Cooked King Crab Clusters and Legs

King crab, cooked and broken down into clusters and single legs. The shell is a deep red-orange over a pale underside, and the pincers and leg tips are finished in glossy black — the mark of a true king crab. Where the shell has been cut away, the meat sits in thick snowy segments, firm and opaque with a clean sheen.

It is already cooked, so it only needs bringing back to heat: steam the clusters for a few minutes, warm them in a covered pan with butter and garlic, or serve them cold with lemon and a sharp mayonnaise. The merus — the big segment nearest the body — carries the most meat, and it lifts out in one piece once the shell is split.

• Cooked king crab clusters and legs
• Black-tipped pincers and leg tips
• Thick snowy meat in firm, clean segments
• Steam to reheat, or serve chilled with lemon

Net weight 1000g. Keep frozen at -18°C or below. Reheat thoroughly before serving.