Giant Alaskan King Crab Legs

• Crab Legs ship frozen with dry ice. If the order also contains fresh items, they may freeze in transit.
• Do not remove dry ice with bare hands.
• Dry ice may dissipate in transit.
• Upon arrival, store in the refrigerator or freezer.
• May be stored in the refrigerator for 2-3 days or in the freezer for up to 4 months.

To Serve

Preparing For Your Crab Feast

• Line the table with brown paper or newspaper (it will get messy!).
• Melt some butter and grab some extra seasoning for dipping.
• Grab some mallets for cracking the claws.

How To Cook Alaskan Crab Legs

• Let the crab legs thaw completely.
• Place a steamer basket in a large pot with enough water to reach the bottom of the basket.
• Once the water is boiling, place the crab legs inside, season and cover.
• Steam the crabs for five minutes or until the meat is hot throughout.
• If you don’t have a steamer basket on hand you can also reheat the crabs in the oven for approximately 10 minutes at 375°F.
• Serve & enjoy!

Crabs

• Place a steamer basket in a large pot with enough water to reach the bottom of the basket.
• Once the water is boiling, place the crabs inside, season and cover.
• Steam the crabs for 5 minutes or until the meat is hot throughout.
• If you don’t have a steamer basket on hand you can also reheat the crabs in the oven for approximately 10 minutes at 375°F.

Crab Cakes – Stovetop

• Heat a non-stick pan on medium heat and butter the surface.
• Take the crab cake out of the container and shape it like a hockey puck.
• Cook the crab cakes until both sides are a nice golden brown color, about 6 min (4 oz.) or 10 min (8 oz.)
• Serve and enjoy!

Crab Cakes – Baking

• Preheat the oven to 425ºF and place the crab cakes on a nonstick baking sheet.
• Take the crab cake out of the container and shape it like a hockey puck.
• Optional: Add a slice of butter on top of the crab cake.
• Bake until golden brown, approximately 5-8 min (4 oz.) or 10-12 min (8 oz.)
• Serve and enjoy!

Spiced Shrimp

• Place a steamer basket in a large pot with enough water to reach the bottom of the basket.
• Once the water is boiling, place the shrimp inside and cover.
• Steam the shrimp for maximum 2 minutes.
• Add more seasoning to taste and serve with cocktail sauce.
• Serve & enjoy!

Bisque

• Warm in a saucepan or pot until hot.
• Serve and enjoy!

Lobster Tails – Steam

• Take your lobster tails out of the freezer the night before and place them in a covered plate in your refrigerator to thaw.
• Place a steamer basket in a large pot with enough water to reach the bottom of the basket.
• Once the water is boiling, place the lobster tails inside and cover.
• Steam the lobster tails for 8-10 minutes until the tail is fully red with no traces of brown/green.
• Serve and enjoy!

Lobster Tails – Bake

• Take your lobster tails out of the freezer the night before and place them in a covered plate in your refrigerator to thaw.
• Preheat oven to 350° F.
• Bake the lobster tails in the oven for 15-18 minutes.
• Serve and enjoy!

Maryland Crab Dip

• Preheat oven to 400°F.
• Transfer crab dip mix to an oven safe baking dish and spread in an even layer.
• Bake for 20 minutes or until bubbly.
• Remove from the oven and set aside to rest for 5 minutes before serving.
• Serve crab dip with sliced baguette and crackers! (Not Included)

Scallops – Stovetop

• If frozen, thaw in the refrigerator overnight.
• Heat 1-2 tbsp. butter in a non-stick pan over medium heat.
• Season the scallops with salt and pepper.
• Cook the scallops in a single layer for 5 minutes, turning halfway.
• Scallops are ready when the sides are golden brown and the scallop is opaque all the way through.
• Serve and enjoy!

Scallops – Baking

• If frozen, thaw in the refrigerator overnight.
• Preheat the oven to 400ºF
• Place the scallops on a nonstick baking sheet.
• Brush the scallops with melted butter and season with salt and pepper
• Bake for 10 to 14 minutes or until scallops are opaque.
• Serve and enjoy!

Soft Shell Crabs

• If frozen, unwrap the soft shell crabs and thaw them completely in the refrigerator, covered.
• Sprinkle each crab with salt and pepper.
• Place flour in a shallow bowl and dredge each crab in flour, turning to coat. Shake off excess flour.
• Melt butter in a large nonstick skillet over medium-high heat. The pan should be very hot but not smoking.
• Add crabs to pan, top sides down, and cook 3 minutes.
• Turn crabs over and cook an additional 2 minutes.
• Serve and enjoy!

Crab Cake Stuffed Shrimp – Stovetop

• Heat a non-stick pan on medium heat and butter the surface.
• Cook until both sides are a nice golden brown color, about 6 min.
• Serve & enjoy!

Crab Cake Stuffed Shrimp – Baking

• Preheat the oven to 425ºF and place on a nonstick baking sheet.
• Optional: Add a slice of butter on top.
• Bake until golden brown, approximately 5-8 min.
• Serve & enjoy!

Fresh Shrimp

• Place a steamer basket in a large pot with enough water to reach the bottom of the basket.
• Once the water is boiling, place the shrimp inside, season and cover.
• Steam the shrimp until fully pink, about 5-6 minutes.
• Serve & enjoy!

Prime Filet Mignon Steak

• Thaw in refrigerator overnight or submerge in cold water for 1-2 hours. Once thawed, cook within 1-2 days.
• Let the steak sit out for 20–30 minutes before cooking. This ensures even heating.
• Generously season both sides with salt and pepper.
• Heat a heavy skillet or cast-iron pan over high heat until very hot. Add oil or butter.
• Place the filet in the pan and sear for 2–3 minutes per side until a brown crust forms.
• Cook to desired doneness:
  • For medium-rare: After searing, reduce heat to medium and cook 1–2 more minutes per side, or until internal temperature reaches 130–135°F (54–57°C).
  • For medium: Cook until the steak’s internal temperature reaches 135–145°F (57–63°C).
• Serve and enjoy!