Cooking Guide: Alaskan King Crab Meat

Note: The instructions below are for one of our fully cooked,  2lb packages of King Crab Meat. A sizable serving for one person is 4oz of meat. Each pack contains  three distinct types of meat – leg meat, knuckle meat, and body meat – all sourced from the entire crab. Make sure to take your time with the preparation, as crab is delicate and should not be overcooked. Nutrition Facts can be found at the bottom of this page.

Thawing Instructions:

1. Preparation is key, especially since crab meat requires ample time to thaw. For a gradual thaw, place the crab meat package on a leak-proof dish or tray, and let it rest in the refrigerator for up to 30 hours. For a quicker alternative, encase the crab meat package in a large, airtight plastic bag, expelling all the air before submerging it in a large bowl filled with cold water. Make sure to change the water every 30 minutes to ensure even and efficient thawing.
2. After thawing, drain any excess liquid from the package. To do this cut a small slit in the top corner of the package to drain the water. This liquid is from the flash freezing process. The packs are sold as 2lbs, factoring in the water weight for your benefit. 
3. Keep the thawed crab meat refrigerated at maximum 40°F and consume within 2-3 days.

Preparation Steps:

Separating the Meat:

Our King Crab Meat packs provide a full crab feast, featuring three distinct types of meat – leg meat, knuckle meat, and body meat – all sourced from the entire crab. For the best culinary results, we recommend separating the meat by type prior to preparation. This careful sorting ensures that each portion of the crab is enjoyed to its fullest, enhancing your cooking and dining experience.

1. Place the crab on a large plastic cutting board.
2. Identify and separate the leg meat (long tube-shaped pieces), body meat (shredded meat in the middle), and knuckle meat (at the bottom). You can make a pile of each meat on your large cutting board.
3. Pat dry each type of meat with paper towels as you separate them.

Making Clarified Butter:

Preparing clarified butter as you prepare the crab will ensure you have it ready by the time you want to serve.

1. Melt 8oz of butter on low heat in a saucepan.
2. Skim off the white milk solids from the top to obtain clarified butter.

Warming the Crab:

Our King Crab Meat is fully cooked, so it only needs gentle warming. Overcooking can turn it tough and rubbery, diminishing its natural tenderness and sweet flavor. A quick warm-up is all it takes to enjoy its delicate, succulent texture.

1. Melt 4 tablespoons of salted butter in a large pan over medium heat.
2. Reduce heat to a simmer and add only the leg and knuckle meat, tossing and flipping gently with tongs or a fork until coated and warmed through. Avoid overcooking. This should take 4-5 minutes.
3. When the leg and knuckle meat is warmed through turn off the heat and let it sit on the stove while you prepare your body meat.
4. For the body meat, ensure it is thoroughly patted dry before placing it in a serving bowl. Add a generous ladle of clarified butter to enhance flavor and gently warm the crab meat. Distinct from the typical shredded variety, our hand-picked crab body meat maintains superior texture.

King Crab body meat is also great for making a simple and delicious crab salad. See below for recipe.

Crab Salad Recipe (Optional):

1. Combine the body meat with 1/4 cup finely chopped celery, 1/4 teaspoon Chesapeake or Old Bay seasoning, 2 teaspoons lemon juice, salt, pepper, 1/4 cup mayonnaise, and fresh chopped dill.
2. Serve with crackers, rolls, or in lettuce wraps.

It's important to note the versatility of the King Crab Body Meat. It can be saved for a variety of recipes, including crab roll sandwiches, crab cakes, crab fried rice, crab mac and cheese, crab dip, crab toast, crab rangoons, crab quiche, crab grilled cheese, crab stuffed mushrooms, crab quesadillas, crab pizza, crab stuffed shrimp, and many more.

 Serving:

1. Arrange the different types of crab meat elegantly on a serving platter or board.
2. Accompany with clarified butter, lemon wedges, and cocktail sauce if you prefer.

Although we recommend serving this King Crab Meat warm it can also be enjoyed cold, cocktail style. To prepare, simply thaw the meat, separate each type of crab meat, and gently pat it dry. For added flavor, you can serve it with drawn butter or cocktail sauce, depending on your preference.

If you don’t intend to serve immediately post-thawing, ensure the meat is refrigerated and consumed within 1-2 days.

Nutrition Facts Servings: 1, Serv. size: 4oz. Amount per serving: Calories 90, Total Fat 0.6g (1% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 35mg (12% DV), Sodium 710mg (31% DV), Total Carb. 0g (0% DV), Fiber 0g (0% DV), Total Sugars 0g, Protein 16g, Vit. D 0mcg (0% DV), Calcium 39.1mg (4% DV), Iron 0.50mg (0% DV), Potas. 170mg (4% DV).

Please review our Seafood Safety Guidelines