 From the Sea to the Table...It's all about Crab!
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Recipe For Crab Legs
by Crab-O-Licious
This recipe for crab legs is a perfect recipe for either Alaskan King Crab legs or Dungeness Crab. It's also a perfect recipe to make that will impress a crowd at your very own crab fest! First of all, if you are using frozen King or Dungeness Crab, thaw the crab overnight in the refrigerator. If time doesn't allow, you can bake them in a 9x13 inch baking dish for thawing as well. The author suggests using a two-layer bamboo steamer for steaming the crab legs. You can use a regular colandar, though, if that's what you have. Ok! Now on to the this recipe for crab legs... Ingredients:
Directions: First, combine the garlic and onion in a mini-processor or blender and pulse to mix. Add the sesame oil, wine and salt, blend well until it forms to a thickened puree for about 45-60 seconds. Put a few inches of water in the bottom of a wok or large pot over which the bamboo steamer basket will fit snugly. Bring the water to a boil over high heat. While the water is heating, use a cleaver or large heavy knife to cut the crab legs into pieces about 6 inches long or in half. Use the same large knife or kitchen shears to split the length of the shells, just on one side, not all the way through, to allow the flavors to penetrate the meat and make extracting the crab meat easier. Spoon the garlic paste over the crab pieces and spread it lightly over the split opening. Lay the crab pieces on 2 heatproof plates that will fit inside the steamer baskets and stack the baskets over the boiling water. Cover and steam until the crab is heated through and the wonderful, mouthwatering aroma of garlic permeates the basket, about 10 minutes. Transfer the crab legs to individual plates and serve immediately. This recipe for crab legs serves 2-4 servings. You can easily double or triple the recipe if you are having a crab festival. Enjoy! Go back to Crab Legs Recipes Check out some of our Crab Salad Recipes that will go well with this recipe for crab legs! Check out Crab-O-Licious.com Homepage and find more useful information about crab! "Catch 'em! Clean 'em! Cook 'em! Eat 'em!" |
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Then why not use the button below, to add us to your favorite bookmarking service? Crab Facts...Did You Know?... Substitutions for: 8-10 ounces king crab=1-6 ounce package of frozen crab meat=One, 7-1/2 ounce can of crab meat=1 cup of cooked and flaked crab meat... One average serving of crab: whole Blue Crab is 2 to 4 whole blue crabs whole Dungeness Crab is 1/2 to 1 whole dungie 1 serving of Crab Meat is 4 ounces Weightier Issues: Crab Meat 1 ounce=3 Tablespoons 2 ounces=1/3 cup 4 ounces=3/4 cup 5 1/2 ounces=1 cup 8 onces=1-1/2 cups 1 pound=3 cups of crab meat There's a special way to tell when crabs are done cooking. Their shells will turn bright red when properly cooked. Already cooked crab meat is widely available. Although it's often sold frozen, seek out fresh cooked crab meat for the best flavor and texture. In the months of September through April, during most crab fishing seasons is when the local fish markets often sell cooked whole crabs. Ask for them to be cleaned and cracked, or take them home crack them yourself and then remove the meat. Join our newletter "Crab Clique"
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and it never ceases to amaze me and my family how tasteful and delightful these crab recipes are!
