When it comes to seafood, there is only one king; and that king goes by crab legs! Tender and juicy meat locked behind a shell, seasoned with butter and a slice of lemon; makes your mouth water just thinking about it. Whether you go to your favorite seafood restaurant, or cook up your own batch at home, nothing can match the taste of those succulent delicacies fresh out of the pot. Now while this little (or big I should say) morsels don't come out of the ocean all pretty and prepped on a dinner plate. You have to work to get them to the point of utter delicious; and it starts with the catch.
The average Joe is not going to be out in the water looking for crabs to eat. No, we leave that to the professionals because crabbing is a hard job meant for certain people. I'm quite ready to admit that I wouldn't feel a fifth of the passion I feel for a plate of ready to go king crab legs, for a bunch of crabs in the water. Even once they get out of the water, you have to bind their claws lest some escape and give you a 'lawful of how they feel about being dragged out of their home! Then you have to put them in a tank of water that they came out of, because if you put them in fresh water, like any other fish; they might die. If a crab dies before you cook it, you don't eat it. I might seem cruel that you cook the crabs alive, but if you don't you can become really sick after eating from one. Crabs start decomposing the second they die.
So if you eat one that died before being cooked, you're eating carrion meat; yuck! Cooking king crab legs is not too difficult as long as your grab doesn't die first if you're cooking fresh from the water. But nine times out of ten, you'll get your crab from your local deli or general grocery store. When buying king crab legs from your grocer, they'll probably be somewhat pre cooked already, so be careful not to overcook your king crab legs, or else they'll get chewy; like rubber chewy. Cooking king crab legs is a rewarding feat that is great for summertime cook outs! Always pick out the best and the freshest selections when buying any type of meat, especially seafood.
King crab legs are a delicacy like no other. It's snowy-white, dense flesh has a rich, succulent taste that's unlike any other in the decapod crustacean category; these shell fish stand out. Found in the icy cold seas off the coast of Alaska, the crab are easily identified by their large size and spiny outer shell.
Cooking king crab legs is a fairly simple matter. It does take some care and attention, but, in terms of culinary skill and technique, it is one of the easier types of seafood to prepare.
First and foremost, prior to cooking your crab legs, you have to allow the thing to thaw in your fridge overnight. Most methods of cooking king crab require a mere reheating of around five to ten minutes, as most king crab legs have been precooked. This only goes for frozen king crab, of course. If you have fresh crab, simply skip the thawing process.
There are several methods for cooking king crab legs. Keep in mind though, that unless you are dealing with ocean fresh crab, you will only need to lightly cook, or reheat your crab. One way to do so is to place the crab legs in a steamer over a pot of boiling water (the pot should be filled only about 1/3 of the way). Cover the pot so that the steam can cook the crab. Cooking time can take anywhere from 6-15 minutes, depending on the size of the crab.
Another method of cooking the crab is boiling. This is fairly simple. All you have to do is fill a large pot with water and let it boil. Add some salt and, when the water starts to boil, thrown in the crab and reduce the heat to medium
