Snow crab meat has an innately slightly sweet, slightly salty flavor that creates a wonderful culinary contrast — especially when you add a lemon. While many prefer king crab, snow crab is considered another high quality, more economical option with its own unique flavor.
Cooking Tips & Recipes
Do not refreeze. These claws are already cooked — simply reheat and enjoy.
Either place bag in refrigerator overnight, or run claws under cold water to thaw.
These claws are perfect when steamed — but avoid boiling! Hot water leeches out the rich flavor of the crab, and tempers the natural taste. Simply reheat and serve with butter and lemon. To easily expose crab meat from the shell, grasp one pincher in each hand and gently pull apart. One will stay stationary and the other will easily tear away from the claw leaving the meat intact.
King Crab leg sizes are determined by the number of legs that make up 10 pounds. For instance, our Jumbo 12-14 legs means that 10 pounds would have between 12 and 14 legs (plus some additional claws). Each size of crab comes in a variety of weight increments, so a little math is necessary (see the table below). Claws are included in each package of legs, but both the number and size differ with each package. There are both large and small claws, because the crab uses a giant killing claw and a small feeder claw in nature. Any cell marked as “Not Applicable” means that product is unavailable in the associated size.