Any good king crab recipes?

For my birthday my husband bought me some $30/pound king crab legs (i love seafood). I want to get the best enjoyment from them that I can. Any good recipe ideas?|||King Crab Soup Recipe courtesy Emeril Lagasse, 2002


Show: Emeril Live


Episode: North to Alaska

















1 cup finely chopped onion


1/2 cup finely chopped carrot


1/4 cup finely chopped celery


1/4 cup finely chopped leeks, whites only, well rinsed


1/2 cup olive oil


2 tablespoons Essence, recipe follows


2 bay leaves


1 tablespoon fresh thyme


4 teaspoons minced garlic


1/2 cup all-purpose flour


1 quart reduced King crab stock, or fish stock, at room temperature


11/2 cups heavy cream


2 teaspoons salt


1/2 teaspoon cayenne pepper


1 pound King crab meat, picked over for shells and cartilage


6 steamed King crab legs


1/4 cup chopped green onions


1/4 cup chopped fresh parsley





In a large pot, heat the oil over medium heat. Add the chopped vegetables and cook, stirring, until softened but not colored, 6 to 8 minutes. Add the Essence, bay leaves and thyme, and stir. Add the garlic and cook, stirring, for 30 seconds. Sprinkle in the flour and stir to coat evenly. Cook, stirring with a heavy wooden spoon, until thick and a light roux forms, 6 to 8 minutes. Add the stock, stirring until well blended. Bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, for 30 minutes.


Add the heavy cream, salt, cayenne pepper and crabmeat and simmer for 5 minutes. Place King crab legs in a steamer to heat up. Remove the soup from the heat and adjust the seasoning, to taste. To serve, ladle the soup in deep rimmed bowls.





Garnish each serving with 1 King crab leg, green onions, and chopped parsley. Serve hot.








Essence (Emeril's Creole Seasoning):


2 1/2 tablespoons paprika


2 tablespoons salt


2 tablespoons garlic powder


1 tablespoon black pepper


1 tablespoon onion powder


1 tablespoon cayenne pepper


1 tablespoon dried leaf oregano


1 tablespoon dried thyme





Combine all ingredients thoroughly and store in an airtight jar or container.


Yield: about 2/3 cup|||I just can't see eating crab legs anyother way than steamed and


I know that many people like to use seasoning in boiling crab legs, but I like the simplicity of the naturally sweet and rich flavor of crab legs that have been steamed. Using a two-piece pasta pot with the strainer portion as a steamer insert works well to perfectly steam crab legs. I always serve clarified butter for dipping the crab meat.








Crab Legs





4 servings





3-4 cups water


2 lbs crab legs, frozen


In a large pasta pot with strainer insert, bring 3-4 cups water to boil. (Water amount may vary, but just keep below the level of the strainer portion of the pot.).


Rinse ice from frozen crab legs, and place in the strainer insert of the pot. Cover.


Steam crab legs for 4 to 6 minutes, or until heated through.


Serve crab legs with clarified butter for dipping.





Clarified Butter


Don't be intimidated by a recipe that calls for clarified butter. It's not a difficult process at all...





1 stick unsalted butter


cheesecloth





Cut the butter into 1-inch pieces.


Heat the butter over low heat in a copper bottomed saucepan.


When butter has melted, remove it from the heat and let stand for 4 minutes. Careful not to disturb the layers of melted butter, pour all of it through two layers of cheesecloth; discard the solids and froth that are left on the cloth. The remaining butter is clarified!


Keep chilled until use; clarified butter can be stored in the refrigerator, staying chilled in an airtight container, for up to a month.|||Steamed King Crab With Gew眉rztraminer Sauce:





1 cup Gew眉rztraminer


4 tablespoons unsalted butter


2 1/2 pounds frozen King crab legs, cut crosswise between the joints


2 tablespoons minced chives


1 tablespoon minced lemon balm or 1/4 teaspoon finely grated lemon zest


1 tablespoon minced spearmint





1. In a saucepan, boil the Gew眉rztraminer over moderately high heat until reduced by half, about 10 minutes. Whisk in the butter and remove from the heat.





2. Using kitchen shears, cut along the length of the crab leg shells. Arrange the legs in a single layer in a large steamer basket or bamboo steamer; steam until heated through, about 4 minutes. Transfer the crab legs to a platter.





3. Gently rewarm the sauce over low heat and stir in the chives, lemon balm and spearmint. Pour the sauce into warmed dipping bowls and serve at once with the crab.





Yield: 4