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The Alaskan Golden King Crab you are about to experience is caught in the Aleutian Chain off the coast of Alaska. The traditional way to serve Alaskan Golden King Crab is with a simple accompaniment of drawn butter. This is an offer for the whole family to fall in love with.

Includes

  • Golden King Crab Merus Cut: Choice of 2 lbs or 4 lbs Bag

Details

  • Insert Included with Instructions for Use
  • The Alaskan Golden King Crab (Lithodes aequispinus) you are about to experience is caught in the Aleutian Chain off the coast of Alaska, in depths of up to 1,800', and is prized for its large pieces of subtlety sweet meat.
  • King Crab "Merus" Sections are the highly prized "Jumbo Chunk" largest section of the leg from the King Crab. These sections have a sweet flavor, tender texture, and inside is ONE huge Chunk of snowy white meat. Chefs and Restaurants usually reserve these only for VIP guests or Celebrities, and these are considered the Best of the Best, used only to Impress... 
  • Shelf Life/Expiration Date: 2 Months Frozen
  • Country of Origin: United States

View Nutritional Facts here.

View Key Points here.

Preparation Instructions

  • Storing & Thawing: You can store this fully cooked crab up to two months if kept frozen. Once thawed, you can store your crab three days in the refrigerator. Important, keep frozen until used, thaw under refrigeration at 38°F or below. For best results, do not refreeze. 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 275°F) are among the most common. Usually, under these methods, crab takes only 5 to 7 minutes to cook. Be careful not to overcook your crab, as it will reduce the texture and taste.
  • How to serve your Alaskan Golden King Crab: The traditional way to serve Alaskan Golden King Crab is with a simple accompaniment of drawn butter. Our favorite: Crab Captain's Vinaigrette! Mix ¼ cup extra virgin olive oil, 6 TBSP rice wine vinegar, 1TBSP chopped garlic and 1 heaping tsp poppy seeds; stir or shake well. Enjoy!
  • Setting the table for your Alaskan Golden 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). 

Please see the Ingredients tab for ingredient information.

Food Allergens: Shellfish

Please Note: Cannot ship to PO Boxes and cannot ship to Alaska, Hawaii, Puerto Rico, US Virgin Islands or Guam.

Please Note: Comes packaged in an insulated Styrofoam cooler with dry ice and will arrive to customer two days after shipping. May arrive with little to no dry ice remaining, which is normal. Although there may be no dry ice remaining, the food should arrive cold to the touch which indicates it has maintained its freshness and can be eaten or refrozen. Do not touch dry ice without gloves. You may leave it in the cooler outside and it will evaporate harmlessly within 24 hours. Do not put in drinks. Do not eat. Do not touch to skin, mouth or eyes. Do not put into air-tight containers. Keep out of reach of children

About the President & CEO
Since 1996, Mike Mondello has been President & CEO of SeaBear in Anacortes, Washington. SeaBear markets premier specialty consumer brands including SeaBear and Gerard & Dominique smoked salmon. The company also operates the Made In Washington chain of specialty retail stores.

Mike Mondello Before joining SeaBear, Mr. Mondello had extensive experience managing and building leading specialty consumer brands at Procter & Gamble, including Celestial Seasonings, and Earth’s Best. He holds a graduate degree in Marketing and Finance from the Kellogg School at Northwestern University in Chicago, and an undergraduate degree in business from Boston College.

Mr. Mondello serves on the board at O’Dea High School, and as a mentor in the University of Washington Foster Business School MBA Mentor Program. He lives in Seattle with his wife and has three sons. He enjoys distance running, cooking, and guitar.








Ingredients: Crab