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King Crab Cracking Station

per guest · minimum 30

Whole Norwegian king crab legs cracked to order over ice, with peeled merus for guests who would rather not work for it.

AED 265incl. 5% VAT

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Unit: Per guest, minimum 30
Crab: 190 g per guest, net (150 g clusters + 40 g merus)
Species: Paralithodes camtschaticus
Team: One chef and one host, two hours

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 leg cluster

Paralithodes camtschaticus

150 g net per guest

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

Red king crab merus

Paralithodes camtschaticus

40 g net per guest

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

Warm butters

3 kinds

Drawn butter: Clarified, with lemon
Garlic and parsley: Kept warm in copper
Yuzu kosho: Citrus and chilli

Also in the box

Ice display with whole legs shown on the bar
Crackers, picks, finger bowls, linen and burners for the butters
Chef and host in uniform for two hours

Serving

Legs are cracked to order; merus is served ready to eat
We arrive 90 minutes before service

Keeping it

On site: Held at 0–4 °C on ice
Power: One socket for the butter burners
Space: About 2.5 m of counter

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 the raw bar comes to you

Oyster & Caviar BarAED 295

per guest

Bluefin Sashimi BarAED 245

per guest

The Grand Raw BarAED 695

per guest

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.