FAQ
Our expert answers your questions
Why is the Kamchatka king crab considered the most prestigious?
Several reasons make it an absolute benchmark in the world of shellfish. First, its size: the Kamchatka king crab can reach almost 2 metres across, which gives it especially meaty claws. Then its flesh: white, firm and delicately briny, it stands apart from the stringier flesh of other crabs. Finally, its origin: the icy waters of the Bering Sea lend it a freshness and a flavour all its own.
How do you prepare crab claws at home?
The claws are ready to enjoy, with no further preparation. Take them out of the refrigerator 5 minutes before serving.
What goes well with crab claws?
Simplicity remains the finest choice for preserving the delicacy of the flesh. A lemony homemade mayonnaise, a herbed melted butter, a light citrus vinaigrette: these classic accompaniments bring out the flavour without masking it. An avocado salad adds a complementary texture, fresh and creamy.
Which drink pairs well with crab claws?
A brut champagne, ideally a blanc de blancs, accompanies the finesse of crab flesh particularly well. A dry, mineral white wine, such as Chablis or Sancerre, brings the minerality that extends the briny notes. For a more aromatic option, a Riesling or a Sauvignon offers a freshness in keeping with the delicacy of the product.
Finding the claws that are right for you
Our signature, the Kamchatka Crab, offers the claws of the Kamchatka king crab, the most prestigious of crabs. The white, firm flesh, with its mild, faintly briny flavour, is enjoyed ready to serve, with no further cooking. Ideal as a refined starter, in an elegant verrine, or as a main course served with a lemony homemade mayonnaise.
How to serve crab claws
It all depends on the tasting moment. For a refined starter, allow 2 to 3 claws per guest, served with a lemony mayonnaise and a few salad leaves. For a main course, count on 4 to 5 claws per person with a more substantial accompaniment (rice, steamed vegetables, avocado salad). Serve the claws chilled, just out of the refrigerator, to preserve the finesse of the flesh.
The king crab, the pinnacle of shellfish
The Kamchatka king crab takes its name from the Kamchatka Peninsula, at the far east of Russia, where it was long fished in the icy waters of the Bering Sea. Reaching almost 2 metres across and several kilograms in weight, it is one of the largest crustaceans in the world. Its claws, especially meaty, are the most prized part, with their white, firm flesh.
This signature taste makes it a product of prestige, gracing the finest tables of Russian, Scandinavian and Asian haute cuisine. Its mild, faintly briny flavour lends itself to simple accompaniments that do not mask the finesse of the product. Caviar House selects these claws for their freshness and their careful preparation, in keeping with the exacting standards we bring to all our seafood.