Mike's Table Crab Feast
Mike's Table Crab Feast Thumbnail

Storing Your Crab 

You can store our fully cooked crab in the freezer for up to 6 months. Once thawed, they can be kept up to 3 days in the refrigerator. Simply pack them in ice and cover with a damp towel. Replenish the ice as it melts and pour off excess water. 

 

Preparing - You can simply thaw your crab and serve chilled. If you prefer to warm your crab, there are a variety of ways to reheat it. Steaming, boiling and baking (we recommend 275F) are among the most common. Usually, under these methods, crab takes only 5 to 7 minutes to warm up. Be careful not to overheat your crab, as it will reduce the texture and taste. 

 

Cracking Crab - The trick is to strike or snap the shell just hard enough to crack it, but not so hard that you crush the meat. You can use shellfish crackers, a wooden mallet, or your hands. Note: Place larger claws on their sides before striking. Relax and have fun -- with just a little practice, you’ll be an expert. Once the crab is cracked, all you have to do is twist and eat. Use the sharp, pointy crab "toes" to help pick tasty morsels out of the shells. 

 

Serve with melted butter or toss with your favorite sauce. Crab prepared in this way is also ready to use in your favorite seafood recipes. 

 

Serving & Eating Crab - Eating crab should be fun and informal. Cover the table with butcher paper or layers of newspaper and have plenty of paper 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 will slice right through the fat in the crab). Hot towels for wiping fingers are also a welcome addition. Once the table is set, tie on a bib, roll up your sleeves and enjoy. 

 

Our Chef’s Tip For Cleaning Fingers After the Meal - Finely crush two soda or saltine crackers in your hands. Then, rub your hands together, just like you were washing them with a bar of soap. The cracker crumbs will absorb any lingering crab smell, and leave your hands feeling fresh, soft and smooth, like you’ve rubbed them with talcum powder.

Mike's Table Crab Feast

$299

SKU: 2-13949

Quantity

Save $26 with this special crab collection, curated by SeaBear President Mike Mondello

Mike’s Table Crab Feast is our most decadent gift:

  • 2 lbs. King Crab Merus Sections
  • 2 lbs. Golden King Crab Legs & Claws
  • 2 lbs. Dungeness Crab Clusters
  • Alaskan Red King Crab Dip
  • New! Dungeness Crab Macaroni & Cheese

Quantities are very limited on this special combination – don’t miss out on the most memorable feast you can share.

  • Ships on Ice

  • Heat & Serve

  • Thaw & Serve

Storing Your Crab 

You can store our fully cooked crab in the freezer for up to 6 months. Once thawed, they can be kept up to 3 days in the refrigerator. Simply pack them in ice and cover with a damp towel. Replenish the ice as it melts and pour off excess water. 

 

Preparing - You can simply thaw your crab and serve chilled. If you prefer to warm your crab, there are a variety of ways to reheat it. Steaming, boiling and baking (we recommend 275F) are among the most common. Usually, under these methods, crab takes only 5 to 7 minutes to warm up. Be careful not to overheat your crab, as it will reduce the texture and taste. 

 

Cracking Crab - The trick is to strike or snap the shell just hard enough to crack it, but not so hard that you crush the meat. You can use shellfish crackers, a wooden mallet, or your hands. Note: Place larger claws on their sides before striking. Relax and have fun -- with just a little practice, you’ll be an expert. Once the crab is cracked, all you have to do is twist and eat. Use the sharp, pointy crab "toes" to help pick tasty morsels out of the shells. 

 

Serve with melted butter or toss with your favorite sauce. Crab prepared in this way is also ready to use in your favorite seafood recipes. 

 

Serving & Eating Crab - Eating crab should be fun and informal. Cover the table with butcher paper or layers of newspaper and have plenty of paper 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 will slice right through the fat in the crab). Hot towels for wiping fingers are also a welcome addition. Once the table is set, tie on a bib, roll up your sleeves and enjoy. 

 

Our Chef’s Tip For Cleaning Fingers After the Meal - Finely crush two soda or saltine crackers in your hands. Then, rub your hands together, just like you were washing them with a bar of soap. The cracker crumbs will absorb any lingering crab smell, and leave your hands feeling fresh, soft and smooth, like you’ve rubbed them with talcum powder.

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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