Alaska Red King Crab Legs
Our wild-caught red king crab is the largest of the crab species and has a sweet, rich flavor with a tender texture. King crab is loaded with protein but has a lower fat and calorie content. Each 2lb order will contain 3-5 individual legs.
How to cook Red King Crab Legs
Our king crab legs are shipped frozen but are pre-cooked. You will just need to defrost and enjoy cold or warm them up. King crab is best heated by thawing completely then steaming, sauteing, broil, grill, or roast to make sure it is heated throughout. Just be sure not to overcook them!
Thawing King Crab Legs
To ensure the best possible flavor, we recommend thawing King crab legs in the refrigerator.
- Place legs on a rimmed tray. Cover with plastic wrap, thawing 8-12 hours (or overnight) in the refrigerator. Remove any remaining ice glaze and rinse under cold tap water.
- If you don’t have time to thaw in the refrigerator, it is also possible to quick-thaw the legs by running under cold water.
- We recommend using King crab legs as soon as they have been defrosted but they can be also be kept for a day or two in the refrigerator.
Heating King Crab
Since the crab is already cooked, it is especially important to heat gently to avoid overcooking the crab meat.
- Grilling: Heat grill to medium-high heat. Brush legs with olive oil and place on grill. Cook three minutes, flip, and heat an additional three minutes until crab meat is warmed.
- Steaming: Add two cups of water to a pot and bring to a boil. The pot should be about 1/3 full. Place legs in a steamer basket over the boiling water and cover with a lid. Heat for six to ten minutes. Crab is properly heated when it omits a “cooked crab” aroma.
- Roasting: Preheat oven to 350°F. Add crab legs and 1/8 inch of water to a shallow baking pan. Cover with foil and bake for seven to ten minutes until just heated through.
Sustainably Harvested, Wild Caught and Processed in the USA (Alaska)
Serving Size 3 oz (85g)
Amount Per Serving
Saturated Fat 0.1g
Total Omega-3s 351mg
*Cooked, 3 oz./ 85 g | Source: USDA Standard Reference Release 28 | Rounded per FDA guidelines