Fresh Seafood King Crab Legs / Snow Crabs

King Crab Legs

  Crab Place has its King Crabs flash frozen aboard the fishing vessel to protect their flavor, known for their mild taste that is remarkably sweet, tender and juicy. The white meat, containing a hint of red, can be baked or steamed. They are just perfect with butter, but are also great as appetizers, in soups or as an addition to crab legs and omelets, crepes, quiches, soups, crab meat salads, pastas and more king crab leg recipes. King Crab Legs are the ultimate party food. If you haven't served crab legs at one of your parties, you should give it a try. Almost everybody loves king crab legs both kids and adults. King Crab Legs Sold by the pound.

Maryland Blue Crab Legs Online King Crab Legs and Snow Crab legs by the pound. Imagine the incomparable flavor of succulent crab leg meat dripping with hot melted butter! Crab legs are equally at home as appetizers, first courses and main dishes. Order your king crab legs for your next seafood occasion. King Crab Legs crab legs by the pound

King Snow Crab Legs

Crab Place Snow crab legs come fully cooked. They're cooked at sea where they are caught and flash frozen aboard the fishing vessels to protect their flavors. Frozen cooked crab legs may be steamed or placed in a microwave. Place them frozen over boiling water and steam them covered tightly for 6 minutes. Or place the frozen crab legs in the microwave covered with a damp towel and heat on defrost for 5 minutes. Brush with melted butter, season to taste and serve with cocktail sauce.

Snow Crab Legs Mild and snowy white, snow crab legs are so sweet, tender and juicy that they are often mistaken for King Crab legs. Snow crabs’ light texture lends well to baking or steaming, and the smooth legs always taste great with butter. One pound contains approximately 2 clusters. Snow Crabs by the pound

King Crab Trivia:

King crabs, also called stone crabs, are a family of crab-like decapod crustaceans chiefly found in cold seas. Their large size means that many species are widely caught and sold as food.

King crabs are generally believed to be derived from hermit crab ancestors, which may explain the asymmetry still found in the adult forms. Although some doubt still exists about this theory, king crabs are the most widely quoted example of carcinisation among the Decapoda. The evidence for this explanation comes from the asymmetry of the king crab's abdomen, which is thought to reflect the asymmetry of hermit crabs, which must fit into a spiral shell.

The red king crab is the most coveted commercially sold king crab and is the most expensive per unit weight. It is very large, sometimes reaching a carapace width of 11 in (28 cm) and a leg span of 6 ft (1.8 m). It is most commonly caught in the Bering sea and Norton Sound, Alaska, and is particularly difficult to catch, but is nonetheless the most preferred crab for consumption and has been said to be tastier than lobster. Red king crab gets its name from the color it turns when it is cooked rather than that of its actual color while still alive, which tends to be more burgundy.

The blue king crab lives near St. Matthew Island and the Pribilof Islands, Alaska, and is the largest of all the king crabs, sometimes exceeding 18 lb (8 kg) in weight. The blue king crab is often sold as the coveted red king crab because when it is cooked it resembles and tastes similar to red king crab.

The golden king crab is caught in the Aleutian Chain off the coast of Alaska. The golden king crab is significantly smaller than the red and blue king crabs, averaging 5–8 lb (2–4 kg), but tastes similar to the red and blue king crabs although actually sweeter. They are, however, considerably cheaper due to their appearance and size.