I bought 1 pound for my husband and I. Its his favorite, so i wanted to cook it for him but i don't have a clue on how to cook it.... do i just boil it?and if so for how long?
the other thing is that they are two really big pieces, one leg and one claw and they are not going to fit into the pot unless i break them in half, is that ok?|||Yes it is ok to break the legs to fit in a huge pot of boiling water---all you need to do---after 10-15 minutes, (more like 10)--they are done. You will notice when the colour turns really white %26amp; pink %26amp; can feel the meat inside is firm.
Meanwhile, melt butter in a small pan for dipping.
King Crab RULES! pun intended! My husband's FAV too!
Bon Appetit!|||Get the biggest stove top pot you have, put about two cups of water in the pot, and add a cover of some sort to put in the pot to cover the water and allow steam to seep through. I use a pie pan, poke holes in it, and turn it upside down and put in the bottom of the pot (unconventional but it woks). Turn the heat on high and let the water boil and steam the legs for about 15 minutes. It's okay to break the larger pieces if need be. After 15 minutes, test a leg by breaking it and making sure the meat is moist. Bon apetit!|||Things You'll Need:
Pasta strainer or steaming basket
Big pot
Baking sheet
Baking tray
Lemons (optional)
Cocktail sauce (optional)
Butter (optional)
Defrost frozen Alaska King Crabs or crabs legs by letting them sit inside a
fridge for several hours or by microwaving them for several minutes.
Step 2Place up to a pound of thawed or fresh Alaska King Crab or crab legs into a pasta strainer.
Step 3Place the strainer filled with the crabs on top of a large pot, which should sit on your stove. The strainer should rest along the surface of the pot.
Step 4Add several cups of water into the pot. Turn on the stove and heat the pot. The water is going to evaporate and steam the crab.
Step 5Let the crabs sit in your makeshift steamer for up to eight minutes, or until the meat inside is tender.
Baking Crab
Step 1Preheat your oven to 350 degrees Fahrenheit.
Step 2Remove the crab meat from the shell, including the meat inside the crab legs and torso.
Step 3Place the crab meat on a baking sheet on a baking tray and cook inside the|||ALASKA KING CRAB WITH MUSHROOMS
* 12 oz. Alaska King crab split legs, thawed if necessary
* 3 tbsp. butter or margarine
* 1 cup sliced fresh mushrooms
* 2 tbsp. chopped green onion
* 1 to 2 tbsp. dry sherry or dry vermouth
* 1 tbsp. lemon juice
Cut crab legs into 2-1/2 to 3 inch pieces. Melt butter in 10 inch round or 8 x 8 x 2 inch microwave proof dish at high about 30 seconds; add mushrooms, green onion, sherry and lemon juice. Cover with waxed paper. Microwave at high 2 minutes; rotate dish 1/4 turn after 1 minute. Add crab legs, meat-side down; cover with waxed paper. Microwave at medium 3 to 4 minutes or until thorughly heated; rotate dish 1/4 turn after 1-1/2 minutes. Makes 2 servings. Recipe can be doubled.
Conventional Method
Melt butter in skillet; add lemon juice. Saut茅 crab legs, meat side down; turn and push to sides of skillet. Saut茅 mushrooms and onion; splash sherry over all ingredients. Serve immediately. Makes 2 servings.Serving Tip Serve over cooked rice.
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STEAMED KING CRAB WITH CHOICE OF SAUCES
* 1-1/2 lbs. Alaska King crab split legs, thawed if necessary
* Melted butter or margarine
* Spicy Tomato Relish
* Shallot Cream Sauce
Cut 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 Alaska King crab split 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.
*Vegetables can be finely minced with knife.
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ALASKA KING CRAB LOUIS SALAD
* 1-1/2 lbs. Alaska King crab split legs, thawed if necessary
* 2 large tomatoes, cut into wedges
* 2 hard-cooked eggs, cut into wedges
* 1 cucumber, sliced
* 8 spears drained, cooked or canned asparagus*
* 1/2 cup pitted ripe olives
* Lettuce
* Lemon or lime wedges
* Louis Dressing
Cut crab legs into 2-1/2 to 3 inch pieces. Arrange crab, tomato, egg, cucumber, asparagus and olives on individual lettuce-lined plates; garnish with lemon. Serve with Louis Dressing. Makes 4 servings. Recipe can be halved.
Louis Dressing
Combine 2/3 cup mayonnaise, 1/3 cup chili sauce, 1 tablespoon minced green onion, 2 teaspoons lemon or lime juice, 1 teaspoon prepared horseradish and dash bottled hot pepper sauce; mix well. Makes 1 cup.*One sliced avocado can be substituted.
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Preparing king crab is usually just a matter of using your preferred reheating method:
* Steam Preparation - Let the water in the bottom of the steamer pot come to a boil, then I add the crab legs in the steamer and cover. The crabs will be heated through when you can smell them. I also pick one up with a tong and touch the meaty part just to be sure that it is indeed warm. The best way to get at the meat is to use scissors. I use the kitchen shears that come with knife sets but you can buy one at any kitchen supply store by itself. Just break the crab apart at the obvious places and then cut down the middle. I also have but is not necessary a glove in case the crab is really hot or if it is very spiny.
* Oven Preparation - Arrange in shallow baking pan. Add hot water to fill pan 1/8 inch deep. Cover with foil. Bake at 350 degrees F. until just heated through (7 to 10 minutes).
* Microwave Preparation - Add crab legs to a microwave safe container. Add 1 tbsp. water per 8 oz. of crab legs. Microwave on high 3-4 minutes per 8 oz. of crab legs. Serve with lemon wedges, clarified butter and use nutcrackers to open shells.
* Serving Cold - Defrost at room temperature for a crab salad or serve cold with mustard/hollandaise sauce.
* Clarified butter - Clarified butter is also called drawn butter. Simply defined, clarified butter is unsalted butter that has the milk solids and water removed so all that remains is pure liquid golden-yellow butterfat. The advantages of this type of butter is its long keeping quality (several months refrigerated) and its high smoke point (can be used in frying without burning). The disadvantage is that it doesn't have that same wonderful rich flavor of regular unsalted butter (since the milk solids have been removed) but it does have a more buttery taste than other oils.
* Melt the butter then let it sit for a couple of minutes, then pour the clear butter, (it will come out first from the pan) into a serving dish or butter dishes and STOP pouring when you see the milky stuff at the bottom of the pan. Clarified butter can be heated hotter than regular butter and will not burn as easily as regular butter does so you can use it to saute fish or chicken and it imparts a real buttery flavor to the food.
Storage: Thawed crab legs can be maintained in the refrigerator for two days, but they should really be cooked as soon as they have been defrosted if possible.
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