Please note: The prices for King Crab are about 15% higher than in our 2012 catalogs, due to a steep rise in the market price. Our only other option was to discontinue the product.
22 oz average per bag*
2 bags or more Ship Free
- Certified sustainable by the State of Alaska
Alaskan King Crab is prized worldwide for good reason ... it's sweet, succulent, and utterly irresistible!
High in protein and low in fat, its sweet flesh is rich in zinc—a whopping 7 milligrams per 3.5-ounce serving.
Our large Claw/Arm sections are pre-scored for easy access to the luscious meat within.
And the crab are harvested sustainably, as described in our newsletter article, "Alaskan Crab Grows Green(er)
*Each bag contains about 22 ounces of claws with a length of attached arm, including shell.
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Keep frozen at or below 0° F (-18° C). Held under these conditions the Alaskan Red King Crab Claws should retain their quality for at least six to 12 months. Shellfish and lean white fish (halibut, cod) generally have a longer freezer life than fatty fish (salmon, tuna, sablefish).
NOTE: Seafood stored in frost-free freezers should be used within 3 months.
Thaw under refrigeration at or below 38 degrees Fahrenheit (3 degrees Celsius). Before thawing, puncture or remove packaging.
For quick-thawing, place frozen package in cool water for approximately 20 to 30 minutes, just until contents are flexible. Once thawed, immediately cook or refrigerate (if refrigerating, puncture package). Prior to cooking, do not allow fish to reach temperatures above 38 degrees Fahrenheit (3 degrees Celsius).
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.
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 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.
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.
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.
- Lemon wedges and drawn garlic butter
- Avocado slices and salsa
- Cocktail sauce
- Pesto sauce (cilantro or basil)
- Aioli (garlic mayonnaise)
Alaskan Red King Crab Claws
Serving Size 3 oz (85g)
|Amount Per Serving
||Calories from Fat 10
| Sugars 0g
|Vitamin A 0% Vitamin C 11% Calcium 5% Iron 4%
Total Omega-3s 377 mg
EPA 251 mg
DHA 100 mg
|* Percent Daily Values
are based on a 2,000 calorie diet. Your daily values may be higher or lower
depending on your calorie needs.
King Crab with Two Sauces
Fill a saucepan to 1-inch depth with water: place thawed King crab claws over the water in a veggie steamer or sieve and steam, covered, for 5 to 8 minutes. Serve with either dipping sauce.
1/3 cup bottled roasted red peppers
2 cloves minced garlic
2/3 cup low-fat mayonnaise
1 teaspoon lemon juice
½ 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 1/2 cups fresh mint leaves
½ 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. Portuguese-Style Alaskan Crab Stew King Crab with Two Sauces Scallop-Crab Pasta Stir-Fry Smoked Alaska Sablefish (Black Cod) with Alaska King Crab Risotto Alaskan Crab (or Halibut) Española Alaska Crab and Zucchini Quesadillas
Large, pre-scored Red King Crab claws (some come with a short length of attached arm) with added salt.