The royal crab is identified by its large prickly shells and huge legs: the entire crab can span up to 5 feet wide. As expected, they are appreciated for the meat contained in their legs, which is very sweet. Gurung explains that, like most fishmongers, The Lobster Place gets its royal Alaskan crab, where the waters govern.

How to prepare: when you search for tuna steak, you will most likely find precooked and frozen legs, so keep in mind that when you buy precooked foods, all you have to do is defrost and reheat them; avoid overcooking, or the meat will be hard. Your fishmonger can sell them previously divided, which facilitates the harvest of meat. You can steam them, boil them or broil them. They are excellent with melted butter or a remoulade-style sauce.

Starting from the main body of the crab, cut the legs. Then, cut the legs into sections in the joints, insert the scissors into the shell and remove the meat. Although removing crab meat can be cumbersome, there are very convenient tools for this in Japan. One way to further simplify the crabs cut is to remove the meat from the legs with a spoon and fork crab utensil, a tool designed specifically for this purpose. It is also convenient to have a peeler and a crab cookie on hand to break the shell.

From the king crab of Taraba-gain to the horsehair crab Kegan, a variety of crabs is served in Japan, but a variety, highly valued as an excellent culinary ingredient that is available in the winter, stands out in particular Because of its popularity. This crab, sought after as a winter delicacy, is the snow crab Swanigan (or simply “Swanigan” in Japanese). To conserve this marine resource, the collection of the snow crab Swanigan is only allowed for a limited time during the winter. Therefore, to experience this delicacy in all its freshness and exquisiteness, it is recommended that you try it during the winter.

The royal crab is identified by its large prickly shells and huge legs: the entire crab can span up to 5 feet wide. As expected, they are appreciated for the meat contained in their legs, which is very sweet. Gurung explains that, like most fishmongers, The Lobster Place gets its royal Alaskan crab, where the waters govern. How to prepare: when you search for king crab legs, you will most likely find precooked and frozen legs, so keep in mind that when you buy precooked foods, all you have to do is defrost and reheat them; avoid overcooking, or the meat will be hard. Your fishmonger can sell them previously divided, which facilitates the harvest of meat. You can steam them, boil them or broil them.