Cooked King Crab Leg Sections

Thick, spiky and already cooked, these leg sections are the most generous cut of the crab — long, meaty shafts that pull out in whole pieces with almost no work.

The shell carries a deep brick-red tone and the meat underneath is sweet, dense and faintly briny, with none of the watery texture that frozen crab so often picks up.

What you get

• 2 kg total, priced per kilogram
• Leg and knuckle sections, shell on
• Cooked and frozen at peak freshness
• Scored along the shell for easy opening

Storage

Keep frozen at -18°C or below. Thaw overnight in the fridge and serve within two days. Do not refreeze once thawed.

Serving

Serve cold with a sharp citrus dip, or warm the sections briefly in a steamer or a pan of garlic butter — just long enough to heat through, since the meat is already cooked.