2 lbs Alaskan King Crab Legs + 6 Salmon Fillets FREE
Full Prep
Freezer Friendly
Caught in the deep, southern waters of Alaska, Golden King Crab offers the same tender, sweet meat as Red King Crab, with a vibrant orange-hued shell and unmatched flavor. Enjoy succulent, fully cooked legs and claws that deliver a true taste of the sea with every crack. Complementing this is SeaBear’s Wild Sockeye Salmon, sourced from the cold, clear waters of the Pacific Northwest, hand-filleted, boneless, flash-frozen, and individually packaged for peak freshness year-round. For a limited time, receive 6 free Wild Sockeye Salmon Fillets with the purchase of 2 lbs of Alaskan King Crab Legs.
Fisherman Tom Savidge and his wife Marie began smoking wild salmon in their backyard smokehouse and selling it to local taverns in Anacortes, Washington in 1957. The fish gained massive popularity and SeaBear Smokehouse was established. Today, SeaBear Smokehouse remains true to their roots, serving sustainable seafood handcrafted in small batches from the Pacific Northwest.
This package includes
- Golden Alaskan King Crab Legs (2 lbs.)
- Crab Captain’s Vinaigrette (6 oz.)
- 6 Wild Sockeye Dinner Salmon Fillets FREE
- Each golden king Ccrab leg weighs approx. 12-14 oz. and serves 1 person.
- Each salmon weighs approx. 6 oz.
- Arrives fully cooked, cleaned, and ready to enjoy
- Items ship frozen with dry ice.
- Dry ice may dissipate in transit, product may thaw.
- Do not remove dry ice with bare hands.
- Keep frozen until ready to thaw and serve.
- Once thawed, refrigerate and enjoy within 1-2 days.
- Crab can be kept frozen for up to 6 months.
- Salmon can be kept frozen for up to 3-4 months.
To Serve
Crab Legs
- There are a variety of ways to reheat king crab. Steaming, boiling and baking (we recommend 275º F) are among the most common. Usually, under these methods, king crab takes only 5 to 8 minutes to cook. Be careful not to over heat your king crab as it will reduce the king crab’s texture and taste.
- The traditional way to serve King Crab is with a simple accompaniment of drawn butter. Over the years, top chefs have derived their own creative touches to serving this special meal. One of our very favorites is a garlic-lemon-olive oil combination.
Eating crab should be fun and informal (that’s the Northwest way!). Cover the table with butcher paper or layers of newspaper and have plenty of napkins on hand. Finger bowls filled with hot tea and lemon slices will clean sticky fingers admirably (the tannin from the tea and acid from the lemon slice right through the fat in the crab). Having towels for wiping fingers are also a welcome addition. Once the table is set, tie on a bib, roll up your sleeves and dig in!
Salmon
- The best way to thaw your wild salmon fillet is to leave it in the refrigerator overnight (in its pouch), allowing at least 8-10 hours. Trying to rush the process by thawing at room temperature or placing the frozen pouch in warm water is definitely NOT recommended, as it can cause the salmon to lose flavor and texture. If you must thaw your salmon quickly, place the frozen pouch in a bowl of cool water for 30-45 minutes, and then continue thawing in the refrigerator.
- Regardless of how you like to cook your salmon (bake, broil, grill, sauté or poach), we believe the key to success is to SLOW DOWN! Slow cooking locks in the natural juices of the salmon, for a more succulent flavor. When the salmon has turned from translucent to just about completely opaque, the salmon is done. At this point the salmon should begin to flake easily with a fork. It is important to note that once removed from the heat, your salmon will continue to cook for several more minutes. Here are some specific guidelines by cooking method:
Bake Method
- Pre-heat oven to 275°F.
- Place salmon fillet skin side down on a cookie sheet brushed with olive oil
- Bake for approx. 20 minutes. Do not flip salmon fillet.
- Serve and enjoy!
Grill Method
- Brush grill with olive oil before heating.
- Once the grill is medium-hot (you should be able to hold your hand 6 inches above the grill for 5 seconds), brush the top of each salmon fillet with olive oil, and place on grill skin side up.
- Grill fillet until sides begin to turn opaque.
- Flip once, and continue grilling until fully cooked.
- Serve and enjoy!
Broil Method
- Place salmon fillet skin side down on a broiler pan brushed with olive oil, and place on oven’s middle rack.
- Generally, broil about 10 minutes or so, though keep watching to avoid overcooking.
- Do not flip salmon fillet.
- Serve and enjoy!
Sustainable Seafood from the Pacific Northwest
In 1957, Anacortes fisherman, Tom Savidge and his wife Marie began smoking wild salmon in their backyard smokehouse and selling it to local taverns. The fish gained massive popularity and SeaBear was born. Now, more than half a century later, SeaBear ships all across the nation whilst remaining true to their roots.
All of their products are wild caught using sustainable fishing practices, and they are still handcrafted in small batches to ensure the highest quality possible.
