Premium Russian Snow Crab Legs

Snow crab legs crack open into long, dense strands rather than shreds. The shells come in bright orange-red, a reliable sign the crab was cooked before it was frozen.

Steam them just long enough to heat through, serve with drawn butter, or fold the meat into ginger-scallion rice. Keep the shells for stock — they carry a lot of the sweetness.

• Hand-selected deep-sea snow crab with thick, meaty legs
• Bright orange-red shells over snow-white, tender meat
• Cooked and frozen to hold the natural sweetness
• Firm, bouncy meat — steam, stir-fry or congee