Dom Petroff Red King Crab from Kamchatka‚Ķ | ūü¶ÜThe Bow Tie Duck Manila
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Dom Petroff Red King Crab from Kamchatka (Frozen)

Lusciously Sweet and Tender

The Kam­chat­ka King Crab, oth­er­wise known as the Alaskan King Crab, has gained inter­na­tion­al fame and praise for its incred­i­ble fla­vor and tex­ture. Dom Petroff pack­ages them shell-free for your enjoyment.

TAST­ING NOTES FROM THE CURATOR

Red King Crabs, with their large, thick legs, have a fla¬≠vor beyond com¬≠pare, earn¬≠ing them their undis¬≠put¬≠ed place as the mon¬≠archs of all crus¬≠taceans. We offer two options for Dom Petroff‚Äôs qual¬≠i¬≠ty product.

  • 100% pure legs ‚Äď Large, lus¬≠cious chunks of merus meat from the thick¬≠est part of the crab leg, with a sweet, rich fla¬≠vor and del¬≠i¬≠cate¬≠ly ten¬≠der tex¬≠ture sim¬≠i¬≠lar to lobster.
  • 60% meat, 40% leg ‚Äď White and red crab meat com¬≠bine in this med¬≠ley of tex¬≠tures and fla¬≠vors from dif¬≠fer¬≠ent parts of the crab.

PREPA­RA­TION OR PAIRINGS

Dom Petroff‚Äôs Red King Crab meat comes in ready-to-use pouch¬≠es. Once thawed, you can use them in any num¬≠ber of dish¬≠es. The meant from the body is the per¬≠fect cen¬≠ter¬≠piece for Crab Louis our for use in delec¬≠tably soft crab cakes. Whether baked, steamed, or grilled, crab leg meat is deli¬≠cious with a lemon but¬≠ter sauce. 

When you‚Äôre look¬≠ing for wine to pair with your crab, your choic¬≠es depend on the tem¬≠per¬≠a¬≠ture of the dish. Warm crab dish¬≠es call for dry Ries¬≠ling while cold dish¬≠es go bet¬≠ter with a vibrant Pinot Gris.

A SOVI­ET STROKE OF GENIUS

From the unpre¬≠dictable icy waters of the Bering Sea, the excep¬≠tion¬≠al¬≠ly large Red King Crab proves elu¬≠sive quar¬≠ry for even the hardi¬≠est trap¬≠pers. This is even more so because of their very short har¬≠vest sea¬≠son‚ÄČ‚ÄĒ‚ÄČonly a few weeks every win¬≠ter. But a lit¬≠tle-known fact about these mas¬≠sive crus¬≠taceans is that their seem¬≠ing even dis¬≠tri¬≠b¬≠u¬≠tion in the North Pacif¬≠ic is arti¬≠fi¬≠cial. Native to the Bering Sea, these crabs were intro¬≠duced into the Mur¬≠man¬≠sk Fjord, Bar¬≠ents Sea by the Sovi¬≠ets in the 1960s to pro¬≠vide that part of Europe with a new, valu¬≠able seafood.

Storage Instructions

When frozen in the freez¬≠er, cooked crab meat will remain at best qual¬≠i¬≠ty for up to 3 months. If you thaw it in the fridge overnight, it will keep for 3 to 5 days before you absolute¬≠ly must use it in a recipe. If you thaw the crab in a microwave or water bath, it should be used and eat¬≠en imme¬≠di¬≠ate¬≠ly. Cooked crab meat should not be left unat¬≠tend¬≠ed at room tem¬≠per¬≠a¬≠ture for more than 2 hours. 

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All over the world

We import from all over the world and respect the strictest international norms about the cold chain to ensure the safest and tastiest experience.

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Our first job is to be the curators of your palate. We keep on traveling around the world, tasting and negociating products for your pleasure.

Delivery at your place

Upon order, our logistics ducks will prepare your delicacies and our delivery partner will come to you with your items in an insulated box.