yes but if you want it to cook faster boil for 3 min then grill it|||most crab you buy has already been flashed frozen. if your crabs shell is pink then they were quickly cooked and frozen right off the boat. the grill will work fine but i researched the best way in the world to reheat crab legs and you should take 2-3 legs wrap them in wet paper towels and microwave them for 2 minutes
it steam them and they stay very moist and juicy this way|||Yes the best way of cooking King Crab is in the shell!|||Yes you can.
Friday, December 9, 2011
Alaskan King Crab Fishing employment questions?
What months is the season to fish these?
Is there a minimum age to apply for job for this or what is an ideal age?
Can canadians work for an american company fishing king crabs?
Would 3 months of salmon fishing be acceptable experience for a student to apply for this job?|||Alaskan King Crab season is October - November and January - March. Snow Crab is October - March. If I recall correct you must be 18 and the boat owner hires who he wants. It is always best to find someone and make a friend and get referred. It is a very tough job. I hope this helps. Good luck and be careful.
Is there a minimum age to apply for job for this or what is an ideal age?
Can canadians work for an american company fishing king crabs?
Would 3 months of salmon fishing be acceptable experience for a student to apply for this job?|||Alaskan King Crab season is October - November and January - March. Snow Crab is October - March. If I recall correct you must be 18 and the boat owner hires who he wants. It is always best to find someone and make a friend and get referred. It is a very tough job. I hope this helps. Good luck and be careful.
How long do you steam 2 1/2 pounds of king crab legs?
My dad needs 2 know this 4 dinner... so if u can help... thanx|||For an easy method place about 1/2 inch water and a good amount of bay seasoning in a large pot with a lid. Once boiling add crab. Steam 5 - 10 minutes or until hot. Serve with butter. I add bay seasoning and lemon to the butter.|||For 5 to 7 minutes, or until you begin to smell the crab aroma.
Add salt to the water and start timing after the water begins to boil.
Add salt to the water and start timing after the water begins to boil.
What restaurant in the philipines serves alaskan king crab?
Im not sure what "Claw Daddy "at Shangrila Mall (5th level) serves but its a carp resto.|||try the outback steak house, I had it a couple of months back . enjoy......
How do you know when king crab legs go bad?
any seafood will smell more fishy as time goes on. Also slimy when it really gets bad. While all seafood smells vaguely like the sea, it should not smell like you have your nose stuck into a fish.|||Any doubt you have that your seafood has gone bad or a little too old, throw it away. Seafood poising can be the most horrendous thing you can go through. Its not worth it and will scar you for life.
You nose knows when any kind of food has seen its day, so chuck it as soon as you have the slightest doubt.|||You'll know they've gone bad when your body is simultaneously purging itself from both ends.
I wouldn't keep them past a day. In fact, the safest thing is to cook and eat them the day you buy them.
You nose knows when any kind of food has seen its day, so chuck it as soon as you have the slightest doubt.|||You'll know they've gone bad when your body is simultaneously purging itself from both ends.
I wouldn't keep them past a day. In fact, the safest thing is to cook and eat them the day you buy them.
I am making king crab and steak for my girlfriend. what is the best steak to serve for a romantic dinner? An
and how will i know when the crab is done. what is the best red wine to serve also.
thank you in advance for your help with this|||This is my favorite meal.
Make sure the king crab legs are already split, so you can just slip the meat out. If not......this will NOT be a romantic dinner.
The best way to cook crab, that I have found is to bake it. Never boil it, and steaming is 2nd best. But if you bake, you won't be dealing with the liquidy runoff.
Preheat oven to 425, and cook in a disposable aluminum roaster (no cleanup!) for about 15 min if thawed. 20 or so if frozen. Shells will be bright red when done. (It doesn't hurt to peek in the oven.) If your timing is off with the rest of what you are serving, it's OK to turn the oven off, and just leave the legs in a warm oven for 10-15 min.
Definitely use real butter for dipping.
The steak? 2 bacon-wrapped beef filets. As in filet mignon. Do not scrimp. Go to the butcher shop, not the grocery store. Trust me on this one. The butcher will wrap the filet with bacon for you. Ask him for two 5-6 oz. filets, with a bit of age on them. Broil or grill the steaks.
As for wine.......ignore the wine snobs, and go for what you both enjoy. I am a fan of Silver Oak Cabernet Sauvignon, which is a little pricy, but oh so good. Merlot works well will this meal as well.
Have fun|||That's what makes this site so fun, helping people out based on your own experience. I'm glad the dinner was awesome. Thanks for the response.
|||Prime rib.....|||lobster steak i would think for a lady. if things go right, she should be getting all the meat she wants after dinner. (sorry, i tried to make it as clean as i could, but you all know it's true)|||That's really sweet. I think as long as it doesn't have any bones in it, so no T-bone. Make sure it is done thoroughly because pink steak is gross. Good Luck!|||I would serve filet mignon. It is the most expensive cut of meat because it is the most tender. It is also the easiest to cook.
You can grill it easily, broil it or pan fry it.
I suggest pan-frying it as you are making king crab as well. You can put the pot of water on to boil for the crab and start your pan for the meat.
For two filet mignons, I'd get a big pan, put about a dollop or two of butter. Wait for it to melt. You want the fire on med-low. You want the butter to melt, but not brown in the first 5 minutes. You can tell the meat is ready to put into the pan by taking a pinch of flour and throwing it into the pan. If it sizzles, it's ready. If it's not, turn the heat up just a tad. You don't want to do this with water as it will come back and ricochet hot butter at you.
Once the meat is in the pans cooking, I'd let it sit for 8-12 minutes on each side (depending on how thick the filets are). I then throw in a couple of dashes of worcestershire sauce (just a few --- most people who don't like it don't even know I put it in there), salt, pepper, and then some sliced mushrooms. While the liquid seeps out of the meat, it will cook the mushrooms and flavor a little au jus. Flip the meat and mix the mushrooms around so they cook evenly. Then within less than 30 minutes, they're done!
My favorite red wine is Grgich Hills Cabernet Sauvignon. I've always liked this wine and thought it was pricier because it came from a small boutique winery. But I've recently found out that it's because it wins tons of awards and apparently was the house favorite of the Reagan and Clinton administrations (not to mention Queen Elizabeth's, too!). I sometimes find it in the grocery store, but it can also be found in stores like BevMo. The last cab I bought for the 2002 Cab was about $57 around Christmas.|||Prime rib is usually considered the best steak, but the size of it makes it not such a good choice to serve with the rich buttery crab.
I would go with something smaller like a ribeye or New York strip to serve with the crab.
For the crab, it is cooked when you buy it. To heat it, brush lightly with oil and place in a hot oven until they get hot and can crack. I hated steaming or boiling crab since it makes the crab difficult to crack open and they even become waterlogged. So bake them until the test edge of the leg makes an audible crack and they are very hot to the touch. Serve with butter and lemon.
Remember to not serve so much that you can't have dessert!
And dont eat so much that your date feels too full to enjoy the rest of an otherwise romantic evening. Eat light!|||tenderloin|||STEAK: Black Angus or Ranchers Reserve Filet Mignon.
I recommend this cut because it is extremely tender and relatively small. You can find Ranchers Reserve at a Safeway affiliate (Vons, Pavillians, etc.). Stay AWAY from Prime or USDA.
WINE: Columbia Crest Grand Estates Cabernet Savaignon
I recommend this wine (make SURE to get the Grand Estates, not the Valley or Two Vines) because it will meld with the steak and crab, without overpowering either. It's readily available at markets, drugstores or high end liquor stores. $10.
CRAB: The shell will turn dark orange.
If I can make a suggestion, take the guts out of both before serving.
ENJOY your day!
thank you in advance for your help with this|||This is my favorite meal.
Make sure the king crab legs are already split, so you can just slip the meat out. If not......this will NOT be a romantic dinner.
The best way to cook crab, that I have found is to bake it. Never boil it, and steaming is 2nd best. But if you bake, you won't be dealing with the liquidy runoff.
Preheat oven to 425, and cook in a disposable aluminum roaster (no cleanup!) for about 15 min if thawed. 20 or so if frozen. Shells will be bright red when done. (It doesn't hurt to peek in the oven.) If your timing is off with the rest of what you are serving, it's OK to turn the oven off, and just leave the legs in a warm oven for 10-15 min.
Definitely use real butter for dipping.
The steak? 2 bacon-wrapped beef filets. As in filet mignon. Do not scrimp. Go to the butcher shop, not the grocery store. Trust me on this one. The butcher will wrap the filet with bacon for you. Ask him for two 5-6 oz. filets, with a bit of age on them. Broil or grill the steaks.
As for wine.......ignore the wine snobs, and go for what you both enjoy. I am a fan of Silver Oak Cabernet Sauvignon, which is a little pricy, but oh so good. Merlot works well will this meal as well.
Have fun|||That's what makes this site so fun, helping people out based on your own experience. I'm glad the dinner was awesome. Thanks for the response.
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|||Prime rib.....|||lobster steak i would think for a lady. if things go right, she should be getting all the meat she wants after dinner. (sorry, i tried to make it as clean as i could, but you all know it's true)|||That's really sweet. I think as long as it doesn't have any bones in it, so no T-bone. Make sure it is done thoroughly because pink steak is gross. Good Luck!|||I would serve filet mignon. It is the most expensive cut of meat because it is the most tender. It is also the easiest to cook.
You can grill it easily, broil it or pan fry it.
I suggest pan-frying it as you are making king crab as well. You can put the pot of water on to boil for the crab and start your pan for the meat.
For two filet mignons, I'd get a big pan, put about a dollop or two of butter. Wait for it to melt. You want the fire on med-low. You want the butter to melt, but not brown in the first 5 minutes. You can tell the meat is ready to put into the pan by taking a pinch of flour and throwing it into the pan. If it sizzles, it's ready. If it's not, turn the heat up just a tad. You don't want to do this with water as it will come back and ricochet hot butter at you.
Once the meat is in the pans cooking, I'd let it sit for 8-12 minutes on each side (depending on how thick the filets are). I then throw in a couple of dashes of worcestershire sauce (just a few --- most people who don't like it don't even know I put it in there), salt, pepper, and then some sliced mushrooms. While the liquid seeps out of the meat, it will cook the mushrooms and flavor a little au jus. Flip the meat and mix the mushrooms around so they cook evenly. Then within less than 30 minutes, they're done!
My favorite red wine is Grgich Hills Cabernet Sauvignon. I've always liked this wine and thought it was pricier because it came from a small boutique winery. But I've recently found out that it's because it wins tons of awards and apparently was the house favorite of the Reagan and Clinton administrations (not to mention Queen Elizabeth's, too!). I sometimes find it in the grocery store, but it can also be found in stores like BevMo. The last cab I bought for the 2002 Cab was about $57 around Christmas.|||Prime rib is usually considered the best steak, but the size of it makes it not such a good choice to serve with the rich buttery crab.
I would go with something smaller like a ribeye or New York strip to serve with the crab.
For the crab, it is cooked when you buy it. To heat it, brush lightly with oil and place in a hot oven until they get hot and can crack. I hated steaming or boiling crab since it makes the crab difficult to crack open and they even become waterlogged. So bake them until the test edge of the leg makes an audible crack and they are very hot to the touch. Serve with butter and lemon.
Remember to not serve so much that you can't have dessert!
And dont eat so much that your date feels too full to enjoy the rest of an otherwise romantic evening. Eat light!|||tenderloin|||STEAK: Black Angus or Ranchers Reserve Filet Mignon.
I recommend this cut because it is extremely tender and relatively small. You can find Ranchers Reserve at a Safeway affiliate (Vons, Pavillians, etc.). Stay AWAY from Prime or USDA.
WINE: Columbia Crest Grand Estates Cabernet Savaignon
I recommend this wine (make SURE to get the Grand Estates, not the Valley or Two Vines) because it will meld with the steak and crab, without overpowering either. It's readily available at markets, drugstores or high end liquor stores. $10.
CRAB: The shell will turn dark orange.
If I can make a suggestion, take the guts out of both before serving.
ENJOY your day!
I just bought Alaskan King crab...how do I cook it?
They are already red and frozen...should I just boil them, and for how long?
Thanks so much for contributing to our Christmas eve dinner!!
Merry Christmas!!|||Boil water, add a pouch of Old Bay seasoning (any store has it) and put the leggs in for about 3 minutes!
Make sure you do not over cook them. That is the thing most people do. Enjoy that great dinner pixie!!|||It is fully cooked. You can serve them cold (with mayonnaise for dipping) or warm them in boiling water or steam and serve with melted butter.|||They are already cooked. All you do is warm them up, usually in a steamer. Some dip them in mayo, but I like melted butter mixed with a little lemon and/or lime juice and a dash of salt.|||Read and follow
http://www.northwest-seafood.com/alaskan鈥?/a>
Good luck Merry Christmas and crack several for me! Do you have an extra seat open? LOL|||THE EASIEST WAY IS TO CUT THE THE SHELLS FIRST AND PUT THEM IN GLASS BAKING DISH....ADD ABOUT A CUP TO A CUP AND A HALF OF WATER ....COVER THE DISH....AND PUT IN THE MICROWAVE ON HIGH FOR ABOUT 4 MINUTES.....LONG ENOUGH FOR THE WATER TO BEGIN STEAMING REAL WELL....LET THEM SIT AND STEAM TO EATING TEMPERATURE.....REMOVE FROM MICROWAVE DISH....TRANSFER TO DINNER PLATE....CRACK OPEN AND ENJOY.....MERRY CHRISTMAS TO YOU AND YOUR LOVED ONES
Thanks so much for contributing to our Christmas eve dinner!!
Merry Christmas!!|||Boil water, add a pouch of Old Bay seasoning (any store has it) and put the leggs in for about 3 minutes!
Make sure you do not over cook them. That is the thing most people do. Enjoy that great dinner pixie!!|||It is fully cooked. You can serve them cold (with mayonnaise for dipping) or warm them in boiling water or steam and serve with melted butter.|||They are already cooked. All you do is warm them up, usually in a steamer. Some dip them in mayo, but I like melted butter mixed with a little lemon and/or lime juice and a dash of salt.|||Read and follow
http://www.northwest-seafood.com/alaskan鈥?/a>
Good luck Merry Christmas and crack several for me! Do you have an extra seat open? LOL|||THE EASIEST WAY IS TO CUT THE THE SHELLS FIRST AND PUT THEM IN GLASS BAKING DISH....ADD ABOUT A CUP TO A CUP AND A HALF OF WATER ....COVER THE DISH....AND PUT IN THE MICROWAVE ON HIGH FOR ABOUT 4 MINUTES.....LONG ENOUGH FOR THE WATER TO BEGIN STEAMING REAL WELL....LET THEM SIT AND STEAM TO EATING TEMPERATURE.....REMOVE FROM MICROWAVE DISH....TRANSFER TO DINNER PLATE....CRACK OPEN AND ENJOY.....MERRY CHRISTMAS TO YOU AND YOUR LOVED ONES
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