Alaskan Snow Crab

SKU
2-13062
Special Price $99 Original Price: $99
  • Details
  • Instructions
  • Nutrition

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).

COOKING: There are a variety of ways to reheat crab. Steaming, boiling and baking (we recommend 275ºF) are among the most common. Usually, under these methods, crab takes only 5 to 8 minutes to cook. Be careful not to over heat your crab as it will reduce the crab’s texture and taste. 

SETTING THE TABLE FOR YOUR SNOW 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 SNOW CRAB:  The traditional way to serve 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 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!

Nutrition Facts
Varied Servings Per Container
Serving size 3.5oz
Amount per serving
Calories 114
Calories from Fat 14
% Daily Value*
Total Fat 1.5g 2%
Saturated Fat 0.181g 1%
Trans Fat 0g
Cholesterol 70mg 23%
Sodium 685mg 29%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 23.52g
Vitamin D 0%
Vitamin A 5%
Vitamin C 12%
Calcium 3%
Iron 16%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: Alaskan Snow Crab

The Snow Crab is named for its meat, which turns snowy white when cooked, delivering a sweet, subtly briny flavor and delicious flavor. The texture is firm and tends to more easily shred into pieces than King crab. We feature Alaskan Snow Crab with 90%+ meat fill (compared to 60% for Snow Crab caught elsewhere), so you get way more meat for the money.  The legs snap easily with the bare hand and long bands of meat simply pull from the shell, for easy feasting.

Fully cooked and ready to serve.

3lbs Snow Crab Legs and Claws

Ships on Ice
More Information
Ships On Ships on Ice
Instructions

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).

COOKING: There are a variety of ways to reheat crab. Steaming, boiling and baking (we recommend 275ºF) are among the most common. Usually, under these methods, crab takes only 5 to 8 minutes to cook. Be careful not to over heat your crab as it will reduce the crab’s texture and taste. 

SETTING THE TABLE FOR YOUR SNOW 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 SNOW CRAB:  The traditional way to serve 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 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!

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