I · Platters

King Crab Table

for 4

A kilo and a half of Norwegian red king crab in its two best forms: peeled merus to eat with your fingers, and whole scored clusters to crack at the table.

AED 1,550incl. 5% VAT

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Serves: 4 as a main course
Net crab weight: 1.4 kg (400 g merus + 1 kg clusters), deglazed
Species: Paralithodes camtschaticus
Origin: Barents Sea, Norway

What arrives, in detail

Weights are what we pack, before ice and garnish. Grades are the supplier’s own grading scale, and the species is named for every line.

Red king crab merus

Paralithodes camtschaticus

400 g net

Cut: Merus — the fourth and thickest leg segment, the longest unbroken muscle in the animal
Grade: Cut from 3L–5L sections (900 g to 1,200 g+ per section, Russian gram scale)
Origin: Barents Sea, Norway; catch certificate and trace record per lot
Processing: Brine-cooked and frozen at sea, then thawed under temperature control in our kitchen
Weight basis: Net deglazed weight — glaze is never counted, per EU 1169/2011 Annex IX §5
Presentation: Shell off, meat whole, ready to eat cold

Red king crab leg cluster

Paralithodes camtschaticus

1,000 g net

Cut: Shoulder with legs and claw attached, shell on
Grade: From live-graded crab of 2.2–3.2 kg (Norwegian whole-crab grading)
Origin: Barents Sea, Norway
Processing: Cooked and frozen whole; scored along the shell so guests can open it by hand
Weight basis: Net deglazed weight, shell on
Yield: Roughly half the cluster weight is meat

Three butters

3 × 60 g

Warm drawn butter: Clarified, with lemon
Garlic and parsley: Served warm in a copper pot
Yuzu kosho butter: Citrus and chilli, served cold

Also in the box

Insulated delivery box with crushed ice or gel packs, sized for the order
Serving tray, presentation ice and seaweed garnish
Lemon, mignonette and the sauces listed for the item
Printed card with the origin of every component and the serving order
Crab crackers and picks, finger bowls and linen
Burners to keep the butters warm

Serving

Everything is already cooked and is served cold, with the butters warm
Clusters are scored along the shell, so they open by hand
Allow 350 g of crab per guest as a main course

Keeping it

Temperature: Keep at 0–4 °C on the ice supplied, out of direct sun
Window: Serve within 2 hours of delivery; raw shellfish is not kept overnight
Never: Do not refreeze any thawed component

Allergens: crustaceans (crab), milk (butter, crème fraîche).

Consumer advisory. Eating raw or undercooked seafood may increase your risk of foodborne illness, especially for pregnant women, young children, older people and anyone with weakened immunity. Please tell us about allergies: shellfish, fish, egg, gluten, sesame and dairy.

قد يزيد تناول المأكولات البحرية النيئة أو غير المطهية جيداً من خطر الإصابة بالأمراض المنقولة بالغذاء، خاصةً للحوامل والأطفال وكبار السن وذوي المناعة الضعيفة. يرجى إبلاغنا بأي حساسية غذائية.

The rest of delivered on ice, ready in ten minutes

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Images are AI-generated illustrations of the service. Presentation varies with the day's catch. All prices in AED including 5% VAT. Logistics quoted separately.