- The lower leg is the part of the king crab leg farthest from the body after the middle joint. These are thinner and contain less meat than the center cuts we offer.
- They are perfect as an appetizer or anytime you would use snow crab legs.
- 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.