Snow Crab Legs

The quality of Alaskan crab is the result of a careful balance between nature, science, and regulation. The crabs we work with all begin life as free-floating larvae before settling on the seafloor where they molt repeatedly to grow.

Dungeness Crab

• Size: ~1.5–2.5 lbs
• Habitat: Soft-bottom coastal areas, 20–200 ft depth
• Season: Late fall through spring
• Taste: Sweet, flaky, clean flavor

Dungeness is caught in pot fisheries just outside Juneau. Only mature males of legal size are harvested, females are released to protect breeding stock. Once offloaded, crabs are boiled live in saltwater, flash frozen, and glazed for shipment. Dungeness is prized for its sweet, tender, and flaky meat especially in the legs and body. Here are a few recommended ways to enjoy it:

• Serve simply with melted butter and lemon for a traditional experience
• Toss chilled crab meat onto a fresh salad with citrus, avocado, and herbs
• Fold into crab cakes, risotto, or a seafood pasta for something richer
  
  

You can steam or reheat it gently from frozen, or thaw overnight in the fridge for cold dishes. Avoid boiling or overcooking, as the meat is already perfectly cooked during processing.

Snow Crab (Opilio)

• Size: ~1–2 lbs
• Habitat: Deep waters (300–600 ft), Bering Sea
• Season: January–April
• Taste: Delicate, slightly briny, stringy meat
  
  

Snow Crabs thrive in the cold, deep waters of the Bering Sea and Gulf of Alaska, typically at depths of 300–600 feet. They’re harvested using large-scale pot fisheries operating under some of the strictest quotas in the world to ensure sustainable population levels. While most Snow Crab is landed in Western Alaska, a select portion reaches our docks in Juneau via long-haul tenders. These tenders maintain freezing temperatures throughout the journey to preserve quality. Once received, the crabs are boiled, flash frozen, and glazed to ensure they arrive at your door just as sweet and flavorful as when they left the water.

Snow Crab is instantly recognizable by its long, slender legs and delicate, sweet meat that pulls away in soft, satisfying ribbons and is a favorite for family meals, special occasions, or indulgent seafood nights. Here are some serving ideas:

• Crack and serve with clarified butter, lemon wedges, and a side of crusty bread
• Add to pasta or creamy risotto for a touch of ocean richness
• Mix into a crab salad or seafood dip for a chilled appetizer
• Steam and serve alongside potatoes and corn for a classic seafood boil experience

To reheat, steam from frozen or gently thaw in the fridge and warm in a covered pan. Avoid re-boiling, as the meat is already perfectly cooked during the initial processing and can dry out if overdone.