Premium Cooked King Crab Legs

Thick king crab leg sections, cut open along the length so the shell lifts away in one piece. The shell is a deep orange-red, broken up by cream and tan mottling, with rows of short conical spines running along the ridges and dark, pointed tips at the ends. Inside sits a solid cylinder of white meat with a pink flush along the top edge.

The meat is firm and sweet and comes away in long, clean fibres rather than flakes, closer in texture to lobster than to a small crab. Because the shell is already split, there is nothing to crack and very little to pick out.

• Thick leg sections, shell split lengthwise
• Deep orange-red shell, cream mottling, short spines
• Solid white meat with a pink flush
• Lifts out of the shell in one piece
• Serve cold with a dip, or warm through gently

Keep frozen at -18°C or below. Thaw in the refrigerator and serve cold, or warm through gently.