Norwegian King Crab LegsJan 17, 2019Posted by Forno BravoPrint
A relatively new arrival to Norway, the Norwegian King Crab was introduced by Soviet biologists into the Murmansk Fjord in the 1960’s. The crab thrived, and as early as 1977, the first King Crab was caught in Norwegian waters. They are now regularly harvested from these cold, northern waters. Red King Crabs, the largest species of its type, can reach a carapace width of up to 11 in, a leg span of 5.9 ft, and a weight of 28 lb!
This recipe is courtesy of John Livera. John is an aquaculture enthusiast — meaning, he knows and loves seafood! We are thrilled to try out his recipes as he shares his cooking expertise with the community!
Unless you are buying live crabs, or legs specifically labeled as "uncooked", both of which are available through some specialty distributors, most King Crab legs are already cooked when you purchase them. This usually happens on the fishing boats themselves, or immediately after landfall to preserve freshness. (The crab is caught, cooked, then blast frozen to preserve its fresh, sweet taste). If precooked, King Crab only needs to be adequately heated before eating.