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Cooking Alaska King Crab Made Easy!!
Here Are 10 Delicious & Healthy Ways To Prepare Wild Alaska King Crab Legs
Like all Alaska seafood, Crab from Alaska is always wild, sustainable and naturally pure!
You have spent a lot of money purchasing your Wild Alaska King Crab Legs and you want them to be as terrific and memorable as possible.
The good news is that preparing Wild Alaska King Crab
is pretty much fool-proof - as long as you have purchased a good quality product to begin with.
Although many king crab legs look alike, its what's inside the shell that really matters. The most important criteria that King Crab pricing is established on is what is known in the industry as "FILL RATIO".
Fill Ratio is the amount of crab meat actually filling the inside of the shell. This is crucial because after all that is what you are paying for. So many times what you think you are paying for may not be what you are getting, as appearances can be misleading.
we only buy Alaska King Crab that has a Fill Ratio of at least 95% or higher. We have set our stadards very high - our customers deserve it" -
Tim Berg , Crab Buyer
Crab buyers located in Alaska have first pick of the catch.
Rejected Crab, or Alaska King Crab not meeting these buyers criteria is then placed on the market, many times at discount outlets and big box stores in the lower 48 states.
By buying your Alaska King Crab Legs directly from a source in Alaska is your best assurance of getting absolutely Premium #1 Quality King Crab.
"
Crab buyers located in Alaska have first pick of the catch."
Rejected Crab, or Alaska King Crab not meeting these buyers criteria is then placed on the market, many times at discount outlets and big box stores in the lower 48 states.
By buying your Alaska King Crab Legs directly from a source in Alaska is your best assurance of getting absolutely Premium #1 Quality King Crab.
Alaskan King Crab Legs come in a variety of sizes. The very largest legs, often referred to as Colossal Size or Super Colossal Size, have more crab butter. Crab butter is what gives king crab its incredible flavor.
The larger the crab legs the more costly it is as well. Crab legs of this size make up a very small percentage of the total catch, and as a result are highly prized.
The legs pictured here are
INSTRUCTIONS
Remove the crab legs from the freezer about an hour before cooking.
Rinse under cold water to remove the glaze and let stand at room temperature for 30 minutes or so. The legs will thaw quickly. After 30 minutes take a sharp knife, I prefer one with a serrated edge and run the knife just under the shell on the bottom or white side of the leg, lengthwise scoring the shell. This is not necessary but makes the meat very easy to access once the crab is served on the table.
Colossal Size King Crab Legs For Dad
Traditional Method
Almost the entire catch of King Crab caught in Alaska comes pre-cooked.
Take a very large pot, fill it with water, add 1/4 cup of sugar, and bring to a boil.
It is helpful to have a pot large enough to completely submerge the legs. You can always break your legs to have them fit.
Next place your legs directly in the boiling water and reduce the heat to medium-low.
IMPORTANT - DO NOT BOIL THE CRAB LEGS - they are already pre-cooked , you are just warming them up.
Cover the legs if possible but not necessary. After 15 minutes your crab is ready. Drain and Serve.
~Bon Appetite'~
Enjoy your crab feast with drawn garlic butter and fresh squeezed lemon.
Serving your Alaska King Crab Legs with other seafood items such as Lobster Tails and Giant PRAWNS is always a big hit!!
Father's Day Lobster Special
Really BIG Tails - 12 - 14 ounces each
King Crab, Champagne and Vanilla Risotto
Creamy King Crab Risotto
2 ½ cups king crab broth, or more, as needed (*)
2 tablespoons butter, plus 1 Tbsp more to finish the risotto
½ cup finely chopped shallots (or mild onion)
1/4 cup capers
(option - 1/4 cup marinated artichoke hearts)
1 cup Arborio rice
1 cup champagne (or dry white wine)
Zest of one lemon
1 vanilla bean (has a deeper, richer, not-so-fruity flavor)
1 tsp sugar
Salt and pepper (I like to use white pepper) to taste
½ cup parmesan cheese
1 lb shelled cooked king crab meat
Heat the crab broth in a pot and keep it on medium heat while making the risotto.
In a 3-4 quart pan over medium/high heat, sauté shallots on in the butter until softened and slightly browned, 5-6 minutes. Add rice and stir until rice is opaque and shallots are limp, about 3 minutes.
Add champagne and cook, uncovered until absorbed, stirring constantly.
Add the heated broth one cup at a time cooking until each cup is absorbed, stirring constantly. This will produce a risotto which is cooked al dente
. If you prefer a softer texture, add one addition cup of broth and cook until absorbed, stirring constantly. About half-way through the cooking process, split the vanilla bean lengthways and scrape the seeds with the back of a knife right into the rice. Then season with sugar, salt and white pepper. Continue adding broth. Total cooking time is approximately 25 minutes.
Take off heat and gently add the extra tablespoon of butter, the grated parmesan cheeses, capers, artichoke hearts, the lemon zest and the crab meat. Let stand 5 minutes and serve with a sprinkling of parmesan cheese and a pinch of lemon zest.
(*) Crab broth
Approximately 2 pounds king crab legs or pieces (cracked)
4 quarts water
1 onion, coarsely chopped
1 stalk celery, cut in big chunks
1 carrot, cut in big chunks
1 chopped tomato
1 clove garlic
1 dried bay leaf
2 teaspoons black peppercorns
Kosher salt
Place all ingredients (except for the crab) in a 6- to 8-quart stockpot and cover with the water. Bring to a boil. Reduce the heat so the stock cooks at a fast, steady simmer. Add the crab and let the stock simmer and cook down for about 1 hour. Season the stock with salt. Use This crab for the Risotto.
Bon Appetite'
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