Storage
Keep your King Crab frozen until ready to use.
The claw/arm sections are not vacuum-sealed, but have been individually water-glazed to prevent oxidization and freezer burn. It is best to store them in their outer box to prevent damage to this fragile protective barrier.

Serving Tips
Our King Crab comes to you fully cooked, to serve it cold or hot as you prefer. Thaw crab claw/arm sections in the refrigerator for a few hours.
Once thawed, these delicate treasures are best enjoyed within 24 hours. Please remember that crab meat is very delicate and that dry-heat cooking (such as baking, broiling and grilling) may yield mixed results.
We highly recommend the steaming method below, which is quick and simple and perfectly suited to Alaskan King Crab.

Chilled
Thaw the crab for a few hours in the refrigerator and enjoy it as a chilled or gently warmed appetizer or snack. Cold Crab tastes great with cocktail sauce, aioli sauce, or a wasabi-lime (or lemon) flavored light mayonnaise.

Steaming (recommended cooking method)
Thaw crab claw/arm sections in the refrigerator for a few hours. Place them into a colander or veggie steamer and set colander into a pan above an inch or so of simmering water.
Cover, and steam gently for 4 to 6 minutes, depending on size. If claw sections are fully frozen, steam them for 6 to 8 minutes.
Serve immediately with lemon wedges, drawn garlic butter, or sauce of your choice.  

Broiling
Be sure your Crab is thoroughly thawed. Lay the opened claws shell side down on pan, brush lightly with a little extra virgin olive oil, and set about 4 inches below the broiler for just a few minutes. Leave the oven door open a little. Watch carefully, and remove just as the surface begins to brown.

Baking
Pre-heat oven to 350 degrees. Place thawed Crab claws loosely in parchment paper, shell side down. Fold closed and lay in shallow pan.
Bake for about 10 minutes just until warmed through.

Serving suggestions 

• Lemon wedges and drawn garlic butter
• Avocado slices and salsa
• Cocktail sauce
• Pesto sauce (cilantro or basil)
• Aioli (garlic mayonnaise)