Let’s face it: the holiday season gives you permission for all-out, unapologetic, gastronomic indulgence. That state of deep, insatiable yearning for comfort and guiltless decadence seems to light right up as if in tandem with all those pretty lights on trees.
Our tablescapes catch some of that sparkle, too, laden with luscious platters of food that fill our homes with irresistible aromas and beg for seconds and thirds, and even leftovers the very next morning. Creamy gratins, hot and cheesy casseroles, all that is crispy and crunchy and potato-y, and all that which moltens and melts.
But do you want to know what will be the most decadent dish of all at the Kallenberg table this holiday season? A tangle of Alaskan Red King Crab legs, simply steamed and served with a side of melted butter. This Alaskan delicacy is made for the holiday table with its larger than life presence. Its intensely buttery flavor. Its incredibly juicy flake.
Real, Alaskan Red King Crab is our current member special, and I am thrilled that you have an opportunity to partake in this feast from your own kitchens because this centerpiece-worthy species is perhaps one of the most extravagant harvests we’ve ever been able to offer. It’s one of the most sought after crab species available, due to its colossal size and exquisite texture and flavor.
Outside of Alaska, you’d typically only encounter this epicurean pleasure at “white tablecloth” establishments. You know, those vaunted restaurants where the finest of the finest foods is served as a bite-sized morsel, a tiny taste of heaven on a comically large plate. Which is why I cannot urge you enough to consider splurging on Alaskan Red King Crab through WAC. Having this species in your next box sets you up to have a 5-star experience in your own home.
But it’s even better than what you’d get at a 5-star restaurant, because with your order you’d be able to serve an entire platter of Red King Crab to share with your most worthy dinner date(s). Sure, you could flake Red King Crab into a risotto or layer it into a seafood eggs Benedict as a special meal, but I personally find it impossible to not want to devour the riches of Red King Crab straight out of the shell. This is particularly hard to resist as the Red King Crab legs are pre-cooked and split down the middle, inviting you to simply enjoy. This, for me, outshines any fine dining experience.
In case you missed it, this past Monday I had the joy of eating Alaskan Red King Crab for a little preview that the WAC team shared live on our Instagram page. It was such a fun way to break bread together as a virtual event! You can watch the highlights here, and please follow us for more of these fun events on Instagram, Facebook, and even our exclusive What’s Cooking Tonight Facebook group.
No matter how decadent or humble your holiday is this year, I hope your tables are messy, crowded, joyful and filled mostly with love.
Live Wild!
Monica
Pictured above: A decadent platter of incredibly juicy, intensely buttery, centerpiece-worthy Alaskan Red King Crab.
