Cooked King Crab Legs And Claws

Thick king crab legs and claws, cooked and left in the shell, so the meat shows white and shredded where the sections are split. The shells are a deep orange-red studded with short spines, and the claws are heavy and broad — the proportions that separate a king crab from any smaller species.

They are already cooked, so all they need is warming: steam the sections for a few minutes, brush them with garlic butter and put them under a grill, or eat them cold with lemon and a sharp dipping sauce. Crack the shells at the table and pull the meat out in whole pieces.

• Cooked king crab legs and claws
• Heavy spined shells, deep orange-red
• Thick white meat in whole pieces
• Steam, grill with garlic butter or serve cold

Keep frozen at -18°C or below. Thaw in the refrigerator and eat the same day.