SeaBear Crab - not the kind you'll find in grocery stores, or even fine fish markets. We have the largest, most desirable legs, representing less than 10% of all that's offered. Fully cooked, ready for you to enjoy!
For crab lovers, this is pure indulgence. Each cluster of crab legs is loaded with the unforgettably sweet, succulent meat of Northwest Dungeness Crab.
Fully cooked and cleaned, simply thaw and serve – a dish of melted butter or lemon slices are all you’ll need. Approximately 9-10 clusters per 5 lbs.
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.
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.
|Serving Size 3 oz (85g)|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 1.1g||2%|
|Saturated Fat 0.1g||1%|
|Trans Fat 0g|
|Total Carbohydrate 0.8g||<1%|
|Dietary Fiber 0g|