Premium King Crab Claws, Frozen

King crab claws are the showpiece of the cold counter: thick, plump meat inside a vivid orange shell, with a sweetness that needs almost nothing added. These are graded by size so a plate of them looks even rather than a mix of big and small.

The claws are cooked and frozen soon after landing, which is why the meat stays tender instead of turning stringy. Inside the shell the meat is bright white with a fine grain, and the shell cracks cleanly along its length rather than shattering.

Thaw overnight in the fridge and serve them chilled with lemon, or warm them gently in butter and garlic — they are already cooked, so they only need heating through. Split the shell with scissors before serving to make them easy to eat.

• Plump claws with thick white meat and a sweet finish
• Bright orange shells, fully cooked and frozen at peak
• Large, evenly graded pieces that plate well
• Thaw and serve cold, or warm through with butter