KING CLAW FREE
Free standard shipping applies to all orders of $99 or more sent to any U.S.We cannot ship perishable goods to PO boxes.(Live shellfish ship overnight at no extra cost.) Overnight shipping and other premium services cost extra for more information, see our Shipping page. Fold closed and lay in shallow pan.īake for about 10 minutes just until warmed through.Īnd ship Monday through Wednesday (except holidays).įrozen foods ship via 2nd Day Air service or 1-3 Day Express Ground service, depending on shipping date and destination. Place thawed Crab claws loosely in parchment paper, shell side down. Watch carefully, and remove just as the surface begins to brown. Lay the opened claws shell side down on pan, brush lightly with a little extra virgin olive oil, and set about 4 inches below the broiler for just a few minutes. Serve immediately with lemon wedges, drawn garlic butter, or sauce of your choice.īe sure your Crab is thoroughly thawed. If claw sections are fully frozen, steam them for 6 to 8 minutes.
Cover, and steam gently for 4 to 6 minutes, depending on size. Place them into a colander or veggie steamer and set colander into a pan above an inch or so of simmering water. Thaw crab claw sections in the refrigerator for a few hours. Cold Crab tastes great with cocktail sauce, aioli sauce, or a wasabi-lime (or lemon) flavored light mayonnaise. Thaw the crab for a few hours in the refrigerator and enjoy it as a chilled or gently warmed appetizer or snack. We highly recommend the steaming method below, which is quick and simple and perfectly suited to Alaskan King Crab. Please remember that crab meat is very delicate and that dry-heat cooking (such as baking, broiling and grilling) may yield mixed results. Once thawed, these delicate treasures are best enjoyed within 24 hours. Thaw crab claw/arm sections in the refrigerator for a few hours. Our King Crab comes to you fully cooked, to serve it cold or hot as you prefer. Prior to cooking, do not allow fish to reach temperatures above 38 degrees Fahrenheit (3 degrees Celsius). Once thawed, immediately cook or refrigerate (if refrigerating, puncture package). Before thawing, puncture or remove packaging.įor quick-thawing, place frozen package in cool water for approximately 20 to 30 minutes, just until contents are flexible. Thaw under refrigeration at or below 38 degrees Fahrenheit (3 degrees Celsius). NOTE: Seafood stored in frost-free freezers should be used within 3 months.
Held under these conditions the Red King Crab Claws should retain their quality for at least six to 12 months. Live Shellfish - Mussels, Clams, Oysters.Salmon Sausage, Bacon, Burgers & "Dogs".
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