I'm new here also and have a question??

HI I’m a newbie here. :slight_smile: Im going to have a lot of fun checking out new recipes. :slight_smile: Wow!!! TY! I love trying new recipes.

I just spent a lot of time checking out different topics and I’m a tad confused as this point where to ask a question???

So I’ll ask it here. :slight_smile:
Hubby was in charge of deciding our New Years Day dinner and he did GREAT!!!

Came home with 4 # of King Crap Legs/Claws (frozen from the local market) It’s been a while since I’ve made them. So…Help please!! I’m going to steam them and I like adding seasonings while steaming …any suggestions? I have “Old Bay” is that ok?? and I don’t remember if I steamed them from frozen or thawed?
Appreciate any help!!! Thank you!


Steamed Alaska King Crab

1-1/2 lbs Alaska King Crab Legs, split
melted Butter or Margarine
Spicy Tomato Relish
Shallot Cream Sauce


Cut king crab into serving sized pieces; steam on rack over 3/4 inch boiling water 5 minutes or until thoroughly heated. Serve with melted butter, spicy tomato relish or shallot cream sauce. Makes 4 servings.

Microwave Method: In 10 inch round or 8 x 8 x 2 inch microwave proof dish, microwave split king crab legs on high 2 to 2-1/2 minutes or until thoroughly heated. Rotate dish 1/4 turn every minute.

Spicy Tomato Relish:
In food processor or blender finely chop 1/2 cup coarsely chopped tomato, 2 tablespoons catsup, 2 tablespoons each coarsely chopped celery and green pepper; 1 tablespoon coarsely chopped onion, 1 teaspoon coarsely chopped parsley, 1/8 teaspoon bottled hot pepper sauce and dash garlic salt. Do not purée mixture. Makes 3/4 cup.

Shallot Cream Sauce:
Sauté 3 tablespoons minced shallots or onion in 1 tablespoon butter or margarine until softened. Stir in 1 tablespoon flour and 1/8 teaspoon each crushed dill weed and pepper. Cook and stir about 1 minute. Blend in 1/2 cup dairy sour cream; salt to taste. Makes about 1/2 cup.

Butter Sauce

1/2 cup Butter or Margarine
1 cup Sour Cream
1/4 tsp Seasoned or Onion Salt
1 tsp chopped Chives

Melt butter in a small sauce pan over low heat. Stir in sour cream, seasoned salt, and chives. Warm, but do not boil. Serve as dipping sauce in individual ramekins or small bowls. Great with king crab, shrimp, scallops, and salmon.

Buying, Cooking, and Serving King Crab
Buying King Crab

There’s plenty to look for when buying king crab. The first is, what type of king crab are you going to buy?. There are three types of king crab available in the market; Red, Golden, and Blue. Red king crab is the most sought out for as it is known for its sweet meat. Golden king crab is commonly smaller and more affordable, yielding less meat. Blue king crab tends to have extraordinary large right claws. It is similar in taste to Red king crab but its size is usually larger.

Sizes and Counts
Commonly king crab is measured by how many crab legs it would take to make 10 pounds. A size “12-15” would mean there is on an average 12 to 15 legs per 10 pounds. Sizes can range from 6-9 (really big stuff) to 21-24’s.

Color & Shape
One of the easiest ways to tell what kind of crab you buy is its color and shape. Red king crab is predominantly a nice solid shade of red with long slender legs. Golden king crab legs, on the other hand, is usually smaller, more orangy and has more spines on their legs. Blue king crab legs are also red but have a slight hint of orange in them. The crab legs will also be long and slender, but usually larger in size with the legs being more tubular in shape. All of these descriptions, of course, are for king crab that has been caught and cooked at sea. Live king crabs carry different shades of colors and can be quite fascinating.

King crab usually has a mild taste of succulent sweet meat. Alaska’s Red king crab from Bristol Bay is known for one of the best tasting king crab in the world. It is often said that Blue king crab is not quite as sweet as Red king crab, yet I have heard customer comments that say otherwise. Golden king crab is a close third and by all means would be enjoyed as well as any king crab. Honestly said, any king crab on my plate is a good king crab!

It is often said that the “merus” section of the king crab leg taste the best, yet I have heard many rave about the taste of claws also. King crab should not be overwhelming in taste and is usually mildly sweet.

Some lower grade king crab can carry a briny sea-taste. Rinsing the crab meat slightly before eating or cooking will rinse the brine from the crab meat. Boiling king crab can help in reducing this salty taste also.

Cooking King Crab Legs

In most cases, the king crab you purchase is already cooked. When king crab is caught at sea by those brave fishermen, it is cooked and blast frozen to secure its prized taste. Preparing king crab is usually just a matter of using your favorite reheating method.

Thawing your king crab is the first thing at hand. Correctly done, king crab is thawed under refrigeration at or below 38°. If you’re in a big hurry, king crab can be ran under cold water to speed this up. Try bending the crab legs at their joints or slightly squeezing the middle of the merus section to make sure the king crab has thawed. Once thawed, you can now prepare it for cooking. Don’t forget to break off part of a crab leg and pick out the sweet meat to add to a salad later.

As you might have guessed, there are a variety of ways to reheat king crab. Steaming, boiling and baking are among the most common. Usually, under these methods, king crab takes only 5 to 8 minutes to cook. Be careful not to overcook your king crab as it will reduce the king crab’s prized texture and taste.

There are scores of recipes to use king crab in. From soups to main entrees to salads. All, of course, very delicious and satisfying. Fisherman’s Express offers a great list of king crab recipes for your needs. Feel free to browse through them and bookmark them for later.

Serving King Crab Legs

King crab can be served in a variety of ways. Most commonly it is served by itself adjourned with a bowl of hot melted butter to dip the succulent crab meat into. This alone will win over anyone you’re serving king crab to and you will notice an influx of friends afterwards. Sometimes it’s good to add just a pinch of garlic to your melted butter and I’ve heard that a couple of drops of tabasco can be good too.

King crab, as you know, is usually served within its own natural shell. People have used nut crackers, knives, and even hammers to break the shell and grasp the rewards within. I have found that using a fork is sometimes best. By inserting one fork tine into the end of the crab leg, bending the top three fork tines downward to break the shell, then moving the fork forward along your cut and continuing the same strategy works okay, though not as exciting as striking the crab shell with a large hammer. Be careful of broken shell.

Having your king crab legs split before serving them is another great way to serve king crab. This allows for very easy access to the crab meat yet takes away from the adventure of “breaking” into the crab legs for the treasures within. Finding split king crab can be hard though. You may want to look for a local seafood retailer that can split the crab for you.

And so you’re off…to find some excellent king crab, prepare it anxiously with care and serve it as if you were serving to a king. The aromas circle the table, everyone’s eyes get big, and you all dig in. With sticky fingers, broken crab shells, piles of napkins, and a variety of utensils piling up around your plate, time passes by without notice. Rarely have you been so satisfied. And without a doubt, you will find yourself lounging on the couch or in a big easy chair afterwards hailing the contentment of such a great tasting meal.

Alaskan King Crab Royal

1 lb Alaska King Crab, split crab legs
1/4 cup Butter or Margarine, melted
1 Tbsp Lemon Juice
2 tsp grated Onion
1 Tbsp finely chopped Parsley
1/4 tsp Tarragon, crushed
dash bottled Hot Pepper

Cut crab legs into 2-1/2 to 3 inch pieces. If desired, remove crab meat from shells and cut into bite-sized pieces for easier serving; return to shells. Combine remaining ingredients and brush over crab. Place crab legs, shell-side down, on broiler pan. Broil 3 to 5 inches from heat 3 to 4 minutes; brush occasionally with sauce. Makes 2 main-dish servings or appetizer servings. Recipe can be doubled.
Grilling Method : Prepare Alaska King crab legs as directed above. Place crab legs, shell-side down, on rack about 5 inches above hot coals. Grill 5 minutes or until thoroughly heated; brush occasionally with sauce.

Marinated Alaska King Crab Claws

24 cooked Alaska King Crab Claws
1 1/2 cups Olive Oil
6 Tbsp white wine Vinegar
1 Lime, juiced

 2 cloves minced Garlic
 1/2 Tbsp Tabasco
 2 tsp fresh Oregano
 2 tsp fresh Basil
 2 tsp fresh chopped Parsley
 1 tsp fresh Oregano
 1 tsp Pepper
 1/2 tsp Salt
 1/4 tsp dried Dill

To prepare the marinade, combine the ingredients and stir until blended. To marinate the crab claws, place the crab claws in the bottom of a shallow dish. Cover with the marinade, cover and refrigerate overnight. To serve the crab claws, drain and reserve the marinade. Arrange the crab claws on a serving plate with garnish of choice. Serve the marinade as a dipping sauce for the claws. Crab legs can be substituted for claws.

2 slices bread, crusts removed
1 tablespoon parsley flakes
1/4 teaspoon salt
1 tablespoon favorite brand mayonnaise
1 tablespoon baking powder
1 egg, beaten
1 tablespoon Worcestershire sauce
1 pound crab meat

Break bread into small pieces and moisten with milk. Add remaining ingredients; shape into cakes. Fry or broil until golden brown.

Great! TYVM :smiley:

Kitchen Witch,
I tryed the Crab Legs Royal today, they were great!
Debbie :smiley:

Glad you enjoyed it!!

Kitchen Witch