Southern King Crab Legs

Harvested in the Southwest Atlantic Ocean - through the waters of Argentina and considered a good sustainable alternative to Alaskan King Crab by SeafoodWatch.

These King Crab are slightly smaller than an Alaskan King Crab, but known for it’s sweeter and more tender meat than it’s cold water counterpart.

Holds up to baking, broiling, or steaming.

Also great served chilled in a salad.

Preparation:

Frozen King Crab and Snow Crab legs are already fully cooked prior to freezing. Before preparing them, place in the refrigerator to thaw for 8 - 12 hours (or overnight).

To Steam: 

1. Add a couple of inches of water to a large pot.
2. Bring the water to a boil.
3. Place the crab legs in a steamer basket or colander.
4. Cover the pot with a lid.
5. Steam for 5–10 minutes, or until the crab is hot and smells cooked.

To Bake: Preheat oven to 350 F. Place crab legs in a shallow baking dish and add 1/8 inch of hot water. Season as desired, you can add lemon slices or a seasoning salt. Cover loosely with aluminum foil and bake for 8-10 minutes.