One of the We Supply Yachts favourites is the Red King Crab Merus of Petrossian. Petrossian has selected the fleshiest, largest, most flavourful piece of crab meat, also known as ‘Merus’. This is the biggest knuckle, which is the part of the crab leg that’s closest to the body. It’s an extraordinary product with a spectacular flavour that’s unlike anything else you’ve ever tried. Purists like to enjoy it on its own to savour its true flavour. It can also be served in a salad or in any type of warm or cold recipe that you can conjure up with your imagination.
Kamchatka Red King Crab
The Red King Crab or also called Kamchatka crab or Alaskan king crab, is a species of king crab native to the far northern Pacific Ocean, including the Bering Sea and Gulf of Alaska, but also introduced to the Barents Sea.
Red king crab is the largest of the 4 king crab species (Red King Crab, Blue King Crab, Brown or Golden King Crab, and Scarlet King Crab), 3 of which are available. It is actually burgundy in color while alive, but turns bright red after cooking.
Red king crab can be very large, reaching a carapace width of 28 centimeters and a leg span of 1.8 meters. Males are larger than females and have an average harvest weight of 4 to 9 pounds. They live from 10 to 20+ years. Spawning usually begins in January and continues through June.
The meat in the red king crab’s legs, claws and tail has an exquisite sweet and savory taste, and is perfect for stir-frying, baking and grilling, served with garlic butter or flavored with herbs and spices. Many, though, prefer to eat the crab au naturel—boiled or steamed, with a light salad and a lemon wedge.
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