Alaskan Red King Crab MONSTER Merus Sections | SeaBear Smokehouse
Alaskan Red King Crab MONSTER Merus Sections | SeaBear Smokehouse
Alaskan Red King Crab MONSTER Merus Sections | SeaBear Smokehouse
Alaskan Red King Crab MONSTER Merus Sections | SeaBear Smokehouse Thumbnail
Alaskan Red King Crab MONSTER Merus Sections | SeaBear Smokehouse Thumbnail
Alaskan Red King Crab MONSTER Merus Sections | SeaBear Smokehouse Thumbnail

STORING: 

You can store this fully cooked crab up to three days in the refrigerator. Pack the legs in ice and cover with a damp towel for best results (replenish the ice as it melts). You can store our fully cooked crab in the freezer for up to 6 months. 

 

COOKING: 

There are a variety of ways to reheat king crab. Steaming, boiling and baking (we recommend 275ºF) are among the most common. Usually, under these methods, king crab takes only 5 to 8 minutes to cook. Be careful not to over heat your king crab as it will reduce the king crab’s texture and taste. 

 

SETTING THE TABLE FOR YOUR KING CRAB: 

Eating crab should be fun and informal (that’s the Northwest way!). Cover the table with butcher paper or layers of newspaper and have plenty of napkins on hand. Finger bowls filled with hot tea and lemon slices will clean sticky fingers admirably (the tannin from the tea and acid from the lemon slice right through the fat in the crab). Having towels for wiping fingers are also a welcome addition. Once the table is set, tie on a bib, roll up your sleeves and dig in! 

 

HOW TO SERVE YOUR KING CRAB: 

The traditional way to serve King Crab is with a simple accompaniment of drawn butter. Over the years, top chefs have derived their own creative touches to serving this special meal. One of our very favorites is a garlic-lemon-olive oil combination. 

 

CHOOSING THE RIGHT BEVERAGE: 

Dry white wines with a hint of sweetness make terrific partners for King Crab. Our personal recommendation is a Pinot Gris, though a dry Riesling or Sauvignon Blanc will work quite well, too. Malty ales, well chilled, are also delicious. For non-alcoholic alternatives, try either a fresh-made lemonade or fresh-brewed iced tea with lemon; again, serve well chilled. 

 

CLEANING UP: 

Finely crush two saltine crackers in your hands, and then rub your hands together, just as if you were washing them with a bar of soap. The cracker crumbs will absorb any lingering crab odor, and leave your hands feeling fresh, soft and smooth!

Alaskan Red King Crab MONSTER Merus Sections

$179

SKU: 2-13071

Quantity

We are absolutely thrilled to present these one-of-a-kind sections of premier Red King Crab. These are the same wonderful sections of Merus that we carry, but a larger, MONSTER size. These are truly special, and a crab lover's delight.

Fully cooked and ready to serve.

6 ct MONSTER Merus Cut King Crab Sections - Total Weight Approx. 1.875 lbs

  • Ships on Ice

  • Thaw & Serve

STORING: 

You can store this fully cooked crab up to three days in the refrigerator. Pack the legs in ice and cover with a damp towel for best results (replenish the ice as it melts). You can store our fully cooked crab in the freezer for up to 6 months. 

 

COOKING: 

There are a variety of ways to reheat king crab. Steaming, boiling and baking (we recommend 275ºF) are among the most common. Usually, under these methods, king crab takes only 5 to 8 minutes to cook. Be careful not to over heat your king crab as it will reduce the king crab’s texture and taste. 

 

SETTING THE TABLE FOR YOUR KING CRAB: 

Eating crab should be fun and informal (that’s the Northwest way!). Cover the table with butcher paper or layers of newspaper and have plenty of napkins on hand. Finger bowls filled with hot tea and lemon slices will clean sticky fingers admirably (the tannin from the tea and acid from the lemon slice right through the fat in the crab). Having towels for wiping fingers are also a welcome addition. Once the table is set, tie on a bib, roll up your sleeves and dig in! 

 

HOW TO SERVE YOUR KING CRAB: 

The traditional way to serve King Crab is with a simple accompaniment of drawn butter. Over the years, top chefs have derived their own creative touches to serving this special meal. One of our very favorites is a garlic-lemon-olive oil combination. 

 

CHOOSING THE RIGHT BEVERAGE: 

Dry white wines with a hint of sweetness make terrific partners for King Crab. Our personal recommendation is a Pinot Gris, though a dry Riesling or Sauvignon Blanc will work quite well, too. Malty ales, well chilled, are also delicious. For non-alcoholic alternatives, try either a fresh-made lemonade or fresh-brewed iced tea with lemon; again, serve well chilled. 

 

CLEANING UP: 

Finely crush two saltine crackers in your hands, and then rub your hands together, just as if you were washing them with a bar of soap. The cracker crumbs will absorb any lingering crab odor, and leave your hands feeling fresh, soft and smooth!

Our Guarantee THE FISHERMAN’S OATH

Since 1957, we’ve taken great pride in sharing with you the bounty of the Pacific Northwest. If for any reason you are not absolutely thrilled with our products and service, we will immediately replace your order, refund your money, or do whatever it takes to make it right. That is our promise.

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