Pack details
- One king crab leg cluster, 800g–1kg, raw
- Long, dramatic legs — restaurant centrepiece
- Frozen raw to preserve sweetness and texture
How to cook
- Defrost in the fridge for 24–36 hours on a tray
- Steam: 10–12 minutes in a covered steamer until shells turn bright red and flesh is opaque
- Grill: split lengthways, brush with garlic butter, grill flesh-side up for 6–8 minutes
- Serve with drawn butter, lemon wedges and a sharp green salad — the legs are the meat, the sauce is the moment
Sourcing and delivery
- King crab from cold-water Pacific and Atlantic fisheries
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
