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 flavor beyond compare, earning them their undisputed place as the monarchs of all crustaceans. We offer two options for Dom Petroff’s quality product.
- 100% pure legs – Large, luscious chunks of merus meat from the thickest part of the crab leg, with a sweet, rich flavor and delicately tender texture similar to lobster.
- 60% meat, 40% leg – White and red crab meat combine in this medley of textures and flavors from different parts of the crab.
PREPARATION OR PAIRINGS
Dom Petroff’s Red King Crab meat comes in ready-to-use pouches. Once thawed, you can use them in any number of dishes. The meat from the body is for perfect use in delectably soft crab cakes. Whether baked, steamed, or grilled, crab leg meat is delicious with a lemon butter sauce.
When you’re looking for wine to pair with your crab, your choices depend on the temperature of the dish. Warm crab dishes call for dry Riesling while cold dishes go better with a vibrant Pinot Gris.
A SOVIET STROKE OF GENIUS
From the unpredictable icy waters of the Bering Sea, the exceptionally large Red King Crab proves elusive quarry for even the hardiest trappers. This is even more so because of their very short harvest season—only a few weeks every winter. But a little-known fact about these massive crustaceans is that their seeming even distribution in the North Pacific is artificial. Native to the Bering Sea, these crabs were introduced into the Murmansk Fjord, Barents Sea by the Soviets in the 1960s to provide that part of Europe with a new, valuable seafood.
When frozen in the freezer, cooked crab meat will remain at best quality for up to 3 months. If you thaw it in the fridge overnight, it will keep for 3 to 5 days before you absolutely must use it in a recipe. If you thaw the crab in a microwave or water bath, it should be used and eaten immediately. Cooked crab meat should not be left unattended at room temperature for more than 2 hours.