My guy absolutely loves crab legs, so I want to prepare them for Valentine's Day. He likes his sort of no frills, so if you have any recipes you could share, that would be awesome!|||I'm sure he loves ur legs better than the crab's..get him to taste them lol...oooooohhhh nt dn hit me that hard|||Melt butter, beat in some lemon juice. Heat the cooked crab legs in the steamer or the microwave. Serve with tabasco on the side.
If he likes garlic, you may want to brown a little (or a lot) of chopped garlic in butter before adding the lemon juice.|||You can buy the legs already cooked from the better supermarkets, and melted butter is the only way to go!|||If you want to make something different .... spanish pincho's .... cook the crab legs take the meat of the crab and chop the meat.... mix it with cream cheese and add salt and black pepper to taste. Buy french bread and spread over .... it tastes really good|||there are some great recipies listed for you but NEVER and i mean NEVER MICROWAVE THEM!!!!|||Boil them in beer and then use a butter and lemon dipping sauce. Just add a few drops of lemon to your butter. Very flavourful.|||King Crab Legs
2 servings (or 4 appetizer servings)
4 King Crab Legs
Water
Melted Butter
Fresh Lemon Wedges
Place the crab legs in a large saut茅/fry pan. Add about 1/2 inch of water.
Bring to a boil. Reduce heat slightly. Cover and steam for about 3 - 4 minutes (if thawed) or 8 - 10 minutes (if frozen).
Remove from pan and drain well. Serve with melted butter and lemon wedges.|||This is the one I use from allrecipes.com, it has a 4.5/5 rating.
Garlic Crab Legs
INGREDIENTS
3 1/2 pounds Alaskan king crab legs with shell
6 ears fresh corn
1 1/2 cups butter
3 teaspoons minced garlic
1/8 teaspoon crushed red pepper flakes
1 teaspoon Old Bay Seasoning TM, or to taste
DIRECTIONS
In a very large stock pot, bring a large amount of water to boil. Place crab legs and corn in the pot of boiling water. Boil until the corn is tender, and the crab legs are opaque and flaky. The crab may finish cooking before the corn, check the corn and crab every 5 minutes to see if they are finished cooking. When finished cooking, drain well. Cut a slit into each of the crab leg shells to make it easier for your guests to get to the meat.
In a large saucepan, melt butter or margarine, garlic, red pepper, and Old Bay 鈩?seasoning. Stir in the crab and corn, and saute them for 5 to 10 minutes.
Friday, December 2, 2011
Where can i eat the best Alaskan King Crab Legs in New York?
I found some restaurants with some good reviews(yelp, yahoo, menupages) about Alaskan King Crab Legs:
-City Crab %26amp; Seafood Company
-London Lennie's Inc
-Pisacane Mid-Town Corp Seafood(no reviews)
Tell me what do you think about those restaurants and tell me if there are more where i can eat delicious seafood in New York for right prize...|||Crabies on the corner of 2nd and main.
-City Crab %26amp; Seafood Company
-London Lennie's Inc
-Pisacane Mid-Town Corp Seafood(no reviews)
Tell me what do you think about those restaurants and tell me if there are more where i can eat delicious seafood in New York for right prize...|||Crabies on the corner of 2nd and main.
Which tastes better? snow crab or king crab?
we like snow crab legs in our house and find king crab not quite as tasty....
what do you prefer?|||to me
both taste very good
but i think King crab is better|||Well I don't really know if you can say which one is better there are a lot of things to factor in.
Snow Crab is going to have a slightly higher calorie, cholesterol, and total fat per serving then King Crab. But with Snow Crab you will actually get some omega-3. Snow Crab will also have a sightly higher amount of Total Protein.
Snow Crab usually has a more flaky white meat then King Crab.
With the King Crab you have more then just King Crab. There is Red King Crab Blue King Crab and Golden King Crab. All three are going to be almost the same but the Golden King Crab is usually smaller in side and cheaper to buy. It is also said that the Golden King Crab is somewhat sweeter then the Red and Blue.
So cant really tell you which is better just person preference but here is some info on how they r sold if that helps
Snow crab is commonly sold in leg portions, either single or in clusters with some body meat. It is also available picked/lumped
King crab is commonly sold in frozen leg portions, split or whole, or as claws. If it is sold frozen, keep it frozen until cooked; if it thaws, eat it soon!|||King crab vs snow crab?
Clearly there is a huge difference in King ,. Snow crab legs--- They tend to be sweet and very good. King Crab can be saltier, and not in a good way. Thoughts on the little guys?|||Snow crab is way better.|||king
what do you prefer?|||to me
both taste very good
but i think King crab is better|||Well I don't really know if you can say which one is better there are a lot of things to factor in.
Snow Crab is going to have a slightly higher calorie, cholesterol, and total fat per serving then King Crab. But with Snow Crab you will actually get some omega-3. Snow Crab will also have a sightly higher amount of Total Protein.
Snow Crab usually has a more flaky white meat then King Crab.
With the King Crab you have more then just King Crab. There is Red King Crab Blue King Crab and Golden King Crab. All three are going to be almost the same but the Golden King Crab is usually smaller in side and cheaper to buy. It is also said that the Golden King Crab is somewhat sweeter then the Red and Blue.
So cant really tell you which is better just person preference but here is some info on how they r sold if that helps
Snow crab is commonly sold in leg portions, either single or in clusters with some body meat. It is also available picked/lumped
King crab is commonly sold in frozen leg portions, split or whole, or as claws. If it is sold frozen, keep it frozen until cooked; if it thaws, eat it soon!|||King crab vs snow crab?
Clearly there is a huge difference in King ,. Snow crab legs--- They tend to be sweet and very good. King Crab can be saltier, and not in a good way. Thoughts on the little guys?|||Snow crab is way better.|||king
Saturday, November 19, 2011
What can I do with King Crab - flavored alaskan pollock?
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.
It does taste somewhat like crab.
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.
Subscribe to:
Posts (Atom)