Thick, sweet, wild-caught king crab legs sold by the pound, the showstopper of any seafood feast. Buy them fresh at our markets, or let our kitchen steam and crack them for you.
Thick, sweet, wild-caught king crab legs sold by the pound, the showstopper of any seafood feast. Buy them fresh at our markets, or let our kitchen steam and crack them for you.
A few foolproof ways to do it right at home, or let our kitchen cook it for you.
Add 1–2 inches of water to a pot, set a steamer basket, bring to a boil, add legs and steam 5–7 minutes until hot through.
Wrap legs in foil with a pat of butter, bake at 400°F for 8–10 minutes. Easy for big batches.
Drop into rolling salted water for 4–5 minutes. Quick, but steaming keeps more flavor.
Brush with butter and grill over medium 4–5 minutes per side for a little char.
Use kitchen shears down the soft underside of each segment, then pull the shell open and lift the meat out whole.
Buy them at the market and we'll steam and crack them hot, ready to eat.
King crab loves drawn butter, fresh lemon and a little Old Bay. Round out the feast with corn on the cob, baby potatoes and our hush puppies. A crisp white wine or a cold lager is the classic pour.
Colossal king crab is available by the pound at our Shadeland and Southside markets. Call ahead for large orders, and we'll have your legs ready, steamed and cracked if you like.
A look at the blue crab melt, one of our most-loved crab creations.