%20—%20the%20species%20many%20describe%20as%20more%20lobster%20than%20crab./strong%20800g–1kg%20of%20generous-sized%20cluster%20legs%20and%20claws./pul%20%20listrongPack:/strong%20800g–1kg%20cluster/li%20%20listrongSpecies:/strong%20Southern%20King%20Crab%20(emLithodes%20santolla/em)/li%20%20listrongCatch:/strong%20wild,%20Chilean%20Pacific/li%20%20listrongUse:/strong%20steam,%20bake,%20grill/li%20%20listrongDelivery:/strong%20UK-wide,%20kept%20frozen%20in%20transit/li/ul&media=https://frozenfish.direct/wp-content/uploads/2026/05/BA4C0A91-0C27-4368-9A25-4B40916FEB51-min-scaled-1.jpeg)
An 800g–1kg cluster of wild Southern King Crab legs and claws — Lithodes santolla, wild-caught in the Pacific waters off Chile. Many describe the flavour as closer to lobster than crab, and the species has been one of the most valuable seafood harvests in the region since the 1800s. Popular in Korean, Japanese and Norwegian cooking — the genuine special-occasion shellfish centrepiece.
Pack details
- Net weight: 800g–1kg per cluster
- Species: Southern King Crab (Lithodes santolla)
- Catch: wild, Pacific Ocean off Chile
- Storage: keep at −18°C; defrost overnight in the fridge before cooking
How to cook king crab
King crab is generally pre-cooked at catch — you’re warming through, not cooking from raw. Aim for 63°C (145°F) internal temperature.
- Steam (the classic): 2–3 inches of water in a pot, place clusters above the water on a steamer, cover, steam 6–8 minutes from defrosted (20–25 minutes from frozen).
- Bake: wrap in heavy foil with garlic butter, 200°C for 15 minutes from defrosted (25 minutes from frozen).
- Boil: 4–5 minutes in salted water from defrosted.
- Grill / BBQ: 3–4 minutes per side, brushed with garlic-lemon butter.
Serve with melted garlic-and-parsley butter, lemon wedges and plenty of paper. Pair with chilled Champagne or a buttery Chardonnay.
Sourcing and delivery
Wild Southern King Crab clusters from Chilean Pacific waters. Dispatched frozen from our UK warehouse in insulated packaging.
