Alaskan King Crab Legs - Gigantic

Gigantic Alaskan King Crab: The Biggest Legs in the House

Some crab dinners are about quantity; this one is about the moment a single leg lands on a plate and takes up most of it. Gigantic sits at the top of our king crab grades: thick-shelled legs packed with dense white meat that pulls free in pieces big enough to need a knife and fork. If king crab has only ever been something you order out, this is that same centerpiece at your own table.

Meat You Cut, Not Pick

King crab at this scale eats differently than other shellfish. Run kitchen shears down the shell and the meat lifts out in whole muscles: rich, faintly briny, firm enough to hold together on a cutting board. Plenty of customers serve one leg per person with drawn butter and little else, because at this grade the crab carries the meal by itself. Leftovers, on the rare night there are any, turn a next-day omelet or salad into something worth bragging about.

From the Bering Sea to Your Steamer

These legs were cooked before freezing, so your job at home is reheating, not cooking. Give thawed legs four to six minutes over rolling steam (eight to nine if they go in frozen) and they come out hot through. Served chilled instead, the meat eats clean and sweet, closer to lobster cocktail than crab boil. We have been shipping seafood to customers across the country for more than two decades, and every one of these orders leaves here frozen, buried under dry ice or gel packs inside an insulated cooler.

Choosing Between the Big Grades

Gigantic is what you buy when the point is to hear the table go quiet. If you want the same waters and flavor with a little less ceremony per leg, step over to our jumbo Alaskan king crab legs. Still deciding between species entirely? Our comparison of Alaskan snow crab clusters and Dungeness crab legs lays out how each one eats. For the night that has to be memorable, order the biggest legs we carry.