King Crab Recipes

  • ccs-crab-recipes

    Although there are lots of fancy recipes out there, king crab is amazing on its own. So, like all our seafood, we recommend you cook it simply. Additionally, the type of king crab we sell (Alaskan red king crab) is particularly amazing with a rich and sweet flavor. Our crab come cooked and frozen and can be eaten cold or hot. To eat cold, simply thaw it out overnight in the fridge in a tray (to catch water runoff). To eat it hot, you can boil, steam or even grill it. Steaming is probably the easiest way to turn out amazing crab but grilling can also be great with a slight smokey flavor.

    Steam:

    • Boil several cups (2-3 cups) of water in a large pot and add a tablespoon of salt. You can also add some herbs and spices to the water if you like as well as a half a lemon or two. Place the frozen crab legs in a colander over the boiling water to steam for 10-15 minutes (they will start to smell like wonderful cooked crab) with lid on. You can also thaw them before cooking, however, the main reason to do this is if they don’t fit in your pot while frozen. If you steam them thawed, cook for 5-7 minutes only. Although you could use some butter, you will find you probably don’t need it.

    Boil:

    • Fill a large sauté or fry pan to 1/2-inch depth with water; add crab legs and bring to boil; reduce heat, cover and simmer for 8 to 10 minutes for frozen crab or 3 to 4 minutes for thawed crab, until heated-through.  Drain.

    Grill:

    • First, thaw the crab legs in the fridge overnight in a tray to catch water. Don’t try to grill frozen legs as they will burn before fully heating. On the day you want to grill them, prepare a charcoal fire and let the coals die down to a nice red ember bed (you can also use a gas grill on medium heat). While the fire is being prepared, remove the crab legs from the refrigerator so they begin to come to room temperature. Paint the outside of the legs with olive oil then place them on the grill directly over the hot coals for about 5 minutes on each side. If the shell chars a little bit that is fine––it adds to the flavor. Try the Tabasco aioli dipping sauce (below) with the grilled crab.

    If you would like to “fancy it up,” try one of the following dipping sauces:

    Tabasco Aioli

    2 egg yolks
    1 teaspoon Kosher salt, or to taste
    Juice of 1 lemon
    1 cup canola oil
    Tabasco sauce, to taste

    Whisk together the egg yolks with salt and lemon juice.  Slowly begin to drizzle in the oil while continuing to whisk vigorously.  After about half of the oil has been added, thin out the aioli with a few drops of water. Continue to whisk in the remainder of the oil in a slow stream.  Once all of the oil has been added, the sauce should be thick and hold its form when a whisk is pulled through it.  Add Tabasco sauce in small increments, tasting after each addition so the aioli does not become too spicy.

    Rouille Sauce

    1/3 cup bottled roasted red peppers
    2 cloves minced garlic
    2/3 cup low-fat mayonnaise
    1 teaspoon lemon juice
    1/2 teaspoon red pepper flakes

    Combine peppers and garlic in food processor and process until well minced. Pulse in remaining ingredients until well combined.

    Basil-Mint Pesto Sauce

    2 cups fresh basil leaves
    1-1/2 cups fresh mint leaves
    1/2 cup olive oil
    3 Tablespoons toasted walnuts
    3 cloves garlic
    3-1/2 teaspoons lemon juice
    1/2 cup grated Parmesan cheese

    Combine basil, mint, oil, walnuts, garlic and lemon juice in a food processor; puree until smooth. Add Parmesan and pulse until well combined.

    Variation:For a creamier sauce, combine 1/4 cup Basil-Mint Pesto sauce with 1/2 cup low-fat mayonnaise.

    Mediterranean Dip 

    1 jar (6.5 oz.) artichoke hearts, drained and chopped
    1 cup grated Parmesan cheese
    1 cup low-fat sour cream
    1 cup low-fat mayonnaise
    1/4 cup sun-dried tomatoes (dehydrated or drained), chopped
    1 can (4 oz.) sliced olives, drained
    1/4 cup chopped fresh chives OR 2 Tablespoons sliced green onions

    Blend artichoke hearts, Parmesan cheese, sour cream, mayonnaise, sun-dried tomatoes, olives, and chives in bowl.

    Variation: Bake at 350ºF until bubbly.

    Butter Sauce

    1/2 cup unsalted melted butter
    1 Tablespoon lemon juice
    3/4 teaspoon garlic salt
    1/2 teaspoon dried dill weed
    Dash white pepper

    Blend ingredients together in a bowl.


    November 23rd, 2015 | Traveler | No Comments | Tags: , , ,

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