Alaskan King Crab Legs (Cooked)

King crab legs from the cold waters off Alaska, cooked at processing and frozen. Long, heavy legs with thick shells and meat that comes out of them in whole, intact pieces — which is the entire pleasure of king crab over any other.

Growing slowly in near-freezing water is what gives king crab its texture: long fibres, a firm bite and a sweetness that needs no sauce. The legs are the best part of the animal, and buying just the legs means every kilo is meat rather than body and shell.

Why Choose King Crab Legs?

• The best part, on its own: legs only — the long, whole pieces of meat.
• Cold-water grown: slow growth in Alaskan water gives the firm, sweet flesh.
• Sustainably caught: from a well-managed Alaskan fishery.
• Pre-cooked and frozen: thaw and eat, or warm through — nothing to judge.
• Effortless to serve: split the shell down one side and the meat lifts out whole.

How to Serve:

• Warm with butter: steam 5–6 minutes and serve with melted butter, garlic and lemon. The classic, and hard to improve on.
• Cold: thawed, split, on ice as part of a seafood platter.
• Grilled: split lengthways, garlic butter, 4 minutes under a hot grill.
• Hotpot: into the pot at the very end, purely to heat.

The One Rule:
Already cooked. Heat it through and stop — king crab that gets cooked twice turns dry and stringy, and at this price that is a painful mistake.

Storage:
Keep frozen at -18°C. Thaw in the refrigerator overnight and eat the same day. Do not refreeze.

The showpiece that takes six minutes. Order now and have it delivered to your door.