WILD NORWEGIAN RED KING CRAB - COOKED

WILD RED KING CRAB LEGS

Paralithodes Camtschaticus

The Red King Crab inhabits the depths of the Barents Sea, known for being one of the richest and cleanest oceans in the world. Off the coast of Finnmark in Norway, small fishing boats set out daily, equipped with no more than 30 crab pots. Only the largest and highest-quality crabs are brought back, while the rest are gently returned to the sea. These majestic sea creatures are plentiful and sustainably managed.

When alive, the red king crab has a dark burgundy colour. Upon cooking, they transform into a vibrant red with scarlet highlights on the top of their shell. The meat is snow-white, accented by bright red hues.

Red King Crab is rich in nutrients and features a delightful sweet flavour with a tender texture. It’s simply delicious served hot or cold, accompanied by homemade aioli or tarragon mayonnaise and a squeeze of lemon.

This flavourful crab is ready to eat after thawing, with each leg packed with meat, including tender shoulder meat. The legs are flexible and can be easily cut with scissors, while the shoulder meat requires a bit more effort but is definitely worth it. Individual legs can be separated, thawed, and prepared on their own if you don’t need the entire cluster at once. When reheating, be careful not to overcook the delicate meat.

Storage: Store frozen at -18°C until the expiration date indicated on the package, or refrigerate for 24 hours before consumption.

Weight Notes: We strive to provide whole clusters; however, in some cases, the cluster may consist of three larger legs without claws attached, or the claws may be separated during transit.

Origin: Norway