Crab Legs, King – Frozen

Known for its succulent meat, the Red King Crab is one of the most commercially valuable fisheries in the United States and beyond. King Crab is harvested in large pots and kept alive at sea until it can be cooked and frozen for shipment worldwide. Red King Crab is harvested in the Bering Sea, Barents Sea, and the North Pacific Ocean and is landed in Norway, Russia, and the US. King Crab is marketed according to the number of crab legs in a ten-pound package. Available sizes include 4/7 (4/7 legs/10lb package), 6/9, 9/12,12/14,14/17,16/20, and 20/24.

Scientific Name

Paralithodes camtschaticus

Harvest Method

Wild Caught

Harvest Area

USA, Norway, Russia

Seasonality

Year Round

Cooking Notes

King Crab meat is cooked and frozen. Defrost and serve chilled.

Best Substitutes

Snow Crab

Responsible Sourcing Information

Alaska’s crab fishery employs a combination of measures to ensure sustainability including catch quotas, marine protected areas, and stringent rules governing fishing boats and equipment.

Editorial

“Pasteurized crabmeat shares many of the same characteristics as fresh crabmeat. However, it undergoes pasteurization before being canned, a process that maximizes shelf life and improves food safety. This process involves heating the crab meat to a specific temperature for a period of time, effectively killing any bacteria while retaining the quality and flavor of the meat.

A variety of crabmeat species are picked and pasteurized, including blue and red swimmer crabs from Asia and blue crabs from the US and South America. The crab meat is then carefully packaged and sealed to maintain its freshness. Pasteurized crabmeat is available in backfin, lump, jumbo lump, and colossal sizes.

In terms of culinary characteristics, pasteurized crab meat can be used in a variety of dishes, including salads, soups, dips, and seafood entrees. It is commonly used in salads, sandwiches, dips, and seafood pasta dishes. While safe for consumption, it is recommended to use it in cooked preparations rather than raw dishes.

If pasteurized crabmeat is not available, fresh blue crabmeat can be used. Shredded or flaked white fish, such as cod or haddock, can also be a good substitute.”