Crab by the Case: Alaska Red King 10lbs

$899

Alaskan Red King Crab | SeaBear Smokehouse

10 LBS

Alaskan Red King Crab | SeaBear Smokehouse
Alaskan Red King Crab | SeaBear Smokehouse Thumbnail
Alaskan Red King Crab | 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!

Crab by the Case: Alaska Red King 10lbs

$899

SKU: 2-13904

$899

Quantity

CRAB BY THE CASE—LIKE A BERING SEA CRAB CAPTAIN! 

Need crab for an big dinner party? Putting on an event? Or just like to have plenty of wild crab at the ready?  Our new 10 LB CRAB BY THE CASE program is highly convenient and your very best value. Get your crab like a Bering Sea crab captain.

ALASKAN RED KING CRAB - These are the very largest of all Alaskan King Crab, caught in the turbulent, frigid cold waters of Alaska's Bering Sea, at depths of 1,800' or more by our partners at Keyport. 

  • Succulent, clean, slightly sweet flavor
  • Wonderful, satisfying texture
  • Each leg and claw filled with huge pieces of snowy-white meat
  • Fully cooked and cleaned on shore in Alaska
  • Flash-frozen on shore to lock in all the flavor, texture and nutrients
  • Arrives frozen - simply thaw, rinse, serve and ENJOY.

HOW MANY WILL IT FEED?  Plan about 1 lb per person. Or, if adding as an accompaniment to salad or pasta or as part of a surf & turf entrée, plan on 1/3-1/2 lb per serving.

Download our How to Prepare Guide HERE

SKU: 2-13904

10 lbs
  • Ships on Ice

  • Ready to Eat

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!

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