"It's the best seafood meat you'll ever taste." Fisherman have often said that about the King Crab, specifically the sweet and tender chunks of meat you'll find in the legs of this giant. Measuring up to 6 feet and sometimes weighing between 4-10 pounds, the King Crab is easily discernible by its spidery legs and spiny shell.

The king crab is found in the Northern Pacific, specifically Alaska and Japan, and come in three colors: red, blue, and golden. The red king crab is the most prevalent (and, some would argue, the best tasting). This red variety is what we will be featuring for Thanksgiving. King crab meat is versatile, and can be baked, broiled, grilled, sautéed, and steamed. Here's a simple way to steam king crab legs: throw legs in a covered pot with an inch or so of water. Bring to a boil and steam just until heated through. Serve with lemon and butter, and the snow white flesh with red tips is simply perfect.

For more questions on king crab, and for ideas on how to serve it, I invite you to the seafood department of your local Balducci's. I think you'll find that you and your guests will appreciate the delicious change of fare for Thanksgiving dinner!