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Fancy Alaskan Red King Crab Parts

Fancy Alaskan Red King Crab Parts

Fancy Alaskan Red King Crab Parts

Great for cooking gourmet recipes, these broken pieces of Alaskan Red King Crab legs are an ideal protein addition to delicious dips, soups, appetizers, seafood salads, and more. The broken pieces are the same flavorful King Crab meat as our Jumbo Alaskan King Crab legs—they’re just pieces broken during the shipping process.

The highest quality King Crab meat with out of this world flavor, at a bargain price!

Regular price
Sale price

Minimum order: 5/pound(s)




Most frozen crab legs are already pre-cooked so they will just need to be heated. When cooking frozen crab legs, we recommend that you place them in a colander or steamer over rapidly boiling water. The pot should be about 1/3 full of water. You will need to cover the pot and steam your frozen crab legs for 4 minutes.


To boil crab legs, simply fill a large sauce pan half full of cold water and bring to a boil. Add a tablespoon of salt and the seasoning of your choice, if any. When the water begins to boil, add the crab legs and reduce heat to medium. Allow them to simmer for about four minutes. Take the crab legs out of the water, rinse, and they will be ready to eat.


To bake crab legs, preheat your oven to 350 degrees. Place the crab legs in a shallow baking pan in single layers. Place hot water in the pan about 1/8 of an inch deep. Cover the pan with aluminum foil and bake for eight to ten minutes.


To grill crab legs you need to brush olive oil on all sides of the crab legs to prevent them from sticking. Then place the crab legs on a hot grill of 300 degrees for about five minutes, turn over and cook for another five minutes until they are heated all the way through. Remove from the grill and serve with butter or sauce.


Our crab can be stored in the refrigerator and still maintain it's flavor and freshness for 1-2 days. It can save in the freezer for up to two months and still remain tasty.

Refrigerate your crab within two hours of cooking it.

Refrigerate cooked crab by placing it in a dish with saran wrap loosely over the top. Place ice on top of the saran wrap to keep freshness.

To freeze, place the cooked crabs in heavy-duty freezer bags or airtight plastic containers.

Nutritional Facts


Often boiled alive, crabs are prepared and eaten as a dish in various ways all over the world. Like other fish and seafood, crab is an excellent source of high-quality protein. It is low in total fats and cholesterol, low in calories and contains no carbohydrates. Crab is also a good source of B complex Vitamins and several minerals, which makes it a healthful food choice to add to your nutrition plan.

  • No sugar
  • High in magnesium
  • High in niacin
  • High in phosphorus
  • Low in saturated fat
  • High in potassium
  • High in selenium
  • Very high in vitamin B12
  • Very high in zinc



Nutrient Unit 1 Value per 100 g 3.0 oz 85.0 g 1.0 leg 172.0 g
Water g 79.57 67.63 136.86
Energy kcal 84 71 144
Protein g 18.29 15.55 31.46
Total lipid (fat) g 0.6 0.51 1.03
Carbohydrate, by difference g 0 0 0
Fiber, total dietary g 0 0 0
Calcium, Ca mg 46 39 79
Iron, Fe mg 0.59 0.5 1.01
Magnesium, Mg mg 49 42 84
Phosphorus, P mg 219 186 377
Potassium, K mg 204 173 351
Sodium, Na mg 836 711 1438
Zinc, Zn mg 5.95 5.06 10.23
Vitamin C, total ascorbic acid mg 7 6 12
Thiamin mg 0.043 0.037 0.074
Riboflavin mg 0.043 0.037 0.074
Niacin mg 1.1 0.935 1.892
Vitamin B-6 mg 0.15 0.128 0.258
Folate, DFE µg 44 37 76
Vitamin B-12 µg 9 7.65 15.48
Vitamin A, RAE µg 7 6 12
Vitamin A, IU IU 24 20 41
Fatty acids, total saturated g 0.09 0.076 0.155
Fatty acids, total monounsaturated g 0.08 0.068 0.138
Fatty acids, total polyunsaturated g 0.13 0.11 0.224
Cholesterol mg 42 36 72


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