Alaskan King Crab have a sweet and succulent flavour with moist, firm and rich meat. The claw and leg meat is somewhat firmer than the body meat. King Crab is always pre-cooked and can be served either hot or cold.
This tasty shellfish is affordable, sustainable, and easy to cook. Sweet and rich in flavor, they cook in minutes and there are many delicious sauces to accompany your dish from white wine-based to tomato and chilli based. Enjoy with warm fresh crusty bread!
Scallops have sweet, rich meat that is medium to firm in texture. Scallops on the half shell can be steamed with asian flavours or grilled with butter or a lemon and herb crumb. Off shell scallops are best briefly grilled, fried or BBQ’d. Sear on a high heat to create a golden crust without overcooking. Remove scallops from the heat while still quite rare to allow the residual heat to finish cooking them, as overcooked scallops become rubbery and lack flavour. Very fresh scallops can be eaten raw as sashimi.