King Crab Legs
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Some restrictions applyWild King Crab legs from Norway are a prime delicacy! The largest size of commercially caught crabs, their meat is moist, sweet, and rich in flavor. These crab legs are precooked and frozen, and can be served and enjoyed hot or cold.
Located in the heart of Portland, Maine’s commercial fishing district, Browne Trading Co. has established itself as “the nation’s leading purveyor of ultra-premium seafood,” according to Bon Appetit and the many star chefs who proudly call themselves customers. Established in 1991 by prominent seafood epicure Rod Browne Mitchell, who Chef Eric Ripert calls “a pioneer in quality seafood,” Browne Trading Co. has supplied the finest restaurants in the nation (such as Daniel, Le Bernardin and Per Se) for decades.
This package includes your choice of 2 or 5 lbs of King Crab Legs
Options Include
- Medium Crab Legs (2 lbs.)
- Includes 3-4 Medium Crab Legs
- Jumbo Crab Legs (5 lbs.)
- Includes 3-5 Jumbo Crab Legs
- Items ship frozen with ice packs, may thaw in transit.
- King Crab Legs may be stored in the refrigerator for 5-7 days.
- King Crab Legs arrive pre-cooked and can be enjoyed hot or cold. Simply thaw for 24 hours in the refrigerator and consume promptly for best flavor.
To Serve
King Crab Legs – Boil
- Place 2 cups of water and a tablespoon of salt in a large pot and bring to a boil.
- Place the king crab legs on a rack or colander over the boiling water. Cover with a lid and cook for 5 – 10 minutes, or until the crab is completely heated. We recommend serving with butter and lemon wedges.
- Serve & enjoy!
King Crab Legs – Grill
- Simply brush the thawed legs with olive oil on all sides and place on a grill for 10 minutes (rotating at 5 minutes) or until heated all the way through.
- Serve & enjoy!
King Crab Legs
Ultra-Premium Seafood Purveyor to Chefs Boulud, Keller & Ripert
Ultra-Premium Seafood Purveyor to Chefs Boulud, Keller & Ripert
Located in the heart of Portland, Maine’s commercial fishing district, Browne Trading Co. has established itself as "the nation’s leading purveyor of ultra-premium seafood," according to Bon Appetit and the many star chefs who proudly call themselves customers. Established in 1991 by prominent seafood epicure Rod Browne Mitchell, who Chef Eric Ripert calls “a pioneer in quality seafood,” Browne Trading Co. has supplied the finest restaurants in the nation (such as Daniel, Le Bernardin and Per Se) for decades.
Browne’s Portland headquarters include an on-site specialty smokehouse where they carefully craft smoked salmon, fish, and select shellfish. Browne Trading’s Smoke Master has taken an age-old food preservation method and turned it into an art form. Innovative ideas and unique flavor combinations result in the most delicate and delicious smoked seafood, and they’ve sourced the highest quality caviar from around the world. As chef Andrew Zimmern has said, "When it comes to quality, nobody beats Browne Trading Company, the 'Rolls Royce' of seafood purveyors." This is some of the finest seafood on earth, and now it’s shipping nationwide!
