How do you cook Alaskan King Crab Legs??? Any good recipes???

My husband puts them in a pot with beer and old bay seasoning only. Maybe 1 1/2 cans of colt45 beer. It really depends on how many king crabs you have.


After you steam them for 15 - 20 mins with a lid on the pot, shaking them up frequently, then you eat. If he does'nt have any beer or oldbay, he steams the scrabs in plain water. Once they're done, he pours the water off and melts some butter and garlic in thepot with the crabs and enjoys. If you like Alaskan crabs, try Dungenees Crab Clusters. There is so much meat and I guarantee that you'll be hooked and you won't want alaskan anymore.|||Although most crab products that you buy in the US are already cooked this is what you can do if they are raw: You can simply throw the crabs in a pot of boiling water to cook them. Depending on the size of the crabs, it will take between 6 and 10 minutes to cook them. If the crab is alive when you start, the amount of cooking time has very little to do with safety 鈥?it鈥檚 more a question of whether the meat is underdone, overdone, or cooked just right. For blue crabs, six minutes is adequate; for a Dungeness, boil for 8 to 10 minutes. The shells of many varieties of crab turn red when they have been adequately cooked.





If you want to clean the crabs before you cook them, you can kill them by tossing them into boiling water for 30 seconds or by cutting just behind the eyes to remove the head. Next, scrape out the gills that are found under flaps just over the legs. Then, turn the crab over. On the underbelly you will find the "tail" or "apron," a slightly-lifted triangular flap. Pull this off. Finally, rinse the crab and pop it back into the pot.








Crab Rangoon





Ingredients:





1 tablespoon vegetable oil


1 clove garlic, minced


2 tablespoons minced onion


1 head bok choy, chopped


2 tablespoons chopped pea pods


6 ounce can crab meat, remove any cartilage


8 ounce package cream cheese, softened


1 tablespoon soy sauce


14 ounce package won ton wrappers


vegetable shortening





Instructions:





Heat vegetable oil in a large wok or pan. Add garlic and onion, and saut茅 2 minutes. Add bok choy and pea pods, stir-fry until the bok choy and pea pods are crisp tender.





In a bowl, combine crab, cream cheese, soy sauce, and saut茅ed vegetable mixture. Place about 3/4 teaspoon into the center of a won ton wrapper. Wet the edges of the wrapper, fold wrapper to make a triangle, and press to seal closed. In a wok or large pan, over medium high melt about 3 inches of shortening. Fry 3 to 4 crab wontons at a time until crisp and lightly brown on both sides.|||Boil them with Zatarain's Crab boil and serve with melted butter. A little Drambuie on the rocks makes it really special.|||Ingredients


6 pounds crab legs, frozen Alaskan King, 16 legs


2 sticks butter, unsalted


1 clove garlic, peeled, crushed


salt,


1 medium lemon, squeezed


We begin by pre-heating the oven to 400 degrees. In a small pot we melt the butter with the garlic and a pinch of salt over low heat. We then add the lemon juice and keep the pot on very low heat.


We put the frozen crab legs exposed crabmeat up into two 9 by 13 inch pans and brush them all over with the melted butter-lemon juice mix. We put the pan carefully in the oven, the legs are BIG, and bake for about 30 minutes brushing the exposed crabmeat a couple of times with the butter mixture. We want the crab legs to be heated through. We do not use all of the butter, we have about 4 or 5 tablespoons of butter remaining which we divide among small prep bowls. We serve the legs with the butter for dipping.|||Steam them for 20 minutes until hot and serve them with melted butter and wedges of Lime.|||You boil them in salted water. When they are nice and bright red, take them out and let them cool a little bit. While they are cooling, get out your trusty fondue set, and melt some garlic butter. In the garlic butter, mix some parsley, salt/pepper, and lemon juice. Start cracking open the crab and dip it in the garlic butter concoction. I have never tasted King Crab as good as this.|||Since crab legs aren't cheap and baking can dry them out, I would boil them and not for long just reall to heat through because they are already cooked (salt the water slightly) and just dip in warm butter! Perfect|||CRABMEAT FETTUCINI





1 pkg. 6 or 8 oz. Alaskian King crab, thawed or 1 can (7 1/2 oz.) crabmeat


1/2 cup butter


1 clove garlic


3/4 cup heavy cream


1/2 cup grated Parmesan cheese


1/2 tsp. pepper


1/2 tsp. salt





12 oz. fettucini, cooked and drained. Drain and slice crabmeat. Melt butter in skillet, saute garlic, blend in crabmeat, cream, cheese, pepper and salt. Heat, stirring constantly, until well blended. Add fettucini








CRAB MYSTERY SALAD





1 loaf white bread cubed


1 pkg. 6 - 8 oz. frozen Alaskan king crab or 7 oz. can king crab


4 hard cooked eggs, diced


1 lg. onion, finely diced


8 oz. sm. cooked shrimp


1 cup diced celery


3 cup mayonnaise


Crisp lettuce





The night before: Defrost crab if frozen; chill, if canned. Remove crust from bread and cut into 3/8 inch cubes. Combine bread cubes, eggs, and onions. Cover and refrigerate overnight. The next day: Drain and slice crab. Reserve leg piece for garnish. Combine bread with crab, shrimp, celery and mayonnaise. Chill. Serve in lettuce lined bowl. Garnish with crab leg, if desired.|||They come cooked, I have no idea where you would get raw ones, I've never seen them. Maybe? ...if you lived in Alaska.|||King Crab Bisque





8 tablespoons butter


8 tablespoons flour


3/4 teaspoon kosher salt


3/4 teaspoon fresh cracked pepper


2 garlic cloves, minced


1/2 cup onions, finely chopped


1/2 cup celery, finely chopped


3 tablespoons extra virgin olive oil


2 cups heavy cream


3 cups 2% low-fat milk


1 lb king crab meat


1/8 teaspoon paprika


1/4 cup fresh parsley


3 tablespoons sherry wine





In a large sauce pan add Olive Oil, Onions, Celery and Garlic.


Heat on medium untill Onions are translucient.


Add Butter and melt, then add Flour, Salt and Pepper and make a Rue.


Once the Rue is golden brown add the Milk and Cream, Blend well.


Crumble Crabmeat and add to the sauce pan. Slowly bring mixture to a boil and simmer for a few minutes.


Add the Sherry and serve garnished with parsley and a dash of paprika.








or








Crab Legs With Tequila-Citrus Butter





1 cup butter


1/2 cup fresh lime juice


1/4 cup 100% agave tequila


3 quarts water


1 tablespoon Old Bay Seasoning


12 cooked alaska king crab legs, shells cut lengthwise with kitchen shears just to crack open


2 limes, cut into wedges





Melt butter with lime juice in medium saucepan over medium-low heat. Let simmer 4 minutes. Remove from heat and add tequlia. Return pan to medium-low heat and whisk until butter is beginning to simmer; keep warm.


Bring 3 qts. water and Old Bay seasoning to boil in heavy large roasting pan set over 2 burners. Add crab legs and cover tightly with foil; cook just until heated through, turning crab once, about 4 minutes total. Divide crab legs amoung 6 plates. Divide warm tequila-citrus butter among 6 ramekins. Serve crab with tequila-citrus butter and garnish with lime wedges.





or





Roasted Plum Tomato Gazpacho With Lump King Crab





8 plum tomatoes


olive oil, for drizzle


16 ounces spicy V-8 juice (or other tomato juice)


1/2 red pepper, cut into dice


1/2 green pepper, cut into dice


6 scallions, diced


1 teaspoon honey


2 teaspoons garlic, minced


2 tablespoons cider vinegar or red wine vinegar


1 teaspoon cumin


3 tablespoons finely chopped parsley


1/2 teaspoon salt (optional)


Tabasco sauce


4 slices bakery bread (An Italian loaf will do nicely.)


butter (to coat the bread slices)


1 (1 lb) king crab meat





Spray the bottom of a heatproof pan with olive oil. Cut plum tomatoes in half lengthwise and lay them in the pan. Sixteen halves fit nicely in a 9- by 13-inch pan. Drizzle the whole lot with olive oil. A teaspoon or less per tomato will do it.


Roast the tomatoes one hour at 500掳F At 45 minutes you can check them, but unless they are really small tomatoes, they will not burn. You want to take them out just when a few of them are starting to get a char on the edges. The longer they are in there, the more intense the flavor will be.


Puree in a blender. You can leave a few chunks if you want, but this won't take long to get a nice puree. Set aside to cool.


In a large mixing bowl, put the V8, the red and green peppers, the scallions, honey, garlic, vinegar, cumin, parsley and salt. Add the pureed tomatoes and stir. Taste. Add Tabasco or hot sauce to taste. (A teaspoon or two should do it. If your guests like it hotter, place the Tabasco on the table so they can add more.)


You can put the soup in your refrigerator to chill and serve later, or you can serve it room temperature now.


For the Open-Face Crab Sandwich: When you are just about ready to serve, you are going to prepare your floating, open-face crab sandwich.


Butter your bread slices on one side. Place them on a cookie sheet and bake in a 350掳F oven for 7 minutes or until very lightly golden on the buttered side. Flip them over and toast for 3 minutes more.


Spoon the soup into shallow bowls. Place the toasted bread on top in the middle of the soup and then pile one quarter of the crab on top of each person's bread slice. It's a sizeable handful. A few pieces will fall off into the soup. That's fine. The soup will be room temperature or cold, the bread will be warm and the crab will be ice cold from the refrigerator. The juxtaposition of the temperatures makes this a very interesting dish.|||you boil them and then serve them with lemon wedge and melted warm butter