King crab legs and langoustines: how to serve them
October 27, 2026 – Fiskskaldjur
Both of these shellfish arrive cooked, so the only work is opening them and choosing the right accompaniments.
King crab legs
- Cooked with seawater and salt and frozen on the boat (Paralithodes camtschaticus, from Norway); we defrost them during transport so they are ready to enjoy on delivery day.
- Cut open along the inside of the leg with kitchen scissors or a sharp knife.
- Enjoy natural with bread and butter, aioli or mayonnaise, and a squeeze of lemon.
- Storage: in the fridge at 0–2 °C, up to three days.
Cooked langoustines
- Sold by weight in medium and XL sizes, cooked in our own kitchen in Gothenburg.
- Serve cold. Crack the shell, pull out the tail meat and dip in aioli or hovmästarsås.
- Add to a seafood platter, see how to plan one.
Good to know
- Step-by-step opening instructions: how to open and eat lobster, crab and langoustines.
- Serve with white bread, crisp salad and a dry white wine or sparkling wine.
Allergens: crustaceans.
