Friday, August 19, 2011

King Crab Legs

I buy a lot of Private Selection items at our Kroger Marketplace.  That brand really never lets me down!  So Gianna said she wasn't interested in king crab legs.  She had requested lamb chops earlier this week, so that's what she was having anyway.  My honey and I feasted on these scrumptious king crab legs just last night.  Those crab legs that you normally see on the buffet - they're usually snow crab.  These are the big daddies.
That's my husband's plate.  He is so spoiled.  The shells are already pre - cracked, but I always take the meat out of the shell for him.  He deserves it.  He works really hard for me and the girls.  Here's what the box looks like:
We've been celebrating his birthday all month.  We don't really eat like this that much!  My friend Dan manages Cajuns, a seafood restaurant in town.  He says that steaming seafood is the best way to cook them without overcooking them.  So here's how we steam our king crab legs:
My friend Jayne Caldwell calls this a flying saucer.  It's actually a steamer insert.

Here's what it looks like inside of the stockpot.  To steam 2 pounds of king crab legs, I pour 2 cups of water into the pan.  The water level doesn't reach above the insert.  I turn the heat up to high, add the crab legs, cover the lid, and let it go for about 12 minutes.  (They're frozen.)

For the butter, I melted 2 tablespoons in the microwave for 20 seconds.  You can add garlic, lemon juice, and/or parsley.  Also, it is always easier to get these things opened with crab splitters.

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