Royal King Crab Legs

King crab is the centrepiece of the seafood table for one simple reason: the meat comes out in whole, thumb-thick lumps. These legs are cooked at sea within minutes of landing, which locks in the sweetness and turns dinner into a reheating job rather than a cooking one.

Why you will love it

• Thick, generous legs with a high meat-to-shell ratio
• Sweet, briny flavour with a firm, fibrous bite
• Pre-cooked and ready - simply warm through and serve
• Shells split easily, so no crackers or picking tools needed
• Delivered chilled on ice in a sealed tray

How to serve

Steamed: five to six minutes until heated through, no longer. Grilled: brushed with butter, three minutes a side. Chilled: served cold on ice with a lemon mayonnaise dip.

Storage and handling

Best eaten within two days. Warm gently rather than hard - overheating is what turns sweet crab meat rubbery.