Alaska Golden King Crab - Jumbo Legs & Claws
The crab captains' favorite.
Wild Alaskan golden king crab is caught in the deep waters off the Aleutian Islands, with a sweeter flavor and a lighter, more delicate texture than red king. Fully cooked and flash frozen, so all you do is reheat and serve.
Wild caught in Alaska
Fully cooked then flash-frozen at peak freshness
Sweet, delicate, full of flavor
Gluten free, keto and paleo friendly
Frozen guarantee
PACKED WITH GOODNESS
Alaska Golden King Crab - Jumbo Legs & Claws (7 - 10oz per leg)
To lock in exceptional freshness, our crab is cooked first, then flash-frozen and protected with a light glaze. As a naturally wild product, minor shell markings, barnacles, and occasional incomplete legs are normal and do not affect quality or flavor.
The product is packed in 1lb - 5lb bags for additional protection and easy storage.
- Wild caught in Alaska's Aleutian Islands
- Sweeter and lighter than red king crab
- Caught deeper than any other Alaska crab fishery
- Fully cooked and flash frozen
-
Ready to reheat and serve
Golden king crab is the quiet favorite among Alaska's crab captains, named for the golden shells that set it apart from its better-known cousin, red king crab. It's caught in the deep, remote waters around the Aleutian Islands, and that combination of great depth and clean, nutrient-rich feed gives it a sweeter flavor and a lighter, more delicate texture than red king. If you love king crab but want something a little more refined, this is the one to try.
From the deep waters of the Aleutian Islands
Golden king crab comes from the steep slopes of the Aleutian Trench, where powerful ocean currents push fresh, nutrient-packed water through the island passes and into the Bering Sea. That constant flow means golden king crab feed in some of the cleanest water in the region, and it's a big part of what makes the meat taste the way it does.
Only a handful of boats in the world are rigged to fish these waters, which is part of what makes golden king crab special.
Sweeter, lighter, and delicate
Where red king crab is big and bold, golden king crab is prized for a sweeter, more delicate flavor and a lighter texture. It's rich enough to stand on its own with just melted butter and lemon, and it makes a memorable centerpiece for a holiday table or a special dinner at home.
A carefully managed fishery
Golden king crab is one of the most closely watched fisheries in Alaska. Since 2015, scientists have ridden along on the first trip of each season to survey and document the stock, and that live data sets the catch limits each year, protecting the population for seasons to come. The crab pots are built to protect the fishery too, with mesh sized so juveniles and females can escape easily. A portion of the annual catch is also set aside for western Alaska communities, keeping the people closest to these waters invested in their future.
Flash frozen to hold its quality
Golden king crab is held live aboard the boat until it reaches shore. Once landed, it's cooked, cleaned, sectioned, and frozen right away, which creates a protective glaze that seals in the wild-caught flavor all the way to your door. Keep it frozen until you're ready to thaw and cook, and never thaw and refreeze.
OUR CRAB SOURCE
Our crab is wild caught in Alaska's cold northern waters, from the Bering Sea to the remote Aleutian Islands, in some of the most tightly managed fisheries in the world.
Our bairdi comes from the Bering Sea, caught in the deep winter months when the meat fills out and quality peaks. Our golden king crab comes from the steep underwater slopes of the Aleutian Trench, harvested deeper than any other crab fishery in Alaska by just a handful of boats rigged to work those waters.
Because crab loses quality fast once it's out of the water, it's held live aboard the boat until it reaches shore, then cooked, cleaned, sectioned, and flash frozen right away. Freezing seals in the sweet flavor and firm texture at their peak and creates a protective glaze that carries it all the way to your door. It's the same principle we follow with our salmon: handle it fast, handle it cold, and let the quality speak for itself.
SHIPPING INFORMATION
STANDARD SHIPPING:
Your order will ship via UPS the Monday, Tuesday or Wednesday after you place your order. Your fish will arrive Tuesday - Thursday depending on your location. The orders are shipped from our hub in Milwaukee with dry ice for transit. Don’t worry, ALL fish are from Alaska! We do quality control and reduce your shipping cost by shipping from Milwaukee.
EXPEDITED SHIPPING:
If you pick expedited shipping during checkout, your order will be shipped within one business day with overnight delivery. With the exception of our shelf stable products, we are not able to ship on Fridays.
PICK-UP:
You will receive an email when your order is ready with instructions on how to coordinate your pick-up date, time, and place.
FROZEN GUARANTEE
Frozen shipments are shipped with ample dry ice to sustain the shipment duration. Frozen products need to be put in the refrigerator for immediate consumption or in the freezer for future use shortly after delivery. The dry ice is sublimating during the shipping process so your shipment may arrive with no ice left in the box, but it is good and safe to consume as long as it remains frozen.
If your shipment arrives partially thawed on the edges, it is still good and safe to consume. If the frozen products arrive completely thawed out or damaged in any other way, please take pictures and/or videos with as many visual details as possible and contact us for a possible refund or reship.
Alaska Fresh Seafood is not responsible for thawed packages/orders that were delivered on time per email notifications to customer, but left unattended on not collected by the customer in time.
Recommended recipe
Wild Alaska Crab Preparation
Our Wild Alaska crab legs.claws and clusters are pre-cooked and flash frozen to preserve their wild-caught taste. Simply thaw, rinse, and serve chilled or reheated.
Step 1: Thaw
Place crab on a rimmed tray, cover with plastic wrap, and thaw in the refrigerator 8–12 hours (or overnight). Use as soon as thawed, or keep refrigerated for a day or two.
Step 2: Prepare
Rinse thawed crab under cold water. Serve cold, or reheat gently to avoid overcooking (the crab is already cooked). Grilling, steaming, and roasting all work well.
Grill: Brush crab with olive oil and cook on a medium-high grill 1–2 minutes per side, until the meat is warm.
Steam: Bring a large pot filled 1/3 with water to a boil. Place crab in a steamer basket over the water, cover, and heat gently a few minutes, until fragrant.
Roast: Preheat oven to 350°F. Place crab in a shallow pan with 1/8 inch water, cover with foil, and bake 3–4 minutes until just heated.
Step 3: Enjoy
Use kitchen shears to cut open the smooth underside of the shell, then crack it open with your fingers. Pull out the meat, dip in melted butter, and enjoy!
Herbed Ricotta Gnocchi with Wild Alaska Crab & Salmon Roe
Ingredients
Serves: 2-4
- 1 lemon plus juice of ½ lemon
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 4 stems Italian parsley leaves
- 1 large clove garlic
- Salt
- 1 ¼ cup ricotta cheese, thoroughly drained
- 7 tablespoons AP flour, sifted
- 1 large egg
- 1/3 cup Parmesan, grated
- 6 tablespoon extra virgin olive oil, plus more if needed
- 1 tablespoon oregano, coarsely chopped
- 1 tablespoon tarragon, coarsely chopped
- 1 tablespoon chives, coarsely chopped
- 1/4 cup unsalted butter
- Wild Alaska crab meat (picked from 2 crab sections), about I cup
- 4 overflowing tablespoons wild Alaska salmon roe
Step 1: Lemon
Peel lemon with a vegetable peeler; julienne the peel. Cover peel with cold water by 1 inch in a small pot, bring to a boil, drain. Repeat twice more (softens peel, removes bitterness). Juice the lemon into a bowl, strain, add salt and sugar. Stir in the peel and let macerate at room temperature.
Step 2: Prep and stock
Finely chop parsley and garlic together until well combined; refrigerate covered. Bring 6 qt water to a boil in a soup pot, salt generously, then lower to a simmer.
Step 3: Gnocchi
Blend ricotta, flour, egg, 2 Tbsp olive oil, ½ tsp salt, half the Parmesan, oregano, tarragon and chives until smooth. Load one-third of the batter into a piping bag (large straight tip, or a resealable bag with a ½-inch corner cut). Over the simmering water, pipe and cut into 1-inch lengths. Poach until firm, about 3 minutes, then lift out with a slotted spoon onto a platter and drizzle with olive oil. Repeat with remaining batter. Reserve 6 Tbsp cooking water.
Step 4 Assemble
Melt butter in a large sauté pan over medium heat. Add the reserved gnocchi water, then gently add the gnocchi. Stir in crab, remaining lemon juice and remaining Parmesan; heat through, stirring gently, 3 to 5 minutes. Spoon into bowls and garnish each with salmon roe, the parsley-garlic blend and preserved lemon. Serve immediately.
Singapore Chili Golden King Crab
Shared by Chef Hans Korompis
Singapore Chili Sauce
Ingredients
- 4 cups tomato Ketchup
- 2 2/3 cups Sugar
- 2 TBSP Salt
- 4 ¼ TBSP Taucheo (Fermented Bean Paste)
- 4 TBSP Oil
- 13 cups Water, Seafood stock or Vegetable Stock
- 6 cups Shallots
- 2 ½ cups Garlic Cloves
- 30 Red Chilies
- 2 cups Candle Nuts
- 3 cups Galangal
- 5 cups Lime Juice
- 2 cups Belacan (Shrimp Paste)
- 12 stalks Lemongrass
Directions
- Add galangal, shallots, garlic, stalk lemongrass, candle nuts, red chilis, 3 cups of lime juice into a food processor and blend into a paste.
- Cook paste in Dutch oven or Rondo pan with oil, caramelizing well but not to the point of burning.
- Deglaze pan with remaining 2 cups of lime juice, scrap bottom of pan.
- Add salt, sugar, fermented bean paste, and ketchup.
- Bring heat down to simmer, add water/stock
- Reduce by ¼, taste, season more if needed
ASK YOUR FISHMONGER
How big are the portion sizes?
Our Bairdi crab comes in generous 8oz clusters, each with four legs and a claw on a section of body. One cluster makes a satisfying starter, and two to three per person is a hearty main.
Our golden king crab is sold by [weight/leg count per order, to confirm]. The legs are long and meaty.
Wait, my crab is already cooked?
It is, and that's on purpose.
Crab is cooked right after it's landed, while it's at its freshest, then flash frozen to lock that in. Cooking it fresh dockside protects the sweet flavor and firm texture far better than shipping it live or raw and hoping it holds up on the journey. By the time it reaches you, the hard part is done.
All you're doing at home is thaw and warm it through, whether you steam it, bake it, or drop it in simmering water for a few minutes. Overcooking is the only real risk, since it's already cooked once, so gentle and quick is the way to go.
Think of it less like raw fish you have to prepare and more like the crab's already met you halfway.
Who do I support when I buy your crab?
More people than you might expect.
Our crab comes from Alaska's cold northern waters, from the Bering Sea to the remote Aleutian Islands, among the most tightly managed fisheries in the world. Buying wild Alaskan crab means backing the crews who brave some genuinely rough seas to bring it in, the small number of boats licensed to fish these waters, and a management system built to keep the crab population healthy for the long haul.
When will I get my order?
Your crab will be shipped the Monday or Tuesday after your order is placed. You will receive your fish 1-2 days after shipping. We ship out of our hub in Milwaukee. Don’t worry, all of your fish is from Alaska! Adra’s originally from WI.
We relocated back here and started our company. And shipping from MKE versus Alaska saves you $$ on shipping as the customer! If you’ve purchased a 'preorder' product then the delivery date is in the product description.
THE CATCH CLUB
Our way of saying thanks.
When you join, every time you shop, you’ll earn points to redeem for exclusive Catch Club rewards!
Earn bonus points on your birthday and for referring you friends.
Simply click on the Catch Club button to JOIN or SIGN IN.
Meet your Fishmongers
With 17+ years living in Cordova, Alaska, owners Adra and Juro built relationships directly with local fishermen and ran seafood processing operations, giving us the inside perspective most seafood companies simply don't have.
We hand-pick each fish from trusted boats, then partner with elite processor Copper River Seafoods (where Juro worked for 13 years) to ensure every fillet is perfectly cut, flash-frozen within hours, and vacuum-sealed to lock in peak freshness for up to two years.
While there's a myth that "never frozen" is best, the truth is unless you live on the Alaska coast, our flash-frozen fillets will taste fresher than anything that's been shipped fresh for days. We guarantee that our proven boat-to-box process delivers the quality consistency you deserve, with the personal expertise you can trust.
