Red King Crab Cluster - Raw
CHATKA - GIANT RED KING CRAB
Caught in the deep waters of the Bering sea the true red king crab is the most prized species of crab in the world.
King Crab is also the largest of all shellfish, with a shell that can measure up to 28cm and when a king crab is fully grown, including its giant legs, it can reach up to 180cm! Thanks to its great strength it is able to live up to 20 years and reach a weight of 12kg
Alive, red king crab is actually a dark burgundy in colour. When they are cooked they turn bright red with scarlet-red highlights on the top part of the shell. The meat is snow-white, with highlights of bright red.
Considered one of the best seafood in the world, Russian King Crab from our friends at CHATKA is praised and valued internationally by top chefs and restaurants thanks to its unique texture and flavour. Their wild capture and process onboard specifically designed boats make sure their properties are kept perfectly intact.
King crabs delicate flavour, its scarcity in calories and saturated fat, and lots of protein; with vitamin B12, C, magnesium and phosphorus, makes it a perfect choice for a balanced diet and a healthy spirit.
There are other, less desirable varieties of King crab available in the UK (not normally specified) and are as follows;
Blue King Crab: Caught in Alaska near St. Matthew Island and the Pribilof Islands, this species is known for its sweet meat and proportionally giant claws. Pribilof Island blue king crab are among the largest crab in the world.
Golden King Crab: Caught in the waters around the Aleutian chain islands, golden king crab is the smallest of the three main species. Their shells are golden-orange in colour. They have the mildest flavour of the three commercially-harvested types of king crab.
Cooking Tip: This delicious king crab is ready to cook after defrosting, each leg providing plentiful meat along with meat from the shoulder. The claws are pliable and can easily be cut with scissors.
Fill a large saucepan with cold water and bring to the boil. When boiling add a tablespoon of sea salt and reduce heat to medium.
Using sharp scissors cut the King Crab legs into two at the main joint. Remove the shoulder joint. Place all the crab pieces into the saucepan, cover and cook for 5 minutes. Drain the crab in a colander and rinse with cold water.
When cool use sharp scissors to cut along one side of the shell and carefully remove the crab meat, taking care to keep it as intact as possible. Remove the meat from the shoulder joint and discard the shells.
The Whole King Crab Cluster can also be cooked under a hot grill, over a low flame BBQ or in a 180°c oven for around 25 mins. Fantastic served with drawn butter or tarragon mayonnaise, or peeled and added to the ultimate seafood cocktail.
Single legs can be removed and defrosted easily and cooked separately if you do not need the whole cluster in one go.
NOTE: We try our best to select whole leg clusters but it is very common that legs and claws can pull away easily from the shoulder joint in transit or break across the main joints. In all cases, it is easier to dismantle to the crab in such a way before cooking.
Net: Combined Weight of 3 x Legs, 1 x Claw & Shoulder
IQF Ultra Rapid frozen for the ultimate in freshness & quality
Try our delicious version of the ultimate king crab cocktail. Recipe here