Frozen Cooked Split King Crab Claws

Crab claw sections, split open along the shell so the meat lifts out in one piece. The shell is a deep orange-red with black-tipped pincers and short spines along the ridges; the meat inside is a thick column of opaque white.

Already cooked, so it only needs warming — a brief steam, a minute under the grill with butter, or served cold as it is. The claw tips are spiky; handle them with a cloth.

• Split claw sections, shell on
• Deep orange-red shell, black-tipped pincers, thick white meat
• Pre-cooked — warm through or serve cold
• Shell edges are spiky — handle with care

Keep frozen at -18°C or below. Thaw in the refrigerator and reheat thoroughly before eating.