Dividing and Cooking Norwegian Red King Crab

Dividing and Cooking Norwegian Red King Crab

Norwegian red king crab is one of the greatest seafood delicacies you could ever serve. You can buy it raw or cooked, fresh or frozen.

  1. Divide up

    Divide up

    We can divide off a cluster on every red king crab. Clusters are made up of the shoulder section, three legs and one claw.

  2. Separation

    Separation

    The legs of the red king crab are cut away from the shoulder section using a sharp kitchen knife.

  3. Divide red king crab legs

    Divide red king crab legs

    The red king crab leg is divided within the joint so that the thigh section is whole and as large as possible.

  4. Remove cartilage bones

    Remove cartilage bones

    Use tongs or tweezers to pull out the two cartilage bones inside the muscle. There is one on either side.The cartilage bone inside the muscle can alternatively be removed once the meat has been removed from the shell.

  5. Loosen the muscle

    Loosen the muscle

    Insert a sharp-pointed knife between the shell and the muscle, and loosen the muscle from the bone.

  6. Remove the muscle

    Remove the muscle

    Shake the shell slightly and carefully pull out the muscle.

  7. Alternative method for dividing

    Alternative method for dividing

    You can also take out the muscle by cutting open the shell on two sides using sharp kitchen scissors.

  8. Remove the muscle

    Remove the muscle

    The muscles here are whole in one part of the shell. The cartilage bone is removed as explained previously. This is ideal for gratinating.

  9. Divide the shoulder section

    Divide the shoulder section

    Each shoulder section is divided into three using a sharp knife. The meat can be loosened using a small knife and taken out of the shell.

  10. Boiling of raw red king crab claws and legs

    Boiling of raw red king crab claws and legs

    Boil water with 2 tsp of salt adder per litre of water. Add spices and/or herbs to taste. You can also boil red king crab in a court bouillon.