.99 = $12.95 shipping
• $99 and over = FREE shipping

Overnight shipping and other premium services cost extra; for more information, see our Shipping page. (Live shellfish ship overnight at no extra cost.)

• We cannot ship perishable goods to PO boxes.
• Free standard shipping applies to all orders of $99 or more sent to any U.S. street address.
• Perishable shipments to Alaska and Hawaii are subject to surcharges; please see our Shipping page.

When will my frozen foods arrive?

• Orders placed Saturday, Sunday, Monday, or before 10 AM Tuesday will ship on Tuesday* to arrive 1-3 days later.
• Orders placed between 10 AM Tuesday and 10 AM Wednesday will ship on Wednesday* to arrive 1-2 days later.
• Orders placed after 10 AM on Wednesday through 12:00 midnight Friday will ship on Monday* to arrive 1-3 days later.

*Except when a holiday falls on the designated shipping day.

For more information, see our Shipping page.