Common Frozen Cooked King Crab Whole Round

The experience of eating a prickly monster like Centolla or Chilean king crab is more than just enjoying its tender meat. Its presence at the table is a show in itself: intense orange, knobby, spiky carapaces and threatening claws and legs may deter more diners, but once you get over the hard exterior and try the unusually soft meat, you'll be hooked for a lifetime. So how do you cook centella asiatica at home? It may seem daunting, but it's actually quite simple. Before we get to the master recipe, let's learn a little more about this sea creature.

Lithodes santolla, also known as the southern king crab, king crab or centolla, is a species of king crab found in southern South America, including the Falkland Islands/Malvinas. On the Pacific side, it is found in Chile, from Valdivia about 40° S to Cape Horn 60° S. On the Atlantic side, it is found near Argentina. [2] It lives in benthic zones at 0-depth for 700 m (0–2,300 ft). In Chile, it lives mainly at depths of 150 m (490 ft), but is found at depths of 600 m (2,000 ft) south of 40° S. It is a large crab that can reach 19 cm (7.5 in) in carapace length.