I bought this package of king crab - flavored alaskan pollock does this mean it's imitation crab? Also any ideas of what I can make with it can it be used in dips or something???|||You got it, good old imitation Crab... I chop it up.... add mayo, a dash of salt pepper, dill and chopped red onions, tomatoes and cucumber and have instant cab salad... good on crackers and or sandwiches.|||Yeah, it's imitation crab. It's very good stuff though. I chop some up with a salad. You can also make crab salad, with some mayonnaise. I also just buy some to keep in the fridge and grab a chunk whenever I feel like it, I love the stuff.|||I chop it and put it in a green salad.
It does taste somewhat like crab.
Saturday, November 19, 2011
How long do I steam King Crab legs?
I am going to cook about ten King Crab legs how long do you steam them and what do you put in the water if anything. Then what kind of butter taste the best for the dip|||10 minutes, then drain|||If you are steaming you only steam for 2 minutes. Make sure the crab is complety covered in steam for two whole minutes. ..................The butter you would dip is drawn butter. This is made by melting down real butter and skimming off the top layer of fat then just using the yellow part that is left.|||just long enough to heat it...they usually are already precooked. about 5 to 10 min at most. i would go for dry heat; less soggy and enhances flavor. yes, you read me right...throw them on the gril for about 7 min on med preheated grill. they will crack easier and taste better.
next forget the king crab and go for the dungenous crab (sp?)
next forget the king crab and go for the dungenous crab (sp?)
How do I cook the stinking rose King Crab??
My father went to that restaurant in San Francisco and now he bought like five king crabs and want to do then.. and no, I can麓t go to the US and buy their recipe book, I麓m from Brazil..
thanks a lot!|||do it the chinese style..man best crab dish in history!!!!!
look it up in the web...|||If you enjoy shellfish, you're going to love this Thai recipe for crab made with a rich-tasting red tomato-chili sauce. The flavorful sauce marries well with the tender crab meat. Either frozen or fresh crab (in the shell) can be used - King Crab or Snow Crab are both delicious; however, King Crab will give you the most meat, and is easier to eat. This dish is so good, it will leave you craving more - even after you've eaten your fill! Makes a superb party dish!
INGREDIENTS:
* 2 lbs/1 kg Snow Crab or King Crab, (or enough for your group or party) - fresh or frozen (if frozen, allow to thaw)
* If Frying the Crab: 1 1/2 to 2 cups canola or other good-quality oil for frying at high temperatures
* If Steaming the Crab: You will need a steamer / If Baking the Crab: You will need tin foil
* 4 cloves garlic, minced
* 1 fresh red chilli, minced
* 1 thumb-size piece galangal (or ginger), sliced into matchstick-like pieces
* 2 tsp. to 2 Tbsp. Thai chilli sauce, depending on how spicy you want it
* 1/4 cup ketchup or tomato sauce
* 1 Tbsp. soy sauce (or tamari)
* 3 Tbsp. fish sauce
* 1 1/2 cups chicken broth
* 1 Tbsp. arrowroot powder or cornstarch powder, dissolved in 4 Tbsp. water
* 1 egg
* 3 spring/green onions, sliced (for garnish)
* 2 shallots, minced, OR 1/2 cooking onion, chopped
* 3-4 Tbsp. white cooking wine
PREPARATION:
If you plan to fry the crab: you will need a wok or very large frying pan for this recipe. If you prefer to steam or bake the crab (this will save you calories and fat): you will need either a steamer or tin foil.
1. To fry the crab: Place 2 cups oil in wok over medium-high heat. 1. Oil is ready for frying when bubbles begin to rise from the bottom of the pan.
2. Test the oil by dipping one end of a crab leg into the pan. The oil should sizzle and easily bubble around the crab (if nothing happens, the oil is still not hot enough).
3. Using tongs, fry the crab until the shells turn bright red (1 minute or less). Fry the crab in batches of 4-5 legs, turning them over in the oil with tongs. Be careful to stand back in case the oil splatters.
4. Place fried crab on tea towels on the counter next to the stove, or on paper towels. When all the crab is fried, pour used oil into a measuring cup or other heat-resistant glass container (a tin can works well too). Allow oil to cool before discarding. Return the wok to the stove and use it to make the sauce.
To steam the crab: Place crab in a steamer (you may have to break it into smaller pieces) and steam for 7 to 9 minutes. Be careful not to over-steam, or the crab will turn rubbery and no longer tender. While crab is steaming, make the sauce (below).
To Bake the Crab: Simply wrap in tin foil and bake at 350 degrees for 7 to 9 minutes. Do not over-bake, or crab will turn rubbery. While crab is cooking, make the sauce (below).
5. To make the sauce: Add 2 Tbsp. fresh oil to the wok, plus the shallots or onion, garlic, red chilli, and galangal or ginger. Fry 2 minutes over medium to high heat, adding white wine to the pan when it becomes dry.
6. Add chicken broth, chilli sauce, ketchup (or tomato sauce), soy sauce, and fish sauce. Stir well over medium-high.
7. Now add the cooked crab. Using 2 large wooden spoons, spatulas, or "shovels", gently turn the crab in the sauce as you cook (about 2 more minutes).
8. Break the egg into a cup and combine it with the arrowroot or cornstarch powder dissolved in water. Stir with a fork, making sure yolk is broken.
9. Add the egg mixture to the wok. Stir well to combine (the egg mixture will thicken the sauce). Turn down the heat to low, but continue to stir and mix the chilli crab.
10. Do a taste test for salt and spice, adding more fish sauce if not salty enough (if too salty for your taste, add a squeeze of fresh lime juice). If too spicy for your taste, add a little more tomato sauce (or tomato juice).
11. To serve: use tongs to lift the crab out of the wok and onto a serving platter or large serving bowl. Pour the sauce over the crab, and sprinkle with green onion. Serve with plenty of Thai jasmine-scented rice and serviettes (you must use your hands to eat this dish, and it can get messy).
More Serving Tips: Provide a nut-cracker if you have one, as the shells can sometimes be difficult to crack. Also, satay sticks are very useful for pushing the crab meat out of the shell. Serve this dish with a cold lager, or chilled glass of white or rose wine. Enjoy!! :)
thanks a lot!|||do it the chinese style..man best crab dish in history!!!!!
look it up in the web...|||If you enjoy shellfish, you're going to love this Thai recipe for crab made with a rich-tasting red tomato-chili sauce. The flavorful sauce marries well with the tender crab meat. Either frozen or fresh crab (in the shell) can be used - King Crab or Snow Crab are both delicious; however, King Crab will give you the most meat, and is easier to eat. This dish is so good, it will leave you craving more - even after you've eaten your fill! Makes a superb party dish!
INGREDIENTS:
* 2 lbs/1 kg Snow Crab or King Crab, (or enough for your group or party) - fresh or frozen (if frozen, allow to thaw)
* If Frying the Crab: 1 1/2 to 2 cups canola or other good-quality oil for frying at high temperatures
* If Steaming the Crab: You will need a steamer / If Baking the Crab: You will need tin foil
* 4 cloves garlic, minced
* 1 fresh red chilli, minced
* 1 thumb-size piece galangal (or ginger), sliced into matchstick-like pieces
* 2 tsp. to 2 Tbsp. Thai chilli sauce, depending on how spicy you want it
* 1/4 cup ketchup or tomato sauce
* 1 Tbsp. soy sauce (or tamari)
* 3 Tbsp. fish sauce
* 1 1/2 cups chicken broth
* 1 Tbsp. arrowroot powder or cornstarch powder, dissolved in 4 Tbsp. water
* 1 egg
* 3 spring/green onions, sliced (for garnish)
* 2 shallots, minced, OR 1/2 cooking onion, chopped
* 3-4 Tbsp. white cooking wine
PREPARATION:
If you plan to fry the crab: you will need a wok or very large frying pan for this recipe. If you prefer to steam or bake the crab (this will save you calories and fat): you will need either a steamer or tin foil.
1. To fry the crab: Place 2 cups oil in wok over medium-high heat. 1. Oil is ready for frying when bubbles begin to rise from the bottom of the pan.
2. Test the oil by dipping one end of a crab leg into the pan. The oil should sizzle and easily bubble around the crab (if nothing happens, the oil is still not hot enough).
3. Using tongs, fry the crab until the shells turn bright red (1 minute or less). Fry the crab in batches of 4-5 legs, turning them over in the oil with tongs. Be careful to stand back in case the oil splatters.
4. Place fried crab on tea towels on the counter next to the stove, or on paper towels. When all the crab is fried, pour used oil into a measuring cup or other heat-resistant glass container (a tin can works well too). Allow oil to cool before discarding. Return the wok to the stove and use it to make the sauce.
To steam the crab: Place crab in a steamer (you may have to break it into smaller pieces) and steam for 7 to 9 minutes. Be careful not to over-steam, or the crab will turn rubbery and no longer tender. While crab is steaming, make the sauce (below).
To Bake the Crab: Simply wrap in tin foil and bake at 350 degrees for 7 to 9 minutes. Do not over-bake, or crab will turn rubbery. While crab is cooking, make the sauce (below).
5. To make the sauce: Add 2 Tbsp. fresh oil to the wok, plus the shallots or onion, garlic, red chilli, and galangal or ginger. Fry 2 minutes over medium to high heat, adding white wine to the pan when it becomes dry.
6. Add chicken broth, chilli sauce, ketchup (or tomato sauce), soy sauce, and fish sauce. Stir well over medium-high.
7. Now add the cooked crab. Using 2 large wooden spoons, spatulas, or "shovels", gently turn the crab in the sauce as you cook (about 2 more minutes).
8. Break the egg into a cup and combine it with the arrowroot or cornstarch powder dissolved in water. Stir with a fork, making sure yolk is broken.
9. Add the egg mixture to the wok. Stir well to combine (the egg mixture will thicken the sauce). Turn down the heat to low, but continue to stir and mix the chilli crab.
10. Do a taste test for salt and spice, adding more fish sauce if not salty enough (if too salty for your taste, add a squeeze of fresh lime juice). If too spicy for your taste, add a little more tomato sauce (or tomato juice).
11. To serve: use tongs to lift the crab out of the wok and onto a serving platter or large serving bowl. Pour the sauce over the crab, and sprinkle with green onion. Serve with plenty of Thai jasmine-scented rice and serviettes (you must use your hands to eat this dish, and it can get messy).
More Serving Tips: Provide a nut-cracker if you have one, as the shells can sometimes be difficult to crack. Also, satay sticks are very useful for pushing the crab meat out of the shell. Serve this dish with a cold lager, or chilled glass of white or rose wine. Enjoy!! :)
How do you tell how long the King Crab has been in the fridge/frozen?
Hi, I just got a King Crab present for thanksgiving.
It's frozen and there is no expire date on the box. So how do you tell if the King crab is good to eat? or how long it has been frozen?
This crab is like HARD ROCK frozen, so I'm assuming it's been frozen very well.
I smelled it and it smells just a little bit of sea/fishy.|||When a new King Crab is crowned to take his place.
It's frozen and there is no expire date on the box. So how do you tell if the King crab is good to eat? or how long it has been frozen?
This crab is like HARD ROCK frozen, so I'm assuming it's been frozen very well.
I smelled it and it smells just a little bit of sea/fishy.|||When a new King Crab is crowned to take his place.
How to steam King Crab Legs?
I went to Ralph's yesterday and grabbed King Crab Legs from the frozen aisle. I put them in the freezer last night took them out this morning and placed it in the refrigerator to defrost. I'm planning on cooking it tonight for my boyfriend.
I need to know, how would I cook/steam them. How long and how to add taste? Do I first dip them in butter and then steam them so the butter can melt into the meat? And can I had black pepper or something?
Help soon. Please and Thank You.|||Easy, Easy!
Bring at stock pot of water to a rolling boil...drop in legs (note thawed or frozen works) for no more than 5 minutes. No longer!
While this is happening half a stick of butter one for you and one for him in separate dishes and add 1/2 to 1 tsp. of minced garlic and a good squeeze of lemon
.
Place in microwave for a minute or so till the butter is melted
After the 5 mins. of boiling drain crab and serve with hot butter!!!! OMG yum. I promise it is that easy I do it all the time!
I say serve with a Caesar salad (you can buy the kits) and maybe some simple linguinei pasta with alfredo (in the jar) sauce sprinkled with chopped parsley (you can find it in the produce section fresh). It looks pretty, it's easy to make and tastes like heaven good luck on your date!!!!!|||If they're already cooked and frozen (they would be pink if already cooked) then you really just have to warm them up. I would boil a pot of water and put a strainer on top of the pot. Put the crab in the strainer and let them steam for 5-6 minutes - until warm.
Remove from heat, crack them open at the table and dip the meat in the melted butter.|||http://whatscookingamerica.net/Q-A/KingC鈥?/a>
http://www.expertvillage.com/video/63581鈥?/a>
http://wiki.answers.com/Q/Steam_king_cra鈥?/a>
http://www.ehow.com/video_2336012_steam-鈥?/a>
You can add butter if you want but it won't help the taste.. that's for after eating them
HOPE THIS HELPS YOU OUT :)|||I steam them from frozen for 12 minutes. So if they're thawing, it might take a few minutes less. I usually make a lemon garlic butter for dipping. It's just a stick of butter, a couple spoonfuls of minced garlic and the juice of a lemon or two.|||Nope don't need to do anything. Let the crab do it's thaang. Lol.
Just steam it.
Well eat it with some butter or spicy sauce.|||just steam it have butter on the side
I need to know, how would I cook/steam them. How long and how to add taste? Do I first dip them in butter and then steam them so the butter can melt into the meat? And can I had black pepper or something?
Help soon. Please and Thank You.|||Easy, Easy!
Bring at stock pot of water to a rolling boil...drop in legs (note thawed or frozen works) for no more than 5 minutes. No longer!
While this is happening half a stick of butter one for you and one for him in separate dishes and add 1/2 to 1 tsp. of minced garlic and a good squeeze of lemon
.
Place in microwave for a minute or so till the butter is melted
After the 5 mins. of boiling drain crab and serve with hot butter!!!! OMG yum. I promise it is that easy I do it all the time!
I say serve with a Caesar salad (you can buy the kits) and maybe some simple linguinei pasta with alfredo (in the jar) sauce sprinkled with chopped parsley (you can find it in the produce section fresh). It looks pretty, it's easy to make and tastes like heaven good luck on your date!!!!!|||If they're already cooked and frozen (they would be pink if already cooked) then you really just have to warm them up. I would boil a pot of water and put a strainer on top of the pot. Put the crab in the strainer and let them steam for 5-6 minutes - until warm.
Remove from heat, crack them open at the table and dip the meat in the melted butter.|||http://whatscookingamerica.net/Q-A/KingC鈥?/a>
http://www.expertvillage.com/video/63581鈥?/a>
http://wiki.answers.com/Q/Steam_king_cra鈥?/a>
http://www.ehow.com/video_2336012_steam-鈥?/a>
You can add butter if you want but it won't help the taste.. that's for after eating them
HOPE THIS HELPS YOU OUT :)|||I steam them from frozen for 12 minutes. So if they're thawing, it might take a few minutes less. I usually make a lemon garlic butter for dipping. It's just a stick of butter, a couple spoonfuls of minced garlic and the juice of a lemon or two.|||Nope don't need to do anything. Let the crab do it's thaang. Lol.
Just steam it.
Well eat it with some butter or spicy sauce.|||just steam it have butter on the side
How do YOU cook Alaskan King Crab?
I just love the King Crab legs. Cooked a few different ways (good every time) but I'd like to hear some unique ways to cook it. Any recipe's would be cool. thanks already! Let's see who's sounds the best, so I can try it. |||Steamed Crabs in Beer Broth (Cua Hap Bia) Recipe
Serves/Makes: 4
Ingredients:
* 2 crabs, about 1 pound each
* 1 cup beer
* 1/2 teaspoon salt
* 1/2 teaspoon ground white pepper
* 1 teaspoon sugar
Garnishing:
* 1 red chili, julienned
* 1 tablespoon coriander (cilantro)
* 1 tablespoon spring onion (scallion), julienned
How to cook:
* Clean crabs. Pull top shells of crabs and remove feathery lungs. Rinse.
* Pull off triangular-shaped shell on the underside and rinse crab again.
* Twist off claws and crack. Cut crabs in half.
* Marinate crabs with salt, pepper and sugar in a heatproof (flameproof) bowl for 30 minutes.
* Pour in three quarters of the beer then steam covered for 15 minutes.
* Pour in remaining beer, cover and leave for a few more minutes.
* Remove from heat and garnish with chili, coriander, and spring onion.
Vietnamese cuisine|||KING CRAB FETTUCCINE
* 6-8 oz. Alaska King crab meat
* 1 clove garlic, minced
* 1/2 cup butter or margarine
* 3/4 cup heavy cream
* 1/2 cup grated Parmesan cheese
* 1/2 tsp. pepper
* 12 oz. fettuccine noodles, cooked and drained
* Salt
* 1 tbsp. chopped parsley
Drain and slice crab. Saut茅 garlic in butter. Blend in crab, cream, cheese and pepper; cook and stir until thoroughly heated. Add to hot fettuccine; toss lightly. Salt to taste. Garnish with parsley. Makes about 6 servings.|||I get mine shipped in from Alaska, frozen. When I want them I put them in a steamer basket over boiling water, with a lid, for about 12 minutes. Perfect.
For my dipping butter, I melt at least a stick of butter, juice of a lemon or two, with minced garlic and let that go to town while the crab legs steam. Best EVER.|||I use a bamboo steamer. I find a pan and put a few inches of water in it. Then I place the steamer on top. The crab legs always come out perfect!|||I wrap the legs up in wet paper towels and zap them for 2 - 2a half minutes.
Crack and dip in melted butter or margarine.|||Get a huge stockpot and half fill it with water and when it boils salt it down and drop the legs in for about six minutes or until they turn pink. yum!!|||i eat em raw
Serves/Makes: 4
Ingredients:
* 2 crabs, about 1 pound each
* 1 cup beer
* 1/2 teaspoon salt
* 1/2 teaspoon ground white pepper
* 1 teaspoon sugar
Garnishing:
* 1 red chili, julienned
* 1 tablespoon coriander (cilantro)
* 1 tablespoon spring onion (scallion), julienned
How to cook:
* Clean crabs. Pull top shells of crabs and remove feathery lungs. Rinse.
* Pull off triangular-shaped shell on the underside and rinse crab again.
* Twist off claws and crack. Cut crabs in half.
* Marinate crabs with salt, pepper and sugar in a heatproof (flameproof) bowl for 30 minutes.
* Pour in three quarters of the beer then steam covered for 15 minutes.
* Pour in remaining beer, cover and leave for a few more minutes.
* Remove from heat and garnish with chili, coriander, and spring onion.
Vietnamese cuisine|||KING CRAB FETTUCCINE
* 6-8 oz. Alaska King crab meat
* 1 clove garlic, minced
* 1/2 cup butter or margarine
* 3/4 cup heavy cream
* 1/2 cup grated Parmesan cheese
* 1/2 tsp. pepper
* 12 oz. fettuccine noodles, cooked and drained
* Salt
* 1 tbsp. chopped parsley
Drain and slice crab. Saut茅 garlic in butter. Blend in crab, cream, cheese and pepper; cook and stir until thoroughly heated. Add to hot fettuccine; toss lightly. Salt to taste. Garnish with parsley. Makes about 6 servings.|||I get mine shipped in from Alaska, frozen. When I want them I put them in a steamer basket over boiling water, with a lid, for about 12 minutes. Perfect.
For my dipping butter, I melt at least a stick of butter, juice of a lemon or two, with minced garlic and let that go to town while the crab legs steam. Best EVER.|||I use a bamboo steamer. I find a pan and put a few inches of water in it. Then I place the steamer on top. The crab legs always come out perfect!|||I wrap the legs up in wet paper towels and zap them for 2 - 2a half minutes.
Crack and dip in melted butter or margarine.|||Get a huge stockpot and half fill it with water and when it boils salt it down and drop the legs in for about six minutes or until they turn pink. yum!!|||i eat em raw
Where can I buy LIVE King Crab online?
Does anyone know where i can buy whole live king crab from the Washington state area, or Portland online?
Note: Not cooked or simply legs.|||You can't. How are they gonna ship it? You can barely ship live animals like puppies or hippos- not something thats gotta stay in the water....You must be high or something!|||these are from alaska where i live but they are awesome here! its always super fresh
Note: Not cooked or simply legs.|||You can't. How are they gonna ship it? You can barely ship live animals like puppies or hippos- not something thats gotta stay in the water....You must be high or something!|||these are from alaska where i live but they are awesome here! its always super fresh
Can I BBQ King Crab Legs?
If I wanted to BBQ king crab legs, how do I keep the natural flavor %26amp; the juice in without overcooking it? Are there any sauce (BBQ/LIME JUICE/BUTTER)that I can use to brush on the shell while cooking?|||Absolutely! We put ours (still frozen) in foil packets. Throw in 5 - 7 ice cubes, sprinkle shells with a couple tablespoons of "Old Bay Seasoning" and juice from a fresh squeezed lemon. They are already cooked, so you're basically just heating them through. It should take 25 - 30 minutes. Serve with melted butter...but they're so yummy that you hardly need it!|||Considering that it doesn't take long to cook crab legs, I'd be very cautious about how I did this. I've never tried it, but what makes sense to me is to cook them over indirect heat. Either turn one side of a gas grill off and use that, or else rake the coals over to one side of the grill and cook the crab on the other side.
You might try placing them in a packet of aluminum foil, pouring a lot of melted butter with a little crab boil mixed in over them, and sealing them tightly, too. That would help to keep the moisture in. You probably ought to check them for doneness often, too -- it doesn't take long to go from delicious to rubber with crab legs.
If you try this, please let me know how it works out.|||GRILLED CRAB LEGS WITH PROVENCAL
BUTTER
1/4 (1/2 stick) c. butter
1/4 c. olive oil
2 cloves garlic, minced
1/2 tsp. thyme
1/2 tsp. rosemary
1 1/2 to 2 lbs. Alaska King crab legs; thawed if necessary
Thickly sliced zucchini, red, bell pepper and eggplant
Melt butter with olive oil in a small saucepan over medium heat, then stir in garlic, thyme and rosemary. Remove from heat. Place crab legs shell side down on a well oiled, clean grill over a medium hot fire. Grill about 4 minutes brushing with butter, until crab is heated through thoroughly. Place veggies on grill, brush with butter and cook, turning occasionally, until cooked through. Remaining Provencal butter may be used as dipping sauce. 4 servings.|||"B.B.Q. KING CRAB LEGS"
2 lb. frozen cooked King crab legs, thawed %26amp; shelled
1/4 c. butter, melted
1 tbsp. mustard
1/4 lemon juice
1/4 c. dry wine
1/4 c. snipped parsley
Combine dry wine, butter, lemon juice, parsley, mustard and 1/4 teaspoon salt. Brush the mixture on crab meat. Place crab meat on grill about 3 to 4 inches from medium coals, brush the crab meat with the butter mixture and turn occasionally until heated through, 5 to 10 minutes. Makes 6 servings.|||Dunno but they sure sound tasty!|||Sure you can, but you have to take all the meat out of the shell first. Then brush the with butter and lemon (or oil %26amp; lemon, or oil, lemon and butter) and put on the grill. Remember, king crab is pre-cooked, so only for a few minutes. Have everything else ready, because they are done in a flash.
You might try placing them in a packet of aluminum foil, pouring a lot of melted butter with a little crab boil mixed in over them, and sealing them tightly, too. That would help to keep the moisture in. You probably ought to check them for doneness often, too -- it doesn't take long to go from delicious to rubber with crab legs.
If you try this, please let me know how it works out.|||GRILLED CRAB LEGS WITH PROVENCAL
BUTTER
1/4 (1/2 stick) c. butter
1/4 c. olive oil
2 cloves garlic, minced
1/2 tsp. thyme
1/2 tsp. rosemary
1 1/2 to 2 lbs. Alaska King crab legs; thawed if necessary
Thickly sliced zucchini, red, bell pepper and eggplant
Melt butter with olive oil in a small saucepan over medium heat, then stir in garlic, thyme and rosemary. Remove from heat. Place crab legs shell side down on a well oiled, clean grill over a medium hot fire. Grill about 4 minutes brushing with butter, until crab is heated through thoroughly. Place veggies on grill, brush with butter and cook, turning occasionally, until cooked through. Remaining Provencal butter may be used as dipping sauce. 4 servings.|||"B.B.Q. KING CRAB LEGS"
2 lb. frozen cooked King crab legs, thawed %26amp; shelled
1/4 c. butter, melted
1 tbsp. mustard
1/4 lemon juice
1/4 c. dry wine
1/4 c. snipped parsley
Combine dry wine, butter, lemon juice, parsley, mustard and 1/4 teaspoon salt. Brush the mixture on crab meat. Place crab meat on grill about 3 to 4 inches from medium coals, brush the crab meat with the butter mixture and turn occasionally until heated through, 5 to 10 minutes. Makes 6 servings.|||Dunno but they sure sound tasty!|||Sure you can, but you have to take all the meat out of the shell first. Then brush the with butter and lemon (or oil %26amp; lemon, or oil, lemon and butter) and put on the grill. Remember, king crab is pre-cooked, so only for a few minutes. Have everything else ready, because they are done in a flash.
Can anyone tell me where i can buy live King crab, In Minnesota, near Minneapolis would be nice?
Hi, Looking to buy a live King Crab, to surprise the wife, is there any place in Minnesota, hopefully near Minneapolis.|||You should call Coastal Seafood in Seward.
http://www.coastalseafoods.com/
I also think the fish counter at the Uptown Whole Foods is great.
I feel confident that both of these places would do a special order for you if it is not something they carry regularly. I usually just buy fish or scallops, so I don't remember crab selection.|||Rainbow Foods! They sell that in Coon Rapids.
I live in Minnesota, I'm not sure, but I also think that Red Lobster has some you might can buy.|||Doesn't Costco or Sam's Club usually have some?|||nope|||then check im minneapolis at a sushi store or somethin|||Check out Coastal Seafood. They have the most and best seafood offering in town.|||i would call the places you can buy fish and aquariums but i would think not they are hard to get alive i have never seen one alive. but good luck. it would be neat gift.
http://www.coastalseafoods.com/
I also think the fish counter at the Uptown Whole Foods is great.
I feel confident that both of these places would do a special order for you if it is not something they carry regularly. I usually just buy fish or scallops, so I don't remember crab selection.|||Rainbow Foods! They sell that in Coon Rapids.
I live in Minnesota, I'm not sure, but I also think that Red Lobster has some you might can buy.|||Doesn't Costco or Sam's Club usually have some?|||nope|||then check im minneapolis at a sushi store or somethin|||Check out Coastal Seafood. They have the most and best seafood offering in town.|||i would call the places you can buy fish and aquariums but i would think not they are hard to get alive i have never seen one alive. but good luck. it would be neat gift.
Where can i find king crab information?
Im doing a project and i need to find information about alaskan king crab.All in need to find is the length/height/weight of king crab at birth.Socialization when they are adults.Adaptations--physical and behavior.Food web, and Features of habitats.where can i find those information?|||What an interesting project.
Crabs aren't my specialty but surf the internet and see what you find. Always cross check your sources to see if your information is correct. Your local library can also be a great help.|||The best website you can use is Wikipedia there you can find all what you need
Crabs aren't my specialty but surf the internet and see what you find. Always cross check your sources to see if your information is correct. Your local library can also be a great help.|||The best website you can use is Wikipedia there you can find all what you need
When is the King Crab week in Vancouver this year (2010)?
My friend told me it's usually in April or May but the actual week varies year from year. It's 10 days of fresh caught king crab feast that you can enjoy at various restaurants in Vancouver. Does anyone know when it is for this year? I am planning a trip to Vancouver for this.
Thanks.|||I'm sorry I don't have the answer but I am interested in finding out also.|||Already started. Will last until the end of March if you want the price to be cheap
Thanks.|||I'm sorry I don't have the answer but I am interested in finding out also.|||Already started. Will last until the end of March if you want the price to be cheap
Report Abuse
How do Alaskan Crab Fisherman only catch King Crab in King Crab season?
On Discovery Channel's Deadliest Catch; How do they keep from catching the wrong crab in the wrong season.
Why don't they catch appilio crab in King crab season etc,?|||The further north you go in the world, the more simple the eco systems. For example, in the tropics there are lots of different types of animals. In the northern latitudes, there are more of the same type of animals.
Crab fishermen in fact do capture some of the wrong species of crab and other bottom creatures. They just trash them.
Also, King Crab is the dominant species in the prime fishing grounds. The fishermen want to make a lot of money, so they get really good at using the right baits and traps to lure their prize prey.|||cuz they like jumping into the net and gettin eatin|||different crab in different seasons......... maybe they hibernate
who knows|||they catch many types of crab but fish in ares that are primarily king or whatever crab are in season...the different crabs live at different depths...which means different fishing grounds...some wonder and get cought but are just thrown back to the ocean|||You would be suprised what comes in as By catch, If its outa season back they go! Good question though!
And if you think thats bad you ever wonder what gets tangled up in a Tuna net! well lets just say its not all charlie tuna!
Why don't they catch appilio crab in King crab season etc,?|||The further north you go in the world, the more simple the eco systems. For example, in the tropics there are lots of different types of animals. In the northern latitudes, there are more of the same type of animals.
Crab fishermen in fact do capture some of the wrong species of crab and other bottom creatures. They just trash them.
Also, King Crab is the dominant species in the prime fishing grounds. The fishermen want to make a lot of money, so they get really good at using the right baits and traps to lure their prize prey.|||cuz they like jumping into the net and gettin eatin|||different crab in different seasons......... maybe they hibernate
who knows|||they catch many types of crab but fish in ares that are primarily king or whatever crab are in season...the different crabs live at different depths...which means different fishing grounds...some wonder and get cought but are just thrown back to the ocean|||You would be suprised what comes in as By catch, If its outa season back they go! Good question though!
And if you think thats bad you ever wonder what gets tangled up in a Tuna net! well lets just say its not all charlie tuna!
How much is king crab legs in Alaska?
I love seafood, especially Alaskan king crabs and salmon. I'm wondering if anyone knows how much per pound these cost if I live in Anchorage. Right now I pay about $20 a pound for the legs.|||Dasklavi, in Montreal where I go, I paid $15.00 a pound. If in Anchorage it would be a bit less than that. Please keep in mind, there has been transport increases all over the place. When I have a seafood night, just on oysters, crab, lobsters, etc etc, I will spend $200.00 and get a little small change. The same stuff before Christmas I was spending like $150.00 to $170.00.|||Hello, Try this web site if you want: http://www.great-alaska-seafood.com/kingcrab.htm|||its about the same price, depends on the quantity of it really.
How do reheat King Crab legs?
I bought just over 2 lbs. of King Crab legs. Two enormous long ones. What is the best way to reheat them?|||Not the easiest, but the best to maintain taste and texture is to steam them. Bring water to boil in a large pot and put a screen of some sort over it. Steam the crabs for a minute or two on each side!|||Personally we never reheat them. We eat cold with a bit of lemon salt/pepper. I prefer it that way!
Why are king crab legs so much more expensive than snow crab legs?
crab legs are like my favorite food. i always get snow crab legs. i have always wanted to try king crab legs but its like 20 to 25 dollars. why?|||king crab is an endangered species of crab. this makes it worth a pretty penny.
srsly. it's because it's endangered. im a chef and i've learned about this stuff:
http://www.hannaone.com/Recipe/endangere鈥?/a>|||B/c it is incredibly dangerous to harvest them. People die every year crabbing in the Bering Sea (watch a couple episodes of Deadliest Catch).
srsly. it's because it's endangered. im a chef and i've learned about this stuff:
http://www.hannaone.com/Recipe/endangere鈥?/a>|||B/c it is incredibly dangerous to harvest them. People die every year crabbing in the Bering Sea (watch a couple episodes of Deadliest Catch).
I am curious if anyone out here knows why Alaskan King Crab is always sold in the US precooked?
My best friend and I were shopping in the market and saw the King Crab Legs and wondered why they were always sold already cooked. I have tried to search for an answer online but nothing comes up, only ways to cook the already precooked legs. Thank you anyone who answers for your help in this curiosity question..|||It's kind of a no-brainer. The transportation time from Alaska or Aleutian Island waters to the rest of the world takes longer than seafood spoilage times. Even on ice, they would not keep long enough to reach the market, and the crabs are so bloody HUGE, there's no way to transport them alive like lobsters from Maine or Florida. I'm not sure the specifics of the limited crabbing season, but that could also have something to do with it as well. Lobster season is only 2 weeks long, and King Crab season is only 4 days!!! A crab caught in season in July will not keep fresh for market in November. Seafood and shellfish is one of the most common sources of food poisoning because of improper storage temperature. If it's a crabmeat salad with mayonnaise, you're taking double trouble risk. It could be tainted, and you won't know... Know way to tell until after you've eaten it. D'oh! ;-)
If you want fresh crab, I suggest you get some Dungeness or Florida stone crabs from a seafood market. Dungeness meat is the next best thing to Alaskan King. There are also some very good "fake" crabmeats sold in meat depts now too. They taste great for off-season substitutes.|||That is funny, because I buy them uncooked and frozen from two different large grocery chains in my US community. I have never seen them precooked.
If you want fresh crab, I suggest you get some Dungeness or Florida stone crabs from a seafood market. Dungeness meat is the next best thing to Alaskan King. There are also some very good "fake" crabmeats sold in meat depts now too. They taste great for off-season substitutes.|||That is funny, because I buy them uncooked and frozen from two different large grocery chains in my US community. I have never seen them precooked.
Can you raise King Crab in a salt water aquarium?
Has anyone tried to raise an Alaskan King Crab in an aquarium?|||There is a commerical stock facility in Hokkaido Japan where 5-8 pound females Red King Crabs with eggs are kept in large pens until their eggs hatch and then they are released. the eggs are hatched and kept until they reach a size where they just have no more room for them, but it keeps the population up. It's technically called King Crab Enhancement. I have no idea how big the pens are, but thousands of gallons seems logically for animal over 5 feed wide in numbers.
So the answer is no at home, but in scientific research facility with access to runninh cold sea water, yes..|||Sure, if you have a cold-water aquarium about the size of the Pacific Ocean.
The Alaska Sea Life Center in Seward, Alaska has some very large crabs in very large tanks.
Those tanks would not fit in the average house, though.|||I think they need really cold deep water. You'd have to have an igloo mansion to raise King Crabs as pets.|||You would need a huge tank...it would be really awesome if you could.|||yes in a 200 gallen tank
So the answer is no at home, but in scientific research facility with access to runninh cold sea water, yes..|||Sure, if you have a cold-water aquarium about the size of the Pacific Ocean.
The Alaska Sea Life Center in Seward, Alaska has some very large crabs in very large tanks.
Those tanks would not fit in the average house, though.|||I think they need really cold deep water. You'd have to have an igloo mansion to raise King Crabs as pets.|||You would need a huge tank...it would be really awesome if you could.|||yes in a 200 gallen tank
Is it safe for pregnant women to eat snow and/or king crab legs?
I know to avoid certain types of seafood b/c of mercury but I was curious about things such as shrimp, scallops, haddock, and/or king or snow crab legs? We're going to a seafood place and I want to be careful.|||All of the foods you mentioned will be fine assuming they're all cooked properly. Definitely stay away from the sushi though!|||Shellfish should be ok as long as they're cooked properly.
http://www.americanpregnancy.org/pregnan鈥?/a>
Tells you everything to avoid during pregnancy.|||You would be fine eating any of your listed items. Enjoy!!!|||As long as they are cooked, those are all fine.
http://www.americanpregnancy.org/pregnan鈥?/a>
Tells you everything to avoid during pregnancy.|||You would be fine eating any of your listed items. Enjoy!!!|||As long as they are cooked, those are all fine.
How long can you keep left over king crab after being boiled?
i cooked frozen alaskan king crab and i have probably about a pound and half left over. How do you store it?|||You cooked "frozen" king crab?
Wasn't the crab already cooked before it was frozen? You can't really freeze raw crab in the shell, can you?
Anywhoo...I'd eat it within a day or two. It gets fishy fast.
There's no way I'd eat it 5-6 days from now.|||well put it in a zip loc storage bag... then u can either put it in the fridge for use this week or you can now freeze it again for another use.|||Up to 3 days in the fridge and if you know you will not use them by then freeze.
In covered containers.
Wasn't the crab already cooked before it was frozen? You can't really freeze raw crab in the shell, can you?
Anywhoo...I'd eat it within a day or two. It gets fishy fast.
There's no way I'd eat it 5-6 days from now.|||well put it in a zip loc storage bag... then u can either put it in the fridge for use this week or you can now freeze it again for another use.|||Up to 3 days in the fridge and if you know you will not use them by then freeze.
In covered containers.
How long are the opilio and king crab seasons?
I was watching deadliest catch and was wondering how long do the king crab seasons and opilio seasons last because they seem to be taking home a lot of money for a short time|||Opilio season in Alaska opens in January and closes when the quota has been caught--about a month. The king crab season, beginning in October, varies with the population of crab found on survey, and is from a few days to a couple of months; quotas apply to individual boats.
Experienced cooks only! What would be a good sauce to go with an Alaskan King Crab?
...so ive decided to go with an alaskan king crab to serve for my bfs parents.. i just cant make up my mind on what kind of sauce to go with it. i dont just like plain melted butter. do you have recipes for any good lemon based sauces?|||Sauces are for other sea foods,not King Crab legs. The best is melted garlic butter and maybe lemon slices.Be sure to use real butter,and clarify the butter first.|||i would stick with the melted butter. and have some lemon wedges to squeeze into the butter.|||Believe it or not, alfredo sauce works REALLY, REALLY well with crab.|||Why mess with the best? Offer the melted butter, that is the most popular condiment with crab legs for a reason. You can offer wedges of lemon you want to garnish nicely.|||This is orginally for Salmon but since you wanted lemon: (it's from allrecipes.com)
INGREDIENTS
2 tablespoons butter
4 teaspoons all-purpose flour
3/4 cup milk
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
DIRECTIONS
Melt butter in a saucepan over medium heat. Stir in the flour to form a smooth paste. Gradually stir in milk; bring to a boil over medium heat, stirring constantly. Cook for 2 minutes or until thickened. Remove from heat, and stir in lemon juice, salt, and cayenne pepper.
But I seriously would stick with just the melted butter, however maybe you can just have both.|||I would use either a cream sauce or butter that has been infused with rosemary, you can add a little red pepper if you like spice. Garlic is nice, but if your trying to impress his parents go with something different. No doubt the Alaskan Kings will impress them, but try some exotic spices, if they are involved in the culinary world at all use a little saffron in the butter too, you can add lemon, its always nice with shellfish.|||You could do multiple sauces
Browned Butter and Garlic %26lt;my favorite%26gt;
Melted butter with lemon zest and parsley
Red Pepper Jelly mixed with orange juice, orange zest and a splash of soy sauce %26lt;reduce on medium heat untill the flavors mix together%26gt;
Cilantro-Lime
2 tablespoons water
2 tablespoons fish sauce
1/4 cup white wine vinegar or rice vinegar
2 tablespoons sugar (or to taste)
2 tablespoons chopped green onions
2 tablespoons chopped cilantro
1 tablespoon lime juice
1 teaspoon lime zest
1 teaspoon minced mint (optional) or lemon verbena (optional)
Rouille Sauce
1/3 cup bottled roasted red peppers
2 cloves minced garlic
2/3 cup low-fat mayonnaise
1 teaspoon lemon juice
陆 teaspoon organic cayenne pepper or red pepper flakes
Chipotle Sauce
I N G R E D I E N T S
3/4 cup mayonnaise
1 tablespoon fresh lime juice
1 tablespoon chopped roasted peppers packed in jar
2 teaspoons minced canned chipotle chilies
Creamy Dijon Sauce
1/4 cup 59 ml Sour cream
1/4 cup 59 ml Mayonnaise
2 teaspoons Dijon mustard
1 teaspoon Lemon juice
1/2 teaspoon Prepared horseradish
1/4 teaspoon Dry mustard
1/4 teaspoon Grated lemon peel
1/8 teaspoon Freshly-ground white pepper|||You may want to try a beurre blanc sauce which is a simple (?) yet elegant emulsified butter sauce.
Take 3 sticks of butter and cut them each into 6 equal pieces, rewrap them and place in the freezer for at least a half hour. You may not use all the butter but it will be ready to use should you need it when adjusting the sauce to taste.
Start with 1/3 cup of rice wine vinegar and two small shallots (not green onions) finely chopped. Place in a 1-1/2 to 2 quart sauce pan over med. high heat (#6 on my stove) until the liquid is reduced to about 1 tablespoon.
Reduce the heat to med. low (#2 on my stove) and stir in 1/4 cup heavy or whipping cream (do not use half and half).
Add the semi frozen butter one piece one at a time. Use a small wisk and wisk in the butter allowing one piece of butter to be almost completly melted before adding the next piece of butter. Adjust your heat lower if the butter is melting to quickly. The idea is to slowly melt the butter while wisking in a little air making the sauce thick, light and airy.
Once you have added 2 sticks of butter add a 1/2 teaspoon of tarragon and 1 tablespoon of lemon juice. Salt and pepper to taste. Be careful not to allow the sauce to get to hot or the butter will simply melt and fall out of emulsion.
At this point the sauce should be ready but first taste the sauce; is it too tangy? then add some more butter. Is it too bland? then add some more lemon juice.
Serve immediately over hot to warm seafood (avoid serving over cold seafood as this will cause the butter in the sauce to solidify). This sauce is also excellent over lump crabmeat that has been placed over filet of beef.|||Best sauce is a simple butter sauce...
Reduce by half 1 cup of white wine and 2 shallots (miced)
Whisk in cold cubes of butter (half a stick to a stick) until the sauce becomes thick, salt it and BAM.
INGREDIENTS
2 tablespoons butter
4 teaspoons all-purpose flour
3/4 cup milk
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
DIRECTIONS
Melt butter in a saucepan over medium heat. Stir in the flour to form a smooth paste. Gradually stir in milk; bring to a boil over medium heat, stirring constantly. Cook for 2 minutes or until thickened. Remove from heat, and stir in lemon juice, salt, and cayenne pepper.
But I seriously would stick with just the melted butter, however maybe you can just have both.|||I would use either a cream sauce or butter that has been infused with rosemary, you can add a little red pepper if you like spice. Garlic is nice, but if your trying to impress his parents go with something different. No doubt the Alaskan Kings will impress them, but try some exotic spices, if they are involved in the culinary world at all use a little saffron in the butter too, you can add lemon, its always nice with shellfish.|||You could do multiple sauces
Browned Butter and Garlic %26lt;my favorite%26gt;
Melted butter with lemon zest and parsley
Red Pepper Jelly mixed with orange juice, orange zest and a splash of soy sauce %26lt;reduce on medium heat untill the flavors mix together%26gt;
Cilantro-Lime
2 tablespoons water
2 tablespoons fish sauce
1/4 cup white wine vinegar or rice vinegar
2 tablespoons sugar (or to taste)
2 tablespoons chopped green onions
2 tablespoons chopped cilantro
1 tablespoon lime juice
1 teaspoon lime zest
1 teaspoon minced mint (optional) or lemon verbena (optional)
Rouille Sauce
1/3 cup bottled roasted red peppers
2 cloves minced garlic
2/3 cup low-fat mayonnaise
1 teaspoon lemon juice
陆 teaspoon organic cayenne pepper or red pepper flakes
Chipotle Sauce
I N G R E D I E N T S
3/4 cup mayonnaise
1 tablespoon fresh lime juice
1 tablespoon chopped roasted peppers packed in jar
2 teaspoons minced canned chipotle chilies
Creamy Dijon Sauce
1/4 cup 59 ml Sour cream
1/4 cup 59 ml Mayonnaise
2 teaspoons Dijon mustard
1 teaspoon Lemon juice
1/2 teaspoon Prepared horseradish
1/4 teaspoon Dry mustard
1/4 teaspoon Grated lemon peel
1/8 teaspoon Freshly-ground white pepper|||You may want to try a beurre blanc sauce which is a simple (?) yet elegant emulsified butter sauce.
Take 3 sticks of butter and cut them each into 6 equal pieces, rewrap them and place in the freezer for at least a half hour. You may not use all the butter but it will be ready to use should you need it when adjusting the sauce to taste.
Start with 1/3 cup of rice wine vinegar and two small shallots (not green onions) finely chopped. Place in a 1-1/2 to 2 quart sauce pan over med. high heat (#6 on my stove) until the liquid is reduced to about 1 tablespoon.
Reduce the heat to med. low (#2 on my stove) and stir in 1/4 cup heavy or whipping cream (do not use half and half).
Add the semi frozen butter one piece one at a time. Use a small wisk and wisk in the butter allowing one piece of butter to be almost completly melted before adding the next piece of butter. Adjust your heat lower if the butter is melting to quickly. The idea is to slowly melt the butter while wisking in a little air making the sauce thick, light and airy.
Once you have added 2 sticks of butter add a 1/2 teaspoon of tarragon and 1 tablespoon of lemon juice. Salt and pepper to taste. Be careful not to allow the sauce to get to hot or the butter will simply melt and fall out of emulsion.
At this point the sauce should be ready but first taste the sauce; is it too tangy? then add some more butter. Is it too bland? then add some more lemon juice.
Serve immediately over hot to warm seafood (avoid serving over cold seafood as this will cause the butter in the sauce to solidify). This sauce is also excellent over lump crabmeat that has been placed over filet of beef.|||Best sauce is a simple butter sauce...
Reduce by half 1 cup of white wine and 2 shallots (miced)
Whisk in cold cubes of butter (half a stick to a stick) until the sauce becomes thick, salt it and BAM.
Where is the cheapest place in Vancouver, Washington (or online) to buy king crab legs?
I love king crab legs but I can only afford to eat 1-2 pounds of it once every week. I currently buy them from Costco for 16.99-21.99(Shifts constantly) a pound. Where is the cheapest place online or in Vancouver, Washington to buy King Crab legs? Im looking for a steady 12-17$ per pound or even lower if possible|||Online?
Do you realize that the shipping( even at $12 per lb.) would make them more expensive then $20 a lb at Costco?
They have to overnight them( check the rates).
The shipping would be more then the crabs.
Better to stick with Costco in this case.
Do you realize that the shipping( even at $12 per lb.) would make them more expensive then $20 a lb at Costco?
They have to overnight them( check the rates).
The shipping would be more then the crabs.
Better to stick with Costco in this case.
How much King Crab should I get?
I want to have King Crab for Christmas dinner this year..It'll be the first year, we try something other than turkey or ham. It's just my husband and I. I'm also going to have some shrimp and scallops. But King Crab is going to be the main dish. How many pounds should I get for the two of us, to be filled?|||if it was for me, i'd say "lots!" cause i love alaskan king crab. but the seafood guy sounds like he knows what he's talking about. just be sure to get it as fresh as you can and remember it doesn't reheat very well. it loses a lot of the sweetness. so if you end up with too much, just keep eating anyway!|||When you order this just ask how much you need per serving and they will be able to tell you. That is what they do....they are there to help you and to sell more foods. You may also look at how to cook it and check a recipe and see how much is being served to figure how much you need.|||I was in the meat/seafood business for 15 years and the way they usually figure that is 1/2 lb of meat per person. You have to account for the shell which is almost half of the weight, so I would say around 2 lbs total for 2 people.
How much does a king crab fisherman earn?
How much does a King Crab fisherman earn, and how long does their journey last? was interested on the job I just want a little more details on it, I was looking at facts but they are too old, has anyone gone to do such thing?
Thanks for your answers!|||Oh my God dude, didn't you ever watch an episode of Deadliest Catch. It's only on the like every day on the Discovery Channel. They go by seasons - and it's not just "King Crab", there are others too. A "season" is like 3 weeks, and it all depends on how much they catch obviously. Usually though, the deckhands get like between 3 and 7 thousand dollars each. But, they can't do this all year, b/c they can only fish in certain seasons|||Anywhere from $0 to 5-6 digits.
All depends on the season, how well they do, how well YOU perform, etc.
There is no set salary, as it's based purely on the income of the ship.
Thanks for your answers!|||Oh my God dude, didn't you ever watch an episode of Deadliest Catch. It's only on the like every day on the Discovery Channel. They go by seasons - and it's not just "King Crab", there are others too. A "season" is like 3 weeks, and it all depends on how much they catch obviously. Usually though, the deckhands get like between 3 and 7 thousand dollars each. But, they can't do this all year, b/c they can only fish in certain seasons|||Anywhere from $0 to 5-6 digits.
All depends on the season, how well they do, how well YOU perform, etc.
There is no set salary, as it's based purely on the income of the ship.
How Do I Cook King Crab Legs?
On a whim, I bought these king crab legs, fully cooked, from a local grocery store seafood counter. I brought them home and froze them. Now I need to know how to go about unfreezing them and cooking them. Please help. It's gonna' be tonight's dinner (I hope).|||Both King Crab and Snow Crab legs come fully cooked. They're cooked at sea where they are caught and flash frozen aboard the fishing vessels to protect their flavors. Frozen cooked crab legs may be steamed or microwaved.
Place them frozen over boiling water and steam them covered tightly for 6 minutes. Or place the frozen crab legs in the microwave covered with a damp towel and heat on defrost for 5 minutes. Brush with melted butter, season to taste and serve with cocktail sauce.|||it only take 15 min for crab leg to cook|||use your microwave oven.|||get a pot big enough to fit them in boil water and a little salt .when your water has boiled for five min. add the legs when they turn redish color they are done put them on a paper towel to drian exs water.|||Boiled King Crab Legs
Garlic King Crab Legs
Joe's Crab Shack's Garlic King Crab Legs
Sauteed King Crab Legs with a Citrus Papaya Salsa
for these recipes go here: and they are my favorite ..so what time is dinner? LOL
Place them frozen over boiling water and steam them covered tightly for 6 minutes. Or place the frozen crab legs in the microwave covered with a damp towel and heat on defrost for 5 minutes. Brush with melted butter, season to taste and serve with cocktail sauce.|||it only take 15 min for crab leg to cook|||use your microwave oven.|||get a pot big enough to fit them in boil water and a little salt .when your water has boiled for five min. add the legs when they turn redish color they are done put them on a paper towel to drian exs water.|||Boiled King Crab Legs
Garlic King Crab Legs
Joe's Crab Shack's Garlic King Crab Legs
Sauteed King Crab Legs with a Citrus Papaya Salsa
for these recipes go here: and they are my favorite ..so what time is dinner? LOL
How To Kill a Massive King Crab?
I recently went to a local oriental market that sells live king crab, as i walked to the back of the store where the crabs were, i noticed the largest crab i've ever seen; that wasn't on t.v.
It is larger than any pot's we own, but thats not the issue, how do we more or less humanily kill it if i were to buy it to eat it?
Also, It is to large to drop in a pan of water, unless we bought a hot tub.|||I honestly don't see what use it would be to purchase such a thing for home use. A crab like that is usually saved for commercial kitchens.|||cut it into pieces until it fits|||saga say ugh|||throw them into the freezer for 15-20 minutes to lull them into thinking that they are in the deep sea and they may not feel as much pain as you murder them. acra4Usually, the claws are bound with string and this is a good thing as a large angry crab can easily sever your pinky. Turn the crab over so that its stomach is facing the ceiling or sky. Hold or restrain it with some kitchen tongs if you have them. Then take a nice sturdy knife and plunge it into the center of the underbelly and cut towards the face of the crab (look for the shift eyes…). You have effectively delivered the blow that “kills” the unfortunate being. However, it will continue to writhe and jerk for up to an hour later. Do this crab sepuko (Japanese term for knife based suicide) with conviction; quickly and cleanly. Wait a few seconds if you want to avoid the most active of spasms, then lift the flap clearly visible on the underbelly and rip off the top of the crab…the equivalent of your skull if you were a crab
http://www.marketmanila.com/archives/cle…|||you could buy a large metal tub from a gardening center, then build a fire and put this tub on it to boil. But the larger crabs are not as tender as the smaller ones, unless you are doing this for the WOW factor, you will be dissapointed in the meat.
It is larger than any pot's we own, but thats not the issue, how do we more or less humanily kill it if i were to buy it to eat it?
Also, It is to large to drop in a pan of water, unless we bought a hot tub.|||I honestly don't see what use it would be to purchase such a thing for home use. A crab like that is usually saved for commercial kitchens.|||cut it into pieces until it fits|||saga say ugh|||throw them into the freezer for 15-20 minutes to lull them into thinking that they are in the deep sea and they may not feel as much pain as you murder them. acra4Usually, the claws are bound with string and this is a good thing as a large angry crab can easily sever your pinky. Turn the crab over so that its stomach is facing the ceiling or sky. Hold or restrain it with some kitchen tongs if you have them. Then take a nice sturdy knife and plunge it into the center of the underbelly and cut towards the face of the crab (look for the shift eyes…). You have effectively delivered the blow that “kills” the unfortunate being. However, it will continue to writhe and jerk for up to an hour later. Do this crab sepuko (Japanese term for knife based suicide) with conviction; quickly and cleanly. Wait a few seconds if you want to avoid the most active of spasms, then lift the flap clearly visible on the underbelly and rip off the top of the crab…the equivalent of your skull if you were a crab
http://www.marketmanila.com/archives/cle…|||you could buy a large metal tub from a gardening center, then build a fire and put this tub on it to boil. But the larger crabs are not as tender as the smaller ones, unless you are doing this for the WOW factor, you will be dissapointed in the meat.
Im trying to get into the crabbing business in dutch harbor alaska. Mainly to fish Opies and king crab, but th?
Im trying to get into the crabbing business in dutch harbor alaska. Mainly to fish Opies and king crab, but this is certainly not negotiable. Much like the ships you see on deadliest catch. Any help is welcome. Thanks !|||Here's a fantastic article about crab fishing in Alaska. A lot of cool pics, too!
What restaurant in Houston serves all-you- can -eat king crab?
Holiday Inn Crown Plaza used to have all you can eat king crab on their Friday night buffet but they quit it. I'd like to find another place.|||It is a bit pricey, but Trulucks on Westheimer has all you can eat crab on certain days. I believe it is on Mondays. It comes with all you can eat of their sides and soups as well.|||You can call them to verify, but try "Fungs Seafood Kitchen" Off the Beltway and Bellaire Blvd.|||Try Kirin Restaurant
Fresh Alaska King Crab preparation suggestions?
My grocery store is offering fresh Alaska King Crab legs for sale this weekend. Ive never bought or prepared it but would love to try an easy recipe. The legs are fresh not frozen but already cooked, if that makes a difference. Also, how much would I buy to feed two people? The recipe can be an appetizer or entree or just something that brings out the natural flavor of the crab. I am excited to try the best recipe! Thanks!|||We just eat them simply. Usually 2 legs, depending upon size, are plenty per person.
Rig up a steamer (or have your store do it for you) and just steam them to warm them up. Then serve w/ melted butter, maybe a squeeze or two of lemon. We find kitchen shears do a better job of getting into the shells than "crackers" do...|||How lucky! King crab is so sweet %26amp; delicious, I would keep the recipes simple. The amount depends on how much crab you will eat (ask the fish guy, but usually about 2 KC legs a person). Also less if you have alot of other sides. But my 5 yr old will eat at least 3 legs by himself!
Here are some great websites:
http://www.welovefish.com/kingcrab.htm
http://www.fishex.com/recipes/crab/crab-鈥?/a>|||Keep it very simple to make the most of the crab. For a hot main dish dip it in melted real butter. For a cold appetizer, dip it in real mayonnaise. A sprinkle of fresh lemon juice is optional in either case.
Bert|||you steam crab... if you want to make something with the crab, shell the crab and use the crab meat in crab cakes|||don't waste the king legs on any recipe. eat them steamed with the lemon butter. get a nice steak. cook. fix bernaise sauce. top steak with crab. top it off with sauce.
Rig up a steamer (or have your store do it for you) and just steam them to warm them up. Then serve w/ melted butter, maybe a squeeze or two of lemon. We find kitchen shears do a better job of getting into the shells than "crackers" do...|||How lucky! King crab is so sweet %26amp; delicious, I would keep the recipes simple. The amount depends on how much crab you will eat (ask the fish guy, but usually about 2 KC legs a person). Also less if you have alot of other sides. But my 5 yr old will eat at least 3 legs by himself!
Here are some great websites:
http://www.welovefish.com/kingcrab.htm
http://www.fishex.com/recipes/crab/crab-鈥?/a>|||Keep it very simple to make the most of the crab. For a hot main dish dip it in melted real butter. For a cold appetizer, dip it in real mayonnaise. A sprinkle of fresh lemon juice is optional in either case.
Bert|||you steam crab... if you want to make something with the crab, shell the crab and use the crab meat in crab cakes|||don't waste the king legs on any recipe. eat them steamed with the lemon butter. get a nice steak. cook. fix bernaise sauce. top steak with crab. top it off with sauce.
How to cook salmon pinwheel with king crab stuffing?
How to cook salmon pinwheel with king crab stuffing?|||Ingredients
1 1/2 pounds salmon fillets - 1/2 to 3/4 inch thick fillets
1 tablespoon butter or margarine
onion - small
2 cloves garlic - minced
1 stalk celery - chopped fine
1/2 cup canned crab meat or imitation crab meat - small chunks or shredded pieces
1 cup cooked rice
1/4 cup light cream
1 tablespoon lemon juice
1/4 cup chopped red peppers
1/2 cup grated Parmesan
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Melt butter or margarine in a skillet over medium heat. Add the onion, garlic, and celery to the skillet and cook until tender.
Add the imitation crab, rice, cream, lemon juice, and red pepper. Stir until heated.
Add the Parmesan cheese, salt, and pepper. Heat only until the cheese has melted and then remove from the heat.
Lay salmon fillets out flat and cut a pocket into the side of each fillet.
Working on the thickest side, start about a quarter of an inch in from one edge, slice through the fillet horizontally and stop about a quarter of an inch from the opposite side so that a pocket is formed.
Scoop the stuffing into the pocket of each fillet.
Place the stuffed salmon fillets on a greased or oiled baking pan.
Place in an oven preheated to 350掳F and bake for approximately 30 minutes or until the internal temperature of the stuffing reaches 145掳F. Salmon should be flaky when done.
you can also use chopped shrimp, scallops, and lobster in place or mixed with the crab. My family enjoys lobster and crab stuffing. I hope this helps. Enjoy!|||Want a restaurant quality recipe for salmon and crab. Check out thecopycatrecipes.com. They have recipes in there from Red Lobster and many other restaurants. Surely you can find something there.
1 1/2 pounds salmon fillets - 1/2 to 3/4 inch thick fillets
1 tablespoon butter or margarine
onion - small
2 cloves garlic - minced
1 stalk celery - chopped fine
1/2 cup canned crab meat or imitation crab meat - small chunks or shredded pieces
1 cup cooked rice
1/4 cup light cream
1 tablespoon lemon juice
1/4 cup chopped red peppers
1/2 cup grated Parmesan
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Melt butter or margarine in a skillet over medium heat. Add the onion, garlic, and celery to the skillet and cook until tender.
Add the imitation crab, rice, cream, lemon juice, and red pepper. Stir until heated.
Add the Parmesan cheese, salt, and pepper. Heat only until the cheese has melted and then remove from the heat.
Lay salmon fillets out flat and cut a pocket into the side of each fillet.
Working on the thickest side, start about a quarter of an inch in from one edge, slice through the fillet horizontally and stop about a quarter of an inch from the opposite side so that a pocket is formed.
Scoop the stuffing into the pocket of each fillet.
Place the stuffed salmon fillets on a greased or oiled baking pan.
Place in an oven preheated to 350掳F and bake for approximately 30 minutes or until the internal temperature of the stuffing reaches 145掳F. Salmon should be flaky when done.
you can also use chopped shrimp, scallops, and lobster in place or mixed with the crab. My family enjoys lobster and crab stuffing. I hope this helps. Enjoy!|||Want a restaurant quality recipe for salmon and crab. Check out thecopycatrecipes.com. They have recipes in there from Red Lobster and many other restaurants. Surely you can find something there.
How to cook frozen king crab?
I just went out and bought 3 pounds of frozen king crab. Normally I buy them fresh and just eat them as is. They're very large legs and wouldnt really fit into a pot to steam...are there any other ways to cook frozen crab legs?|||If not thawed properly you risk serving grainy, dry overcooked or rubbery crab.
To defrost frozen crab legs, place them in the refrigerator for about 8 hours. If you place them on a rack in a watertight container, they can drain as they are defrosting.
Then chose the method you like most from those listed below.
To boil crab legs
Half fill a large saucepan with cold water and add a tablespoon of sea salt and seasoning if you wish.
Bring the water to the boil and then drop the crab legs in.
Reduce the heat slightly and allow the crab legs to simmer and heat up for 5 - 7 minutes.
Remove from the water and rinse the crab legs. Serve hot.
To bake crab legs
Preheat the oven to 350掳F (180掳C).
Crack the whole crab legs and place them on a baking tray.
Brush the crab legs with butter or oil, seasoning and lemon juice and bake in the oven for 8 - 9 minutes.
(I don't suggest microwaving because it's too easy to over cook)
To microwave crab legs
Wrap the crab legs in a damp paper towel and cook on high for 2 - 3 minutes.
Serve hot with butter, cocktail sauce or lemon wedges.|||First thaw them in a sink full of cold water. Once thawed, grill over medium coals about 5 - 6 minutes. Serve with plenty of homemade garlic butter %26amp; fresh rolls for dipping........Wonderful!!|||The best way to cook them is to let them thaw. Take about 4 or 5 at a time wrap them in wet paper towels and microwave them until warm. I am telling you that the crab has already been cooked so all you want to do is to heat it up. This is the best way you will find!|||Try this:
In a wok, put the crab legs, pour 7 up til it is covered with the liquid. Add garlic %26amp; ginger. Boil. Put chopped cilantro generously before serving with melted butter. Yuuuuum! This is good with mussels as well. Just make sure you do not overcook shellfish.|||dont boil them at all that only dilutes the flavor just stick those babies on a oven pan and stick them in the oven, set it to 350 and give it some time, when the meat becomes flaky and not gooey its ready to eat
added: i always cooked them frozen right out of the box but it takes a little longer|||You can either boil them or steam them. Steaming crabs, add enough water to pot to reach the bottom of the steaming rack, layer crabs on the rack and add a layer of crab seasoning, continue to layer crabs until all crabs are in the pot, or 3/4 full. Cook for 20-25 minutes, remove crabs from pot and serve. Boiling crabs, put enough water in the pot to submerge your crabs. Bring your water to a boil then add your seasoning, and your crabs, cook for 20-25 minutes, remove crabs from pot and serve.
To defrost frozen crab legs, place them in the refrigerator for about 8 hours. If you place them on a rack in a watertight container, they can drain as they are defrosting.
Then chose the method you like most from those listed below.
To boil crab legs
Half fill a large saucepan with cold water and add a tablespoon of sea salt and seasoning if you wish.
Bring the water to the boil and then drop the crab legs in.
Reduce the heat slightly and allow the crab legs to simmer and heat up for 5 - 7 minutes.
Remove from the water and rinse the crab legs. Serve hot.
To bake crab legs
Preheat the oven to 350掳F (180掳C).
Crack the whole crab legs and place them on a baking tray.
Brush the crab legs with butter or oil, seasoning and lemon juice and bake in the oven for 8 - 9 minutes.
(I don't suggest microwaving because it's too easy to over cook)
To microwave crab legs
Wrap the crab legs in a damp paper towel and cook on high for 2 - 3 minutes.
Serve hot with butter, cocktail sauce or lemon wedges.|||First thaw them in a sink full of cold water. Once thawed, grill over medium coals about 5 - 6 minutes. Serve with plenty of homemade garlic butter %26amp; fresh rolls for dipping........Wonderful!!|||The best way to cook them is to let them thaw. Take about 4 or 5 at a time wrap them in wet paper towels and microwave them until warm. I am telling you that the crab has already been cooked so all you want to do is to heat it up. This is the best way you will find!|||Try this:
In a wok, put the crab legs, pour 7 up til it is covered with the liquid. Add garlic %26amp; ginger. Boil. Put chopped cilantro generously before serving with melted butter. Yuuuuum! This is good with mussels as well. Just make sure you do not overcook shellfish.|||dont boil them at all that only dilutes the flavor just stick those babies on a oven pan and stick them in the oven, set it to 350 and give it some time, when the meat becomes flaky and not gooey its ready to eat
added: i always cooked them frozen right out of the box but it takes a little longer|||You can either boil them or steam them. Steaming crabs, add enough water to pot to reach the bottom of the steaming rack, layer crabs on the rack and add a layer of crab seasoning, continue to layer crabs until all crabs are in the pot, or 3/4 full. Cook for 20-25 minutes, remove crabs from pot and serve. Boiling crabs, put enough water in the pot to submerge your crabs. Bring your water to a boil then add your seasoning, and your crabs, cook for 20-25 minutes, remove crabs from pot and serve.
How do you cook King Crab Legs?
I want to cook a nice dinner for my girl friend. I bought just under three pounds of frozen King Crab. I know you boil it, but I don't know for how long. How do you know when its done? Thank you in advance for your help.
PS: We're have Caesar Salad and Mohitos made with fresh squeezed lime and organically grown mint. Should be excellent. But then my baby deserves the very best. :^)|||If the shells on the legs are already bright reddish orange, they are already cooked....in that case, just thaw them, saute them lightly in butter for about a minute and serve....the reason I say this is most of the king crab available is already cooked...it's cooked before it is shipped.
For a fun twist, first saute some mushrooms and artichoke (in butter and garlic) hearts, add the crab legs just before serving|||steam them in large pot with Old Bay seasoning until they turn a pinkish color,don't lay them directly into the water,it makes them soggy|||Crab Legs
Steaming:
1. Do not pre-thaw crab legs.
2. Place frozen crab legs in vegetable steamer or colander over boiling water.
3. Cover tightly and steam approximately six minutes.
4. Brush with melted butter, season and serve with cocktail sauce.
Microwave:
1. Do not pre-thaw crab.
2. Place frozen crab legs in the microwave and cover with a damp towel to prevent moisture loss.
3. Heat for five minutes on defrost setting.
4. Brush with melted butter, season and serve with cocktail sauce.
http://www.redlobster.com/seafood/recipe鈥?/a>|||King crab --- or even snow crab---takes very little time to prepare. You can actually steam them in a big pot or cook them on the grill after you've soaked them in butter and lemon juice all night. Steaming three pounds of King crab will take about 10 minutes....max. Watch the shell...when it starts getting that bright reddish, pinkish color and the white is still white----if the white part of the shell turns yellow, they're overcooked.
Lordy......is it dinner time, yet?|||Steamed, 12 minutes, w/butter - please.
PS: We're have Caesar Salad and Mohitos made with fresh squeezed lime and organically grown mint. Should be excellent. But then my baby deserves the very best. :^)|||If the shells on the legs are already bright reddish orange, they are already cooked....in that case, just thaw them, saute them lightly in butter for about a minute and serve....the reason I say this is most of the king crab available is already cooked...it's cooked before it is shipped.
For a fun twist, first saute some mushrooms and artichoke (in butter and garlic) hearts, add the crab legs just before serving|||steam them in large pot with Old Bay seasoning until they turn a pinkish color,don't lay them directly into the water,it makes them soggy|||Crab Legs
Steaming:
1. Do not pre-thaw crab legs.
2. Place frozen crab legs in vegetable steamer or colander over boiling water.
3. Cover tightly and steam approximately six minutes.
4. Brush with melted butter, season and serve with cocktail sauce.
Microwave:
1. Do not pre-thaw crab.
2. Place frozen crab legs in the microwave and cover with a damp towel to prevent moisture loss.
3. Heat for five minutes on defrost setting.
4. Brush with melted butter, season and serve with cocktail sauce.
http://www.redlobster.com/seafood/recipe鈥?/a>|||King crab --- or even snow crab---takes very little time to prepare. You can actually steam them in a big pot or cook them on the grill after you've soaked them in butter and lemon juice all night. Steaming three pounds of King crab will take about 10 minutes....max. Watch the shell...when it starts getting that bright reddish, pinkish color and the white is still white----if the white part of the shell turns yellow, they're overcooked.
Lordy......is it dinner time, yet?|||Steamed, 12 minutes, w/butter - please.
How can I reheat King Crab Legs?
I just bought 2 King Crab Legs. They are already cooked but need reheating. How do I do this?|||Thaw and rinse them. Get a pot large enough to hold them. Add water and lightly salt. Put the legs in the pot and bring to a boil. By the time boil is reached, they're hot enough to eat. Serve with drawn or melted butter (drawn is melted butter that has the fat globules skimmed off).|||i usually loosly wrap in foil and bake them at about 375 until thier to my likeing.|||Emeril says to wrap the crab legs in 2 layers of damp paper towels then wrap in plastic %26amp; microwave on high for 2 minutes. I have always had them steamed in a pot but this sounds much easier %26amp; takes away the guesswork about when they are done! Enjoy....king crablegs are one of my most fav foods in the whole wide world!!!!|||microwave them?|||Very gently or you will lose the delicate flavor and texture of the crab.
http://www.seabear.com/catalog/Product/C鈥?/a>
http://www.northwestseafood.com/hints
http://www.helpwithcooking.com/seafood-s鈥?/a>
Bon Apitit
FYI: Drawn butter:
Drawn butter is different from clarified butter in that instead of being pure milk fat, which is clarified butter, drawn butter is a hot emulsion of the whey proteins and milk fat, like a beurre monte. The emulsion is stabilized by the liason of flour.
1/3 cup butter
11/2 cups hot water
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
Melt one-half the butter, add flour with seasonings, and pour on gradually hot water. Boil five minutes, and add remaining butter in small pieces.
Mmmm, I'd love to be invited to your next crab dinner...|||put a 1/4 of a cup of water in a pot and heat at low to med until it starts to steam put your legs in and let them heat for about 5 min maybe more just keep an eye on it
http://www.seabear.com/catalog/Product/C鈥?/a>
http://www.northwestseafood.com/hints
http://www.helpwithcooking.com/seafood-s鈥?/a>
Bon Apitit
FYI: Drawn butter:
Drawn butter is different from clarified butter in that instead of being pure milk fat, which is clarified butter, drawn butter is a hot emulsion of the whey proteins and milk fat, like a beurre monte. The emulsion is stabilized by the liason of flour.
1/3 cup butter
11/2 cups hot water
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
Melt one-half the butter, add flour with seasonings, and pour on gradually hot water. Boil five minutes, and add remaining butter in small pieces.
Mmmm, I'd love to be invited to your next crab dinner...|||put a 1/4 of a cup of water in a pot and heat at low to med until it starts to steam put your legs in and let them heat for about 5 min maybe more just keep an eye on it
How do I book a trip on a king crab fishing boat?
I want to arrange a voyage on a king crab fishing boat for 2-4 people.|||There are some deep water King Crab expeditions out of Alaska, but this time of the year they would be all booked. People book these trips a year in advance. I would check for trips out of Seward, Alaska for boats that would book for next year. I've seen these trips while up there doing deep water Halibut and Ling Cod fishing trips. They are not cheap trips! Expect to spend $2500 per person for the trip with travel and the boat ride. For doing crab, I'd not recommend it since you can get crab for a fraction of the price in the local markets. But if you book for Halibut and Lings, then it could be a worthwhile excursion.|||Just how STUPID are you? Those are WORK BOATS they don't take PASSENGERS. if you want to be on a KIng Crap fishing boat.. YOU HAVE TO WORK ON IT.. if you knew any more about them than watching them on TV you would KNOW that.
Why does red snapper smell and almost taste like king crab and shrimp?
Red Snapper gives off a very big resemblance in taste and feel to crabs and king crab. Does anyone know why? Is it a special molecule? Depth or type of living?|||they belong to crustacean group that is the reason.|||I hope I taste the snapper you've had!!!!! Lol
Report Abuse
What is the best way to estimate weight on Alaskan King Crab legs?
I have 15 pounds of Alaskan King Crab legs that I will be feeding to about 13 people. I want to ensure that each person gets about a pound each. I will be steaming them over my wood/charcoal BBQ - would like to do a separation of the legs before I begin to cook them. Do you have any idea what or how many legs will equal 1 pound?|||the meat is only about a 1/4 of the weight. I suggest that you serve alot of other things with it to fill them up. I serve them first as a starter. Main course can be baked fish and a veggie.
LOOKING FOR A KING CRAB LEGS RECIPE SIMPLE AND WANT TO BOIL?
I am looking for a recipe for tonight's meal. I am boiling King Crab Legs, any suggestions or a recipe to add some taste.
Thank you...|||mix a teaspoon of butter or margarine
a pes size amount of balsamic vinegar
and season to your liking and eat it right out of the shell.|||The sauce and relish sound delish. Haven't done it but plan to. I also always add sea salt to my boiling water. Sliced lemons look nice on the plate, too. The link below tells you how long to cook them.
Steamed King Crab
Ingredients:
1-1/2 lbs King Crab Legs, split
melted Butter or Margarine
Spicy Tomato Relish
Shallot Cream Sauce
Directions:
Cut king crab into serving sized pieces; steam on rack over 3/4 inch boiling water 5 minutes or until thoroughly heated. Serve with melted butter, spicy tomato relish or shallot cream sauce. Makes 4 servings.
Microwave Method: In 10 inch round or 8 x 8 x 2 inch microwave proof dish, microwave split king crab legs on high 2 to 2-1/2 minutes or until thoroughly heated. Rotate dish 1/4 turn every minute.
Spicy Tomato Relish:
In food processor or blender finely chop 1/2 cup coarsely chopped tomato, 2 tablespoons catsup, 2 tablespoons each coarsely chopped celery and green pepper; 1 tablespoon coarsely chopped onion, 1 teaspoon coarsely chopped parsley, 1/8 teaspoon bottled hot pepper sauce and dash garlic salt. Do not pur茅e mixture. Makes 3/4 cup.
Shallot Cream Sauce:
Saut茅 3 tablespoons minced shallots or onion in 1 tablespoon butter or margarine until softened. Stir in 1 tablespoon flour and 1/8 teaspoon each crushed dill weed and pepper. Cook and stir about 1 minute. Blend in 1/2 cup dairy sour cream; salt to taste. Makes about 1/2 cup.|||Most of the King Crab legs that are obtained are already cooked when you purchase them. All you have to do is heat them up. I would steam them so they don't get soggy.
I would keep it simple. A few dipping sauces. Boiled red potatoes and some cold slaw for sides and you got a great dinner. If you want to break them up and do some chopping some crab cakes would be good, but as much as I love crab cakes, why break apart nice crab legs for that!
Enjoy!|||Cut them open and either squeeze on some lemon or dip in some melted butter. Nothing more. You don't want to cover up that delicious crab in ANY way. Enjoy, and I'm so jealous:)
They are already pre-cooked, if they're red. Most are. All you have to do is heat them up in plain water. Just bring it to a boil and pop them in until the shell is kinda soft. It takes like a minute give or take.|||don't boil, steam.
wrap legs in soaking wet paper towel, then wrap in plastic wrap.
nuke on high for 10 minutes.
Thank you...|||mix a teaspoon of butter or margarine
a pes size amount of balsamic vinegar
and season to your liking and eat it right out of the shell.|||The sauce and relish sound delish. Haven't done it but plan to. I also always add sea salt to my boiling water. Sliced lemons look nice on the plate, too. The link below tells you how long to cook them.
Steamed King Crab
Ingredients:
1-1/2 lbs King Crab Legs, split
melted Butter or Margarine
Spicy Tomato Relish
Shallot Cream Sauce
Directions:
Cut king crab into serving sized pieces; steam on rack over 3/4 inch boiling water 5 minutes or until thoroughly heated. Serve with melted butter, spicy tomato relish or shallot cream sauce. Makes 4 servings.
Microwave Method: In 10 inch round or 8 x 8 x 2 inch microwave proof dish, microwave split king crab legs on high 2 to 2-1/2 minutes or until thoroughly heated. Rotate dish 1/4 turn every minute.
Spicy Tomato Relish:
In food processor or blender finely chop 1/2 cup coarsely chopped tomato, 2 tablespoons catsup, 2 tablespoons each coarsely chopped celery and green pepper; 1 tablespoon coarsely chopped onion, 1 teaspoon coarsely chopped parsley, 1/8 teaspoon bottled hot pepper sauce and dash garlic salt. Do not pur茅e mixture. Makes 3/4 cup.
Shallot Cream Sauce:
Saut茅 3 tablespoons minced shallots or onion in 1 tablespoon butter or margarine until softened. Stir in 1 tablespoon flour and 1/8 teaspoon each crushed dill weed and pepper. Cook and stir about 1 minute. Blend in 1/2 cup dairy sour cream; salt to taste. Makes about 1/2 cup.|||Most of the King Crab legs that are obtained are already cooked when you purchase them. All you have to do is heat them up. I would steam them so they don't get soggy.
I would keep it simple. A few dipping sauces. Boiled red potatoes and some cold slaw for sides and you got a great dinner. If you want to break them up and do some chopping some crab cakes would be good, but as much as I love crab cakes, why break apart nice crab legs for that!
Enjoy!|||Cut them open and either squeeze on some lemon or dip in some melted butter. Nothing more. You don't want to cover up that delicious crab in ANY way. Enjoy, and I'm so jealous:)
They are already pre-cooked, if they're red. Most are. All you have to do is heat them up in plain water. Just bring it to a boil and pop them in until the shell is kinda soft. It takes like a minute give or take.|||don't boil, steam.
wrap legs in soaking wet paper towel, then wrap in plastic wrap.
nuke on high for 10 minutes.
How LONG and how do I steam king crab legs?
I just bought 3.44 lbs king crab legs. I have never cooked crab legs before and looking for advice. After some information I have read it looks like steaming them is the best way. I just want to do it perfect because I spent alot of money and don't want to ruin my romantic V-day dinner :)|||It really depends on the thickness of the crab legs themselves, but for a sure thing, as soon as they turn red on the top (front of the leg) they are done. Take them out right away. Check them after 8 minutes.|||50000000000 hours.|||it depends but try steaming for about 15-30-minutes. but before, put water in a pan and boil it and then put another pan on top of that and put the crab in it|||My mom takes the legs and lays them in a 9x13 glass plate. Then adds about 1/4 cup water. Cover with plastic wrap. Microwave about 5 minutes for 2 lg legs (yes that's it -- Crab cooks fast). She swears by this and has done it for years!!! Let sit for a couple of minutes while you are melting the butter and lemon.|||IF they are thawed, it should only take about 7-10 minutes, if frozen it should take 20-25 minutes|||We steam ours between 10-15 minutes if they came precooked and frozen. 20 minutes for raw ones. So good. Enjoy them!
(And save the shells and make crab stock with it, you can make an excellent seafood bisque. Can't let it go to waste!)
(And save the shells and make crab stock with it, you can make an excellent seafood bisque. Can't let it go to waste!)
When crab fishing how do they selectively fish for king or snow ?
When they pull the pots up they are filled with snow or king crab, How do they do that ?|||They fish the crab migrations in their seasons.|||when they lay out the pots they let them what they call soak in the water from anywhere from 12 to 18 and even 24 hours that is usually what they do also they have gps markers and can put in the gps where they caught the most crab and then return to the same spots also they have been fishing there for so long that they know all the spots to fish in|||because of where they are fishing and where what time of the year and all that and they know what type of bate to use. these people are families of boaters and have so much experience and know the waters int he atlantic and how cold it is. they know what is going on and when.|||They fish in certain areas at certain times during the crab migration, they also sort out any unsuitable crab, that would include any crab of the wrong species.|||The only difference is in the size of the critter. A king crab is just bigger than a snow crab...but it's the same doggone aminal - and dee-licious at that!|||In season is the main way. They also have seperate "pots" depending on what they are looking to catch. The king don't fit in the opillo crab pots etc...|||Snow and King crabs are caught in different areas. Professionals know this....King are a lot more dangerous to catch because you have to go to fresszing temps...|||The fishing seasons are all different for crabs and when there migration starts that's when they go fishing for them.|||probably different areas have different crab! hope i helped you out! (best answer?)|||same way people hunt for other animals, season and location
deadlist catch is a sweet show
go northwestern!|||They go to the right place where the crab are migrating and i believe they use different baits|||They have a good idea where their migration habits tend to take them.|||different seasons.|||i pretty sure it depends on the season and the area for either of the crabs.|||i would say that's what's in the water where they fish.|||s-e-a-s-o-n-a-l
m-i-g-r-a-t-i-o-n|||what most people say :)|||one is called Ophelia and the other sometimes called snow crab, the other is called golding king crab. got it|||you put dead fish and kinda cut it up so they can smell the insides a bit and they eat it and they can get in but not out.
deadlist catch is a sweet show
go northwestern!|||They go to the right place where the crab are migrating and i believe they use different baits|||They have a good idea where their migration habits tend to take them.|||different seasons.|||i pretty sure it depends on the season and the area for either of the crabs.|||i would say that's what's in the water where they fish.|||s-e-a-s-o-n-a-l
m-i-g-r-a-t-i-o-n|||what most people say :)|||one is called Ophelia and the other sometimes called snow crab, the other is called golding king crab. got it|||you put dead fish and kinda cut it up so they can smell the insides a bit and they eat it and they can get in but not out.
How long does king crab stay good for in the refrigerator?
i bought a king crab and it has been sitting in the refrigerator for about 10 days. is it okay still or should it be thrown? how can you tell if it is no good? there is no funny smell or color to the meat.|||My ex was a commercial fisherman in Alaska.
Unless frozen or vacuum packed 72 hours is about all it can take and keep the great fresh flavor.|||I am a former chef and as it is cooked I would not keep it more than 7 days, but that depends on how it is packaged, vacuum packed is a different story, I am not sure so I do not recommend eating it there is no chance of food poisoning but it might not taste very good.|||I'd toss it. I only keep it for 2 days. Anything longer is not good.
Unless frozen or vacuum packed 72 hours is about all it can take and keep the great fresh flavor.|||I am a former chef and as it is cooked I would not keep it more than 7 days, but that depends on how it is packaged, vacuum packed is a different story, I am not sure so I do not recommend eating it there is no chance of food poisoning but it might not taste very good.|||I'd toss it. I only keep it for 2 days. Anything longer is not good.
What happens to the king crab meat that is not in the legs?
King Crab legs are a great food, but what happens to the meat from the pincers and inside the carapace?|||The bodies are processed for the meat. They make stuffed crab and crab cakes and also package and sell the meat in the seafood department.|||assuming you mean when they catch the crab?
its generally shelled and separated from the other crab parts and sold a canned and lump crab meat.|||It probably gets canned, put in crab cakes, cat food, etc. The same way the ugly apples that don't pass inspection into the grocery store get turned into apple sauce and pies.|||get the meat out of there - soak it in melted garlic butter, and EAT IT! It's all good|||dsf
its generally shelled and separated from the other crab parts and sold a canned and lump crab meat.|||It probably gets canned, put in crab cakes, cat food, etc. The same way the ugly apples that don't pass inspection into the grocery store get turned into apple sauce and pies.|||get the meat out of there - soak it in melted garlic butter, and EAT IT! It's all good|||dsf
How long does king crab last out of the freezer before going bad?
I went to the grocery store today to pick up 3 pounds of frozen king crab legs. It took over 40 minutes to get back to my apartment to put them in the freezer. They were still really cold when I put them in the freezer but the wrapping started to leak water from the crab. They are pre-cooked.|||Ideally you should cook and eat all seafoods the day they are purchased.
If the water was from the crab it means the bags were not sealed properly so don't freeze. Cook, and then freeze.
It is however possible it was merely condensation from the package and unless it was a really hot day they shouldn't have thawed.|||You should be fine as long as they didn't completely thaw. Presumably you will be re-heating them soon anyway. Be aware that freezing, thawing and re-freezing will make the flesh a but mushy.|||As soon as they refreeze, you will be fine........a little messy, but ok|||yes they are pre-cooked, after one hour you are fine. You can put them in the freezer again and take out the portion you want to eat, but let it thaw in the fridge, for about 5 - 6 hours before you want to cook them. then cook them in a steam pot for about 35 - 50 min. and the best way to try them, prepare some garlic-butter with kosher salt. cook the butter in a saute-pan chop some garlic mix it with kosher salt ( this is at taste). mix all three ingredients together let it cool at room temperature . get the crab legs and enjoy
If the water was from the crab it means the bags were not sealed properly so don't freeze. Cook, and then freeze.
It is however possible it was merely condensation from the package and unless it was a really hot day they shouldn't have thawed.|||You should be fine as long as they didn't completely thaw. Presumably you will be re-heating them soon anyway. Be aware that freezing, thawing and re-freezing will make the flesh a but mushy.|||As soon as they refreeze, you will be fine........a little messy, but ok|||yes they are pre-cooked, after one hour you are fine. You can put them in the freezer again and take out the portion you want to eat, but let it thaw in the fridge, for about 5 - 6 hours before you want to cook them. then cook them in a steam pot for about 35 - 50 min. and the best way to try them, prepare some garlic-butter with kosher salt. cook the butter in a saute-pan chop some garlic mix it with kosher salt ( this is at taste). mix all three ingredients together let it cool at room temperature . get the crab legs and enjoy
Why do you see king crab legs but not the rest of the crab?
-I'm from Maryland where they consume a lot of Blue Crabs. When they do, they eat the meat from the legs but also from the rest of the body. When you see those giant King crab legs one might naturally assume that the crab body had proportionately more meat as well but you never see whole King crabs for sale, or served in restaurants. Why is this?|||King crabs have VERY little meat in the body.|||I think they use it for loose crab meat for salads and so on.|||Perhaps they sell the meat of the body to be used in cans or other meat uses.|||Little to no meat on the rest, legs have the most. Rest of the body is processed for usable pieces and discarded. Both points above, true.
What is the current value of alaska blue king crab for fisherman?
Is the value of Red King Crab and Alaska Blue King Crab any different? Just wondering why some fisherman try to catch Blue King Crab when they are so much more elusive and seem not to catch near as many. TIA peeps!!|||After researching the question I was unable to find out any difference in the wholesale cost of the red crab and the blue crab . But I did come across a great link telling everything you may wish to know about the industry. I found it extremely interesting.
http://www.alaskankingcrab.com/fishing.h鈥?/a>|||Do To Nuke power plant in Japan dumping millions of gallons of radio active water into the pacific ocean I would look at the possable effects on comerical fishing taking a huge hit. who wants to eat glow in the dark crab??
Maybe one day we will all learn to take better care of this planet we all call home.|||At $8.99 a pound, I'll stick to hamburgers.
http://www.alaskankingcrab.com/fishing.h鈥?/a>|||Do To Nuke power plant in Japan dumping millions of gallons of radio active water into the pacific ocean I would look at the possable effects on comerical fishing taking a huge hit. who wants to eat glow in the dark crab??
Maybe one day we will all learn to take better care of this planet we all call home.|||At $8.99 a pound, I'll stick to hamburgers.
How do you prepare king crab legs?
I'm planning to make filet mignon and crab legs for my boyfriend on Valentine's day and have never attempted crab before. I just bought 3 pre-cooked jumbo king crab legs that are about 17" long each. The butcher's preferred method was steaming them, but they are so long I don't know how I would do that. Is it ok to cut them into shorter pieces? Also, any suggestions on how to serve them?|||Steaming them is a possiblilty, the thing i don't like about steaming them is that they seem watery and not as firm. My favorite way is to heat your oven to 375, cut the shell of the legs, use cooking scissors, all the way down the middle (length wise) (it's ok if you penetrate the meat a little) wrap both ends of the legs with tin foil (so the end meat doesn't dry out) and bake for 10-12 minutes. I think this makes the meat more firm and thus have a better texture to it. Remember they are already cooked so all you are trying to accomplish is heating them up. ENJOY!!!
Subscribe to:
Posts (Atom)