- This is the most prized section of a king crab leg, known as the Merus cut. It’s located in the middle of the leg between the knuckle and the first joint. It’s where the most meat is found and it’s the most tender and flavorful part of the leg. We’ve also included the knuckle so you receive some bonus meat!
- Wild-caught in the icy waters of the Aleutian Islands in Alaska.
- After being caught, the crabs are kept in holding tanks on board until the boats are landed. The crabs are then cooked, cleaned, sectioned and frozen. The freezing process creates a protective glaze that ensures the crab retains its wild-caught flavor.
- Golden king crabs have a longer harvesting season than red king crabs and are available most of the year.
See My Order section of our FAQ page.
Simply thaw overnight in the refrigerator, rinse and serve. To serve warm, gently reheat by steaming, baking, or grilling the crab legs in their shells for a few minutes. Serve with melted butter or add to your favorite soup or entrée.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. We recommend cooking your seafood to an internal temperature of 145°F for 15 seconds.