Crab – “King” Legs & Claws (Frozen)


Size: 12-14 per 10 lbs (X-Large)
“Starcut” – surgically cut for easier opening

Origin: Bering Sea, Alaska

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Did You Know?

King crab, or stone crab, is a type of shellfish with extremely long legs. They are usually cooked after they are caught and frozen to preserve freshness. 

Cooking Tips:

The tender white meat is cooked for only a few minutes and served with butter. You can learn how to cook king crab legs by steaming, baking, boiling or grilling.

Crab News:

The good news is that the quota for the fall Bristol Bay red king crab fishery was bumped up about 9% over last year to 8.6 million pounds. The bad news is that that’s still about half what Alaska crabbers were catching a few years ago. Oh, yes, and then there’s the fact that the federal government shutdown made it impossible for the National Marine Fisheries Service to issue quotas to the fleet before the fishery was scheduled to open October 15th. If the fishery is delayed very long past October 15th, it will make it hard to take advantage of the Japanese year-end holiday sales season. As catches of Alaska red king crab have shrunk, Japan has been buying a larger share of the catch to meet its demand. Last year, more than 60% of the U.S. red king crab catch was exported to Japan.