Alaskan King Crab Legs buy (Guide)

Alaskan King crab legs are succulent, mildly sweet, and tender, with snow-white meat with highlights of bright red. Taken from the very finest king crab harvested from the icy waters of the Bering Sea and North Pacific Ocean, CrabPlace.com king crab legs come fully cooked and are easily and quickly prepared by steaming, boiling, or baking.

King crab legs are cooked at sea where they are caught and flash-frozen aboard the fishing vessels to protect their flavors. A minimal amount of claws may be included with the legs. Frozen cooked crab legs on sale may be steamed or microwaved. Place them frozen over boiling water and steam them covered tightly for 6 minutes. Or place the frozen crab legs in the microwave covered with a damp towel and heat on defrost for 5 minutes. Brush with melted butter, season to taste, and serve with cocktail sauce.

Serving size:

approximately 1 to 1.5 pounds per person

Please note that Snow Crab can be prone to breakage during shipping and we are not responsible for breakage that occurs during shipping. We have a policy of not packing broken pieces, and we pack it very carefully.

Storing:

Frozen snow crab can be kept in a freezer for several months due to its protective water glaze.

Thawing;

Place snow crab in the refrigerator a day prior to cooking (steaming or broiling) it or overnight. If you have any left-over snow crab, place it in the refrigerator and use it within a couple of days.

How to cook crab legs:

Our crab legs are already cooked, so you are just reheating them by steaming them for 3 to 4 minutes or Broiling them for 3 to 4 minutes. We don’t recommend boiling them as we feel the flavor is reduced using this method.

How to eat crab legs:

Start by removing each individual leg from the cluster by snapping it off at the cluster.

Break each leg into two parts by snapping at the joint.

For each leg, part uses two hands on each end to gently bend back and forth until the shell breaks. The meat should slide out easily from the shell.

For claws, use a cracker. Don’t apply too much pressure or you’ll crush the meat inside. Peel back the shell until you can easily slide the meat out.

For the knuckle, crack it gently with your hands and fold it open. Use a small fork (or crab fork) to remove the pockets of the meat

Recipe

            Split King Crab Legs with Butter and Breadcrumbs

1 to 1½ pounds of King crab legs, thawed

2 tablespoons unsalted butter melted

¼ cup seasoned breadcrumbs

¼ teaspoon pinch salt

Optional: 2 tablespoons grated parmesan cheese

King crab legs are sold fully cooked and frozen, so all you need to do is thaw them and heat them through.

Turn the oven on broil with the oven rack set 6-inches away from the heat.

In a small bowl combine the breadcrumbs, salt, and optional grated parmesan cheese. Split the legs lengthwise with a serrated knife and brush them with melted butter and sprinkle them with the breadcrumb mixture. Broil them at for 2 to 3 minutes, or until they are golden brown and piping hot.