Russian King Crab Cluster

Tasting Notes from The Curator

The meat of the King Crab is distinguished by its very fine structure and unique taste. The Russian King Crab (Paralithodes camtschaticus) is the absolute highest level in the premium crab sector. Its deliciousness is unsurpassed.

Preparations

These King Crab Clusters are already cooked and then quick frozen. Before serving or cooking, thaw thoroughly.

• Preheat oven to 400°F (207°C).
• Cut the king crab legs into shorter segments using a pair of scissors. Cut the shell open to expose the crab meat.
• Arrange the king crab legs in a baking tray and bake for 20 minutes. Cover with aluminum foil to avoid drying out the crab.
• In the meantime, make Lemon Butter by whipping the softened Echire butter with a whisk. Add the lemon juice. Whisk to combine well. Set aside.
• As soon as the crab is out of the oven, spoon the butter over the crab meat.
• You may dust with smoked paprika and garnish with chopped parsley and/or chives.
• Serve immediately.

The World of King Crabs

The red king crab is native to the Bering Sea, North Pacific Ocean, around the Kamchatka Peninsula and neighboring Alaskan waters. It was introduced artificially by the Soviet Union into the Murmansk Fjord, Barents Sea, during the 1960s to provide a new, and valuable, catch in Europe.

Today, Russian King Crabs, although with no official designation, can only be called “Russian” if caught in the country. Everything else can only be called Red King Crab or alternatively, Alaskan King Crab, if sourced in Alaskan waters.

Storage Instructions

Your Russian King Crab Clusters arrive to you frozen. Thaw only when about to be cooked. It is not advised to thaw and refreeze. Consume within 4 days after cooking.