King Crab, also called Kamchatka crab or Red King Crab, is a species of king crab native to cold waters in the North Pacific Ocean, Barents and the seas around Norway. It grows to a leg span of 1.8 m. They are the largest and most impressive of all crabs caught in the world. They are renowned for unmatched sweet flavour, quality, and tender texture. Crabs are harvested during the autumn-winter period between August and December, using pots.

Incredibly tasty but hard to catch makes these shellfish treats a special and luxury eating experience.

Sustainable King Crab

The Norwegian fishing industry has issued strict regulations: only males with a specific shell diameter are allowed to be caught. Additionally there are explicit quotas that are adjusted yearly according to the existing population. Fishing the king crabs takes place all over the year but only licensed fishermen are allowed to catch the king crab.

Preparing And Eating

This delicious King Crab is already cooked so after defrosting, ready to eat.  Each leg providing plentiful meat along with meat from the shoulder.  To defrost, remove it from the original packaging and place it in a sealable plastic bag or container to thaw overnight in the refrigerator. Do not microwave as it might start overcooking the tender flesh.

Once thawed the legs are pliable and can easily be cut with scissors. There is plenty of meat in the shoulder joint too. It takes a little more effort to extract but is well worth the the extra time.  Individual legs can be removed and defrosted easily and heated separately if you do not need the whole cluster in one go.

The legs are ready to eat or can be prepared in a variety of ways. Simply delicious, served hot or cold with homemade aioli or tarragon mayonnaise and a squeeze of lemon. To warm, once defrosted just steam, sauté, grill or roast for 4 minutes to heat through. Serve with your favourite dipping sauce.

If you would like some more cooking or serving suggestions we have lots of great crab recipes or our blog >>