Premium Cooked King Crab Legs

Long, thick crab legs, already cooked and a deep orange-red, split open along the shell so the white meat shows through. The joints are plump and the knuckles are heavy, with dark-tipped pincers.

The meat comes away in thick, sweet, firm pieces — noticeably richer than smaller crab. Because the legs are pre-cooked they only need warming: steam them for a few minutes, grill them briefly, or serve them chilled. Split the shell lengthwise and lift the meat out whole. Serve with lemon and melted butter.

• Long pre-cooked legs, split shell, dark-tipped claws
• Plump joints; thick white meat
• Sweet, firm and rich
• Warm through by steaming or grilling

Keep frozen at -18°C or below. Thaw in the refrigerator and reheat thoroughly before eating.