King crab meat, Alaska Wild

King crab (Paralithodes camtschaticus) is one of the largest edible crabs and lives in the cold waters of the northern Pacific. What is eaten is above all the meat of the legs and shoulders: white with a scarlet edge, long-fibred, firm and slightly sweet. It needs no elaborate sauce — lemon is enough.

The meat in the jar is already cooked; the product is ready to eat. It goes into salads, pasta, a crab cocktail or onto a cold platter where the crab is the main thing.

Best served cold, with lemon and mayonnaise or aioli. In hot dishes it goes in at the very end and is only warmed through: the meat is already cooked, and long cooking makes it tough.