Norwegian Red King Crab was only introduced to our waters in the 1960s, but it has already secured its place as a Norwegian delicacy. This is partly due to its spectacularly juicy claw meat and partly because of its versatility in hot and cold dishes. Below you’ll find out what else makes Norwegian Red King Crab so unique…
The Red King Crab experiment
The Red King Crab hasn’t always lived in the Barents Sea. In fact, Soviet scientists introduced this particular species of crab the 1960s to help the people of Murmansk earn a living. Its stock has increased significantly since then, spreading throughout the cold, clear waters of the Barents Sea.
Handled with care
Our Red King Crabs are so large that the fishermen must handle each one individually. This means that the entire process – from catch to production – involves a high level of care and attention, ensuring Norwegian King Crab is of the finest possible quality.
As good for you as it tastes
Seafood contains almost all the nutrients the body needs. Red King Crab is particularly rich in protein, helping to build and maintain every cell in the body. It also contains good amounts of vitamin B12 and the antioxidant selenium.
Preparing Red King Crab
Our crab is sold alive and frozen, raw and cooked. If you order a ‘prepared’ crab, there are many different options to choose from:
- Whole crab: The innards and upper shell have been removed.
- Cluster: Three legs and a claw joined together
- Single legs and claws
If you would like to prepare a whole Red King Crab yourself, it’s easier than it looks...
Preparing the legs and claws:
1. Get chopping
Each crab can be split into two "clusters". A "cluster" includes shoulders, three legs and a claw. Use a sharp kitchen knife to separate the legs, shoulder and body.
2. Remove the cartilage
Use pliers to crack and remove the cartilage located on each side. Cartilage can also be removed after removing the flesh.
3. Remove the legs
Cut as near to the knee joint as you can, so that the thigh is as complete as possible.
4. Cut the shoulder section
Separate into three parts using a sharp knife.
5. Loosen the muscles
Insert a sharp knife between the muscle and the shell wall to detach it slightly.
6. Extract the muscle
Shake the shell and gently pull the muscle to remove it. Alternatively, you can split the shell down the middle using scissors to reveal the muscle in its entirety.
Preparing the main body:
1. Open the crab
Start by removing the tail. Then open the crab by lifting from the front until all of the compartments are removed.
2. Remove the gills
Remove the gills from the shells and compartments.
3. Open the compartments
Put the compartments on the table, flat side facing up, and cut diagonally towards the middle. This frees the crabmeat so that it can be extracted easily. Alternatively, use your knife to split the compartments in two.
4. Remove the stomach
The stomach sits in a pocket behind the eyes. To remove it, push down until you hear a click (the sound of it being detached), then remove and discard.