Live Alaskan Blue King Crab (Seasonal)

Description:

1. Product Overview

• Species: Blue King Crab (Paralithodes platypus)
• Key Characteristics:
  • Live & Fresh – Wild-caught from the cold waters of Alaska
  • Flavor Profile: Naturally sweet, briny, and slightly richer than red king crab
  • Texture: Firm, juicy, and slightly more delicate than red king crab
  • Highly Prized & Rare – Blue king crab is less common than red or golden king crab
  • Sustainably Harvested – Responsibly sourced to ensure premium quality
• Suitable For:
  • Steaming & Boiling: The best method to highlight its natural sweetness
  • Grilling: Adds a subtle smoky depth while keeping the meat juicy
  • Sashimi (Raw): The fresh leg meat can be enjoyed raw when properly cleaned
  • Butter Poaching: Enhances its natural richness with a velvety texture
• Not Suitable For:
  • Overcooking, as it may cause the meat to become tough

2. Why Choose Alaskan Blue King Crab?

✔ Rare & Highly Prized – A less common variety of king crab with a distinct, sweet flavor.
✔ Exceptionally Sweet & Tender Meat – Richer than red king crab but just as succulent.
✔ Versatile Cooking Options – Works beautifully with steaming, grilling, butter poaching, or even sashimi.

3. Handling & Preparation Tips

1. Storage & Cleaning:
   • Keep live in a cool, damp environment until ready to cook.
   • If chilled, place on crushed ice and consume within 24 hours.
2. Sashimi Preparation (Raw Consumption):
   • Extract fresh leg meat, ensuring proper cleaning and removal of impurities.
   • Serve with soy sauce, citrus ponzu, or wasabi for a delicate, briny experience.
3. Cooking Methods:
   • Steaming / Boiling: Cook whole for 12–15 minutes until shells turn bright blue-purple.
   • Grilling: Split in half and grill shell-side down for 4–6 minutes.
   • Butter Poaching: Simmer gently in garlic butter for an indulgent, velvety texture.

🚫 Avoid:

• Overboiling, as it can dry out the delicate meat.
• Storing at warm temperatures without proper moisture control.

✅ Key Takeaways:

• Wild-caught from Alaska’s icy waters for peak freshness.
• Naturally sweet, firm, and slightly richer than red king crab.
• Best enjoyed steamed, grilled, butter-poached, or as sashimi.