Perfect King Crab Legs - How To Prepare and Cook King Crab Legs
Amount of King Crab Legs to Purchase: Purchase 8 ounces to 1 pound per person.
Frozen King Crab Legs: It is recommended that crab legs thaw overnight in your refrigerator. If you're in a big hurry, king crab can be thawed under cold running water to speed this up. If you place them on a rack in a watertight container, they can drain as they are defrosting.
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.
Preparing king crab is usually just a matter of using your preferred reheating method. There are a variety of ways to reheat king crab. Steaming, microwaving, and oven baking are among the most common. With these methods, king crab only takes only 4 to 8 minutes to reheat:
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 tablespoon water per 8 ounces of crab legs. Microwave on high 3 to 4 minutes per 8 ounces of crab legs. Serve with lemon wedges, clarified butter and use nutcrackers to open shells.
Recipe and photo from the Taverna Opa Restaurant in Fort Lauderdale, FL.
2 tablespoons minced garlic
* The restaurant chef make his own fish stock for heating the claws, but for the home cook, using the shelf-stable boxed variety from the supermarket is much easier and works fine.
This may have to be done in batches if they don't all fit into the pan at one time. If done in batches, remove the heated legs from the pan and keep them warm until all are heated through. If done in batches, repeat until all are heated.
When the last batch of crab legs are heated in the pan, remove cover, and reduce heat to medium high. Add the vodka around the sides of the pan and let the vodka warm. Ignite the vodka with a match. Learn How To Flambé safely.
Once the flame subsides, serve crab legs with pan juices over them.
Makes 4 servings.
Per serving: 374 calories, 60 percent calories from fat, 25 grams total fat, 14 grams saturated fat, 162 milligrams cholesterol, 2 grams carbohydrates, .2 gram total fiber, no sugars, 2 grams net carbs, 34 grams protein, 1,226 milligrams sodium.
What's Cooking America© copyright 2004
What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. -