Red King Crab recipes

We recommend to defrost crab phalanges in refrigerator for 4-6 hours. This preserves not only the appearance and structure of the meat, but also useful properties of the crab.


Red King crab with sauce
Cooking time: 15 minutes

• Red King crab (split leg) – 250 g.
• Butter – 50 g.
• Lemon / lime ¼ pcs
• Fresh thyme 2 sprigs


Divide the thawed crab leg into two halves. Put it on a baking sheet. Melt the butter, mix with the juice of ¼ lemon. Take the thyme leaves from two sprigs and add to the sauce. Preheat the oven to 180 °C. Cover the legs plentifully with the sauce and put them in the already preheated oven for 4-6 minutes. Put it on a plate.
Bon Appetit!


Red King crab salad with tomatoes and avocado
Cooking time: 20 minutes

• Red King crab (claw legs) – 250 g.
• Tomatoes – 2 pcs.
• Avocado – 1 pc.
• Celery – 1 pc.
• Baguette – 1 pc.
• Basil 30 g.


Defrost the claw legs, remove the meat, remove the chitinous plates. Chop the tomatoes and avocado into large pieces. Cut the celery into small circles. Put it on a plate. Add the crab meat on top, sprinkle with basil leaves. To taste, add: olive oil, lemon juice, salt, pepper. Heat a frying pan without oil, cut the baguette lengthwise into two halves and dry it in a frying pan. Serve the salad with a warm baguette.
Bon Appetit!


Red King crab with Hollandaise sauce
Cooking time: 45 minutes

• Red King crab (merus or propodus shell on) – 220 g.
• Chicken eggs – 2 pcs.
• Quail eggs – 6 pcs.
• Butter – 120 g.
• Red caviar – 1 tablespoon
• ½ lemon


It is necessary that sauce and poached eggs are ready at the same time.
Cooking the hollandaise sauce: separate the yolk from the protein in chicken eggs. Place the yolks in a bowl and put in a water bath. The pan should be on medium heat so that the water does not boil strongly and the yolks do not curl immediately. Constantly stir the whisk of the yolk and gradually add the butter in small pieces so that it melts evenly and mixes. After a couple of minutes, when the butter is completely melted and mixed with the egg – we should see a soft, airy texture that looks like cream. In the resulting mass, add lemon juice and salt. Mix, and the sauce is ready.


We make a “poached egg” from quail eggs. After boiling water in a pan, reduce the temperature, add a little lemon juice into the water. Then, intensively stirring the water in one direction, we form a funnel into which we break the quail egg and cook for 1-2 minutes. Do not hold long – the white of an egg should completely whiten and cook, but a soft yolk remains inside.


Extract the crab meat from shell. Put the crab meat on a plate, pour with warm hollandaise sauce and spread poached eggs on top, decorate with caviar.
Bon Appetit!


Red King crab with cream sauce
Cooking time: 15 minutes

• Red King crab (claws) – 200 g.
• Orange – 1 pc.
• Yogurt without additives (creamy or greek) – 70 g.
• Mayonnaise – 70 g.
• chili pepper – ½ pc.


Squeeze the orange juice. Finely chop the chili pepper. Mix together until smooth: yogurt, mayonnaise, orange juice, pepper. Put the thawed claws on a plate, add the sauce.
Bon Appetit!


Red King crab. The “Classic” recipe
Cooking time: 15 minutes

• Red King crab (merus or propodus shell on) – 150 g.
• Butter – 50 g.
• Lemon / lime ¼ pcs
• Parsley / dill / green onion 30 g


Release the thawed phalanges from the upper (red) part of the shell. Melt the butter. Place the thawed phalanges on a plate and pour the melted butter over them. Sprinkle, if desired, with fresh herbs, sprinkle with lemon or lime juice to taste.
Bon Appetit!


Pasta with Red King crab
Cooking time: 45 minutes

• Red King crab (carpus meat) – 200 g.
• Spaghetti – 250 g.
• Butter – 50 g.
• Zucchini – ¼ pcs
• Chili pepper – ⅓ pcs
• Cherry tomatoes – 6 pcs.
• Parsley – 30 g
• Olive oil – 40 g.


Boil spaghetti to al dente. Drain the water, but leave 50 ml for the sauce. Slice zucchini, chili pepper, cherry tomatoes, finely chop the parsley.

Heat a frying pan, melt the butter on it, add the garlic, fry for a couple of minutes and add the chili pepper and zucchini.


Defrosted crab meat disassemble by hands into pieces and add to the pan. After 2 minutes, add cherry, chopped parsley, ground black pepper, salt to taste. Soak in a frying pan for 2-3 minutes. Then add the spaghetti, add 50 ml of water from the spaghetti and sprinkle with olive oil. Simmer, stirring, for 1-2 minutes. Then place on plates and serve hot.
Bon Appetit!


California salad
Cooking time: 30 minutes

• Red King crab meat (shoulder or carpus) – 200 g.
• Cucumber – 80 g. (1/2 of long-fruited)
• Mango – 120 g.
• Avocado – 1 pc.
• Boiled quinoa – 40 g. (2 tbsp.)
• Mint – 2 sprigs

Ingredients of the dressing:
• Vegetable oil – 3 tbsp.
• Honey – 2 tbsp.
• Lemon – ½ pcs.
• Grated ginger – ⅓ tbsp.
• Mint – 4 leaves
• Salt, black pepper to taste.


Rinse the quinoa with cold water. Then boil in a large amount of water (100 ml of water per 50 gr. cereals). When ready, throw it on a sieve.


Mix honey, ginger, lemon juice, add vegetable oil, salt and pepper to taste. Mix thoroughly. The best result will be obtained if you make the dressing 2-3 hours before serving and put it in the refrigerator.


Peel the cucumber from the seeds and skin. Remove the skin from the mango and avocado and remove the stone. Cut everything into a 1×1 cm cube. Tear the white part of the crab meat into small pieces (put the red part aside for decoration).


Mix all the ingredients in a bowl and season. Put to a salad bowl, garnish with pieces of red meat and a sprig of mint.
Bon Appetit!

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