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Whole Red King Crab

SKU
2-13076
Rating:
100% of 100
5.0 Stars Write a Review
$235
  • Details
  • Instructions

STORING: You can store this fully cooked crab up to three days in the refrigerator. Pack the crab 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 king crab. Steaming, boiling and baking (we recommend 275ºF) are among the most common. Usually, under these methods, king crab takes only 4 to 7 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 RED 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 RED KING CRAB: The traditional way to serve Red 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 Alaskan Red 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!

OUT OF STOCK - We're waiting for the October catch season and hope to have these back in stock soon!  Email smokehouse@seabear.com if you'd like to be alerted when they return.

The Alaskan Red King Crab is one of the world's most coveted seafood treasures. For good reason, too - its tender, sweet, and succulent meat is unlike any other crab in the world. The King Crab is the largest type of crab and one of the most dangerous to catch. It is a seafood treat in every way! Dip each luscious meat portion in melted rich butter for the ultimate crab indulgence. 

The Whole Alaskan Red King Crab is sure to make an impressive display for your gathering of family & friends.  A very limited number of King Crab are available, and when they're gone, they're gone.  Fully cooked, cleaned, and ready for you to serve.  Be sure to add on our delicious butters and oils for dipping.

Approx. 5.73 lb

Customer Review:
“Butter and lemon, newspapers and lobster cracking tools and an evening with the family made this crab rival any good time in any restaurant in any city in the world. “That crab. That crab!” the people cried and laughed, and wiped their mouths and fingers clean.”
- Sally M, Connecticut

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 crab 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 king crab. Steaming, boiling and baking (we recommend 275ºF) are among the most common. Usually, under these methods, king crab takes only 4 to 7 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 RED 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 RED KING CRAB: The traditional way to serve Red 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 Alaskan Red 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!

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