Our red king crab is the most desirable of King Crab legs with the most delicate and sweet meat.
King crab is typically sized by "count," or how many legs make 10 lbs. For example, a size "12-14" king crab contains between 12 and 14 legs per 10 lbs. of crab (claws aren’t counted in this measurement). King crab sizes range from "6-9" and "4-6".
King Crab Legs are already cooked when you purchase them as they are cooked on the fishing boats or immediately upon landfall to preserve freshness (the crab is caught, cooked, then blast frozen to preserve its fresh taste). Because of this, King Crab need only to be adequately heated before eating.
Preparing crab is as easy as reheating, since most crab is cooked and blast-frozen at sea to seal in flavor. Like lobster, its color changes to orange or red after cooking. But be careful not to overcook crab, or you'll lose the delicious taste and texture.
King crab cooks up best by steaming, boiling or baking.
- Thawing: Thaw your crab before cooking, either overnight in the refrigerator or by running it under cold water the day you’re cooking it. Check for thawing by squeezing the biggest section of the leg — it should “give” a little.
- Steaming: Cover and steam thawed snow crab for 5 to 7 minutes, king crab for 4 to 8 minutes.
- Boiling: Add spices and seafood or other seasonings to boiling water to give your crab extra flavor. Bring a pan of water to a boil. King crab takes only 4 to 6 minutes.
- Baking: Wrap the crab in a double sheet of aluminum foil, and then roll up the top, leaving a small hole for the steam to escape. Bake king crab for 4 to 7 minutes.
- Grilling: Wrap thawed crab in a doubled foil wrap or packet and seal it. Place about four to six inches from a medium-high heat source and cook for 6-8 minutes. Time may vary depending on grill.
- Broiling: Put crab on a cookie sheet and place sheet 7-8 inches from the broiling element for about 4-6 minutes.