Premium Crab Leg Sections



As we love to do, we start with a luxury protein and then seek to make it even more delicious (see our Cap of Ribeye). In this case, we started with incredible golden Alaskan King Crab fished in the Bering Sea in the height of its season, and we trimmed it down to the juiciest, most delectable part: the merus section of the crab leg. For the uninitiated, this is the section we all care about (and perhaps fight over) the most – it is the largest, uppermost section of the leg. Why do we do this? Simple – we want to ensure that each bite of this enhances the overall experience and matches the unparalleled experience of our beef. So, from our table to yours, enjoy.

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Our Favorite Steak Oscar Recipe 

Our expert chef created this expectional Steak Oscar recipe exclusivly for Mishima Reserve. 

Recipes You'll Love

Sustainably Packaged

We have two important objectives in preparing your order for shipment. First and foremost, that your meat arrives in perfect condition. Second, that the packaging be as environmentally friendly as possible. We seal each steak in its own airtight wrapper and use dry ice to ensure everything stays frozen or near-frozen in transit. The insulating liner is water-soluble and can literally be washed down the drain or composted, and the outer shipping carton is fully recyclable, post-consumer cardboard.

How will it Arrive - image