King Crab Legs
King crab is sweet, moist and rich. It’s a bit firmer and coarser than Dungeness crab meat. The king’s body meat is slightly flakier than the leg meat. The spiky shell of the cooked crab leg is a bright red. The meat is snow white with a scarlet membrane. Almost all king crab sold in the U.S. market has been cooked and brine frozen. However, if processed correctly, the meat should not taste salty. Flavor is best just after thawing.
King crab meat, chunked, flaked or shredded, can be served hot or cold. For hot menu items, gentle heating is all that’s required. Add to soups and stews during the last 5 minutes of cooking. Legs are often served in the shell with drawn butter. To steam, throw legs in a covered pot with an inch or so of water, bring to a boil and steam just until heated through, about 5 minutes. [SeafoodSource.com]
They can also be baked (from frozen) on a baking sheet at 350 degrees for 20 - 25 minutes.
Pricing: Price and availability subject to frequent change; Please call us at (609) 953-3474 for current information.