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Red King Crab Legs & Claws 14-17 Count Splits (1/10 lb) 491829

King Crab is distinguished by its large pieces of tender white meat regally edged in red. Known for its rich, tender texture & sweet delicate flavor, King Crab is the choice of the most discriminating gourmet. Served as an entree King Crab is an impressive presentation.

Serving Suggestion

Drawn butter or specialty sauces make ideal accompaniments or serve legs along side prime rib or steak. The elegant appearance of King Crab's white meat makes for an exceptional appetizer and it rests beautifully atop a crisp salad.

Preparation and Cooking

BROIL: if split, place King Crab in broiler pan, shell side down; brush with butter in favorite sauce. Place pan about 4 inches from heat; broil 3-4 minutes. Brush occasionally with butter or sauce while broiling.

STEAM: place steam basket in large pot; fill with boiling water to depth of 3/4 inch. Place crab legs in basket; reduce heat and steam, covered, about 5 minutes or until crab is thoroughly heated.

Food Safety

Keep frozen at 0°F or below until ready to use. To thaw: Place King Crab on a shallow pan or tray that drains easily and place this pan into a larger one to contain the drippings cover with plastic wrap and refrigerate 8-10 hours, or overnight.

Ingredients & Nutrition Information

Nutrition Facts

Serving Size 3 Ounce (weight) (85g / 3oz)

Amount Per Serving
Calories 80 Calories from Fat 10
% Daily Value*
Total Fat 2 g 3 %
Saturated Fat 0 g 0 %
Trans Fat 0 g
Cholesterol 45 mg 15 %
Sodium 910 mg 38 %
Total Carbohydrate 0 g 0 %
Dietary Fiber 0 g 0 %
Sugars 0 g
Protein 16 g
Vitamin A 0 Vitamin C 10
Calcium 6 Iron 4
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs:
Calories: 2,000 2,500
Total Fat Less than 65g 80g
    Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
    Dietary Fiber 25g 30g
KING CRAB.
CONTAINS: CRUSTACEAN SHELLFISH (CRAB).