Golden King Crab Legs and Claws
STORING:
You can store this fully cooked crab up to three days in the refrigerator. Pack the legs in ice and cover with a damp towel for best results (replenish the ice as it melts). You can store our fully cooked crab in the freezer for up to 6 months.
COOKING:
There are a variety of ways to reheat king crab. Steaming, boiling and baking (we recommend 275ºF) are among the most common. Usually, under these methods, king crab takes only 5 to 8 minutes to cook. Be careful not to over heat your king crab as it will reduce the king crab’s texture and taste.
SETTING THE TABLE FOR YOUR KING CRAB:
Eating crab should be fun and informal (that’s the Northwest way!). Cover the table with butcher paper or layers of newspaper and have plenty of napkins on hand. Finger bowls filled with hot tea and lemon slices will clean sticky fingers admirably (the tannin from the tea and acid from the lemon slice right through the fat in the crab). Having towels for wiping fingers are also a welcome addition. Once the table is set, tie on a bib, roll up your sleeves and dig in!
HOW TO SERVE YOUR KING CRAB:
The traditional way to serve King Crab is with a simple accompaniment of drawn butter. Over the years, top chefs have derived their own creative touches to serving this special meal. One of our very favorites is a garlic-lemon-olive oil combination.
CHOOSING THE RIGHT BEVERAGE:
Dry white wines with a hint of sweetness make terrific partners for King Crab. Our personal recommendation is a Pinot Gris, though a dry Riesling or Sauvignon Blanc will work quite well, too. Malty ales, well chilled, are also delicious. For non-alcoholic alternatives, try either a fresh-made lemonade or fresh-brewed iced tea with lemon; again, serve well chilled.
CLEANING UP:
Finely crush two saltine crackers in your hands, and then rub your hands together, just as if you were washing them with a bar of soap. The cracker crumbs will absorb any lingering crab odor, and leave your hands feeling fresh, soft and smooth!
Snow Crab Clusters
Thaw overnight in the refrigerator on a rimmed tray, covered with plastic wrap. Allow 12-24 hours to thaw. These cocktail claws are fully cooked and can be enjoyed cold or warm. To heat, fill a pot with a few inches of water and boil. Place crab in a steamer basket (above the water) and let steam over medium heat for just a few minutes until warmed. Carefully remove and drain if necessary. Be careful not to over heat your crab as it will reduce the crab’s texture and taste. Serve with butter.
Dungeness Crab Clusters
Storing Dungeness Crab Clusters -
You can store our fully cooked Dungeness crab in the freezer for up to 6 months. Once thawed, they can be kept up to 3 days in the refrigerator. Simply pack them in ice and cover with a damp towel. Replenish the ice as it melts and pour off excess water.
Preparing -
You can simply thaw your crab and serve chilled. If you prefer to warm your crab, there are a variety of ways to reheat it. Steaming, boiling and baking (we recommend 275F) are among the most common. Usually, under these methods, crab takes only 5 to 7 minutes to warm up. Be careful not to overheat your crab, as it will reduce the texture and taste.
Cracking Crab -
The trick is to strike or snap the shell just hard enough to crack it, but not so hard that you crush the meat. You can use shellfish crackers, a wooden mallet, or your hands. Note: Place larger claws on their sides before striking. Relax and have fun -- with just a little practice, you’ll be an expert. Once the crab is cracked, all you have to do is twist and eat. Use the sharp, pointy crab "toes" to help pick tasty morsels out of the shells. Serve with melted butter or toss with your favorite sauce. Crab prepared in this way is also ready to use in your favorite seafood recipes.
Serving & Eating Dungeness Crab, Northwest Style -
Allow one to two clusters per person. Eating crab should be fun and informal. Cover the table with butcher paper or layers of newspaper and have plenty of paper napkins on hand. Finger bowls filled with hot tea and lemon slices will clean sticky fingers admirably (the tannin from the tea and acid from the lemon will slice right through the fat in the crab). Hot towels for wiping fingers are also a welcome addition. Once the table is set, tie on a bib, roll up your sleeves and enjoy.
Our Chef’s Tip For Cleaning Fingers After the Meal -
Finely crush two soda or saltine crackers in your hands. Then, rub your hands together, just like you were washing them with a bar of soap. The cracker crumbs will absorb any lingering crab smell, and leave your hands feeling fresh, soft and smooth, like you’ve rubbed them with talcum powder.
Crab Captain’s Vinaigrette
INGREDIENTS:
Rice wine vinegar, olive oil, garlic, poppy seeds.
CONTAINS:
Poppy seeds.
STORAGE:
Keep Refrigerated.
SERVING:
Simply let it thaw to room temperature and then shake or stir vigorously to mix the ingredients. Then serve in a small dipping bowl, take a hunk of crab meat, dunk and enjoy!
