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Crab Legs!


SeafoodSuzy
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Hey! I was wondering if any of you wonderful eGulleters have any input or opinion about these great legs. I've been selling King Crab(Red and Golden), Snow Crab, and Dungeness Crab for years, and I wonder if there are any good recipes or preparation methods you guys would like to share. I'm a little wary of trying them, as frequently as I have to steam (microwave) them for my customers. Thank you in advance :)

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A quick steam to reheat really is the best preparation method I've found. Because they're nearly always processed (cooked and flash-frozen), the round in the microwave (or steamer) is really just to warm.

To echo the other response - simple; a little lemon melted butter makes a perfect accompaniment.

David aka "DCP"

Amateur protein denaturer, Maillard reaction experimenter, & gourmand-at-large

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A quick steam to reheat really is the best preparation method I've found.  Because they're nearly always processed (cooked and flash-frozen), the round in the microwave (or steamer) is really just to warm.

To echo the other response - simple; a little lemon melted butter makes a perfect accompaniment.

How about treating the king crab legs ceviche style. I know they're cooked, but how about a quick marinade of the chillled chunks of the meat with lime juice then drain and add diced red or sweet white onion, diced tomatoes, chunks of avocado and some minced jalapeno with a little s&p? Serve with white tortilla chips. Of course cilantro would be a natural addition, but not for me since I generally hate the stuff. :raz:

I agree the with above posters, melted butter and lemon, with maybe a bit of hot sauce on the side is the way I like them the most.

Inside me there is a thin woman screaming to get out, but I can usually keep the Bitch quiet: with CHOCOLATE!!!

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A quick steam to reheat really is the best preparation method I've found.  Because they're nearly always processed (cooked and flash-frozen), the round in the microwave (or steamer) is really just to warm.

To echo the other response - simple; a little lemon melted butter makes a perfect accompaniment.

How about treating the king crab legs ceviche style. I know they're cooked, but how about a quick marinade of the chillled chunks of the meat with lime juice then drain and add diced red or sweet white onion, diced tomatoes, chunks of avocado and some minced jalapeno with a little s&p? Serve with white tortilla chips. Of course cilantro would be a natural addition, but not for me since I generally hate the stuff. :raz:

I agree the with above posters, melted butter and lemon, with maybe a bit of hot sauce on the side is the way I like them the most.

mmmm! Ceviche... :wub: Is the claw or the leg meat the better part? Or is it just a personal preference thing?

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I prefer stone crab over the others, but my wife and daughter disagree and prefer the Alaskan varieties.

I liked them steamed with a bit of lemon and a horseradishy or garlicy remoulade type sauce. Beer, crunchy bread and maybe some celery sticks and I am alright.

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A quick steam to reheat really is the best preparation method I've found.  Because they're nearly always processed (cooked and flash-frozen), the round in the microwave (or steamer) is really just to warm.

To echo the other response - simple; a little lemon melted butter makes a perfect accompaniment.

How about treating the king crab legs ceviche style. I know they're cooked, but how about a quick marinade of the chillled chunks of the meat with lime juice then drain and add diced red or sweet white onion, diced tomatoes, chunks of avocado and some minced jalapeno with a little s&p? Serve with white tortilla chips. Of course cilantro would be a natural addition, but not for me since I generally hate the stuff. :raz:

I agree the with above posters, melted butter and lemon, with maybe a bit of hot sauce on the side is the way I like them the most.

mmmm! Ceviche... :wub: Is the claw or the leg meat the better part? Or is it just a personal preference thing?

I would go for the leg meat, but that really is my personal preference. For my tastes, the leg meat has a more substantial, meaty texture but I think the claw meat would work as well. Also, try to experiment with other types of ceviches mixtures like those utilizing coconut milk and ginger. I have chef Douglas Rodriguez' Ceviche cookbook (HERE at Amazon) which I purchased at his Miami restaurant several years ago. It's fantastic and has a lot of great ceviche and ceviche-style preparations. Please let us know what you come up with. :smile:

Inside me there is a thin woman screaming to get out, but I can usually keep the Bitch quiet: with CHOCOLATE!!!

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A quick steam to reheat really is the best preparation method I've found.  Because they're nearly always processed (cooked and flash-frozen), the round in the microwave (or steamer) is really just to warm.

To echo the other response - simple; a little lemon melted butter makes a perfect accompaniment.

How about treating the king crab legs ceviche style. I know they're cooked, but how about a quick marinade of the chillled chunks of the meat with lime juice then drain and add diced red or sweet white onion, diced tomatoes, chunks of avocado and some minced jalapeno with a little s&p? Serve with white tortilla chips. Of course cilantro would be a natural addition, but not for me since I generally hate the stuff. :raz:

I agree the with above posters, melted butter and lemon, with maybe a bit of hot sauce on the side is the way I like them the most.

mmmm! Ceviche... :wub: Is the claw or the leg meat the better part? Or is it just a personal preference thing?

I would go for the leg meat, but that really is my personal preference. For my tastes, the leg meat has a more substantial, meaty texture but I think the claw meat would work as well. Also, try to experiment with other types of ceviches mixtures like those utilizing coconut milk and ginger. I have chef Douglas Rodriguez' Ceviche cookbook (HERE at Amazon) which I purchased at his Miami restaurant several years ago. It's fantastic and has a lot of great ceviche and ceviche-style preparations. Please let us know what you come up with. :smile:

I sure will! We had fresh Florida Stone Crab claws last week. Are they good? What about snow crab?

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King Crab season has just started up in Vancouver - 13.80 a pound in local Chinese restaurants. It's a date that clearly marked on my calendar.

The crabs are kept live in holding tanks - and then the legs are split and steamed with garlic:

gallery_25348_1373_853.jpg

The garlic is pretty mellow - and the resulting dish is spectacular - the natural sweet brininess of the crab legs shining through.

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  • 4 months later...
Hey! I was wondering if any of you wonderful eGulleters have any input or opinion about these great legs. I've been selling King Crab(Red and Golden), Snow Crab, and Dungeness Crab for years, and I wonder if there are any good recipes or preparation methods you guys would like to share. I'm a little wary of trying them, as frequently as I have to steam (microwave) them for my customers. Thank you in advance :)

I bought a cluster of King Crab legs recently and was quite excited to experiment with clever preparations and adulterations. I started taking a few pictures . . . cracking a few open . . . before too long all that sweet, sweet marine flesh was gone!

To answer your question SeafoodSuzy, I'm partial to the smash and suck.

gallery_42214_6041_6707.jpg

Peter Gamble aka "Peter the eater"

I just made a cornish game hen with chestnut stuffing. . .

Would you believe a pigeon stuffed with spam? . . .

Would you believe a rat filled with cough drops?

Moe Sizlack

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I bought a cluster of King Crab legs recently and was quite excited to experiment with clever preparations and adulterations. I started taking a few pictures . . . cracking a few open . . . before too long all that sweet, sweet marine flesh was gone!

To answer your question SeafoodSuzy, I'm partial to the smash and suck.

gallery_42214_6041_6707.jpg

I like them just as they are as well, but highly recommend the scissors extraction method. Leaves the flesh more intact and no little bits of shell to pick out. Good kitchen scissors can even cut open the claws.

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This is great. I just got a chance to buy life Maryland blue crabs from my asian market last week. We don't get good LIVE crab here often so I thought I'd pick out a few fiesty ones. Um... I forgot one thing. I've never cooked live crab before. Dad was always the one to kill them. I dunked the poor still fighting the tongs fellows into hot boiling water and stupidly watched them cook to death. *shudder* It's going to take me awhile to get over that one. So anyway I took them out cracked them open, chopped them into pieces with the shells still there and stir-fried them. A common Thai stir-fry for crab treated this way is to used nam prik pao (roasted chili jam). I didn't have any so I ended up just using a bit of sugar and some red pepper flakes. Talk about YUM!

Recipe kinda winged it but you can wing it too:

2 crabs boiled and cut up into pieces. (Leaving them in shell makes the dish interactive)

1 large onion sliced into half moons

4 cloves garlic minced

3 TBS chili flakes (or to taste)

2-3 tsp soy sauce

2-3 tsp fish sauce

2 tsp sugar

2 eggs, beaten

Oil

Heat oil in wok (or large frying pan). Stir-fry onions and garlic until fragrant and soft, add crab pieces. Season with soy sauce, fish sauce, and chili flakes. Stir-fry for a few minutes as crab already cooked. Add sugar, taste. Seasoning should be strong; spicy, sweet, salty. Add beaten eggs and stir fry until egg is done. There should be a good coating of eggy goodness on the crab pieces. If I had ginger I would have added a bit of that too at the beginning. This recipe was something I just came up with and winged. Seasoning can be changed. You will want to keep it sweet, salty, and spicy. A squeeze of lime would have made this dish divine. I didn't have any and it was awesome. Serve with freshly cooked jasmine rice. Devoured in 30 minutes before realizing I should have taken a picture for egullet. It's not that photogenic though but man was it good. I might even brave killing a few crabs again just to make it again. I steamed the crab right before I cooked it so was able to leave it partial cooked. If you used fully cooked crab then only stir-fry a minute before adding eggs.

This recipe could easily be done with meaty crab legs. Hope someone tries it! Oh and this method works best for those who like to suck the succulent meat from the little bits and pieces of the shells. It is not a elegant dish as it's best eaten with the hands and many a sucking sounds will ensue! :wub:

Edited by OnigiriFB (log)
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Simple is best with these, and unless you live in Alaska or certain parts of Canada you are only heating as they will have been fully cooked before being frozen.

The best way I have found is to take the thawed legs and wrap them in a moistened towel (paper towels for me) with a few whole sprigs of herbs thrown in. A few stems of thyme and tarragon work nicely.

Then microwave just long enough to heat to your desired temperature, unwrap, and crack. Serve simply with some melted butter.

If you are anti-nuke machine you can also steam them. Again thaw the legs first, and bring some water with white wine to a hard boil to get as much steam as possible. Throw the same herbs as before onto the bottom of your steamer and in go the legs, again just long enough to heat to your desired temperature.

Cooking frozen is a no-no. It can make for uneven cooking, "wet" meat, and can lead to over cooking.

Boiling is also a no-no. Boiling whole crab is fine, leg clusters and boiling make for bad ju-ju.

Claw or leg meat?

Leg meat is softer and sweater, while claw meat is more substantial with a less sweet flavor, it also tends to be a bit tougher.

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We hit a local place last night that has all you can eat Snow crab...they also have a carving station and hot and cold buffet lines, but whatever

Crab Legs...steamy and full ..... they put a kids playbucket in the middle of the table and give you piles of napkins, shell crackers, and cocktail forks

When you have sucked in all the seafood and butter you can its time to waddle past the salad bar to the dessert table....last night I got the first cut of a very moist tasty carrot cake ( that counts as a vegetable right) and some pecan pie to slide into any open spaces

Crab legs - butter - maybe some lemon...good to go

tracey

The great thing about barbeque is that when you get hungry 3 hours later....you can lick your fingers

Maxine

Avoid cutting yourself while slicing vegetables by getting someone else to hold them while you chop away.

"It is the government's fault, they've eaten everything."

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