Dinner- revisiting two favorites Lamb and Asparagus

Sunday is always special at our home and yesterday was just a little more so. My lovely wife prepared the delicious meal depicted here, Rack of Lamb Roasted with Spiced Crust  and  Sautéed Asparagus with Shallots. I must say it was a truly wonderful combination. If you haven't given either of the recipes a try, do so, you won't be disappointed.

King Crab Legs

 Updated 4/13/13

King Crab Claw 3/4 pound

A little history here. My first encounter with King Crab was in a small place in Connecticut where I lived and worked after graduating. At the time, I was somewhat unimpressed - after all I was in "Lobster country" and crab just wasn't "as good" so the old saw went.

Well since moving to Arizona a number of years ago, we have grown to truly enjoy King Crab Legs. I don't even order Lobster when I travel to the shores of the Atlantic for a visit. They just aren't as tasty any more.

When buying king crab, the red Alaskan King crab should be our first choice.

King crab legs are measured by how many crab legs it would take to make 10 pounds. A size "12-14" means you will get about 1 leg per pound. That's BIG! I prefer to purchase the "right" or large claw as it yields the most meat. About a pound per person is more then enough.

PREPARATION:

First thaw the frozen crab legs overnight (24 hours) in your refrigerator. Slightly squeeze the middle of the center section to make sure the king crab legs have thawed.

Melt about 1/4 lb of unsalted butter per 2 lbs of crab legs (about a pound per person) for dipping.

COOKING: STEAMING:

Since King Crab leg have already been cooked before freezing, we are only reheating them. Over cooking makes them mushy and soggy.

Select a large "roaster" type pot with a rack long enough to fit the legs. Add water to the pot just to the bottom of rack or grate. Tightly cover the pot and bring to a full boil. Place your crab legs on the rack or grate. (You can bend, but DON'T break the legs to fit into the steamer) after it returns to a boil reduce the heat and steam for 5 to 7 minutes.

Serve accompanied by a small cup of hot melted butter to dip the crab meat into. (The Chinese handle-less tea cups work excellently for this)

GRILLING KING CRAB LEGS:

Light your charcoal in a chimney starter. After the coals are flaming, spread them around and then Preheat the grill. The grill and grates should be hot before you cook to prevent food from sticking. Coat the grids with olive oil.

Add the legs to the grill and cook with the lid open for about 5 minutes on each side at a medium heat say 350 degrees or so. Turn occasionally. They are done when the ends are a nice solid white and you can smell them. The sweet odor of crab tells you they are ready to serve.

Serve with a small cup of drawn unsalted butter.

EATING KING CRAB LEGS:

Break them apart at the joints by bending them backwards, being careful of the sharp pickers on the shells. Using a fork, work it by inserting one fork tine into the end of the crab leg, then working the fork up the length of the shell, you can open the leg and extract the meat.

Place the meat in the warm butter and continue extracting the meat.

Alternately a nut cracker, knife, Lobster Crackers and even hammers can be used to break the shell.

"Steamers" Steamed Soft Shell Clams

Being a native New Englander, one of the things I miss most is Steamed soft shell clams or “Steamers”. Especially the beauties from the clam beds of Ipswich, Mass. The Steamed clams that can be gotten here on the dusty roads of Az. are sorely lacking, as most often they are hard shelled Cherry Stone clams, much tougher and certainly not as sweet.
New England fish markets have soft shelled clams most of the year, but so far I haven't found a way to get them here as they are fragile and don't keep well.
Steamers are more casual then Gourmet, but these bivalves are "out of this world". Serve them with lots of napkins and a good bottle of beer. My preference is Fullers ESB ale, stout enough to stand up to the clams.

INGREDIENTES:

2-3 pounds soft shell clams (for 2)
1 stick butter (Unsalted)

PREPARATION:

Proper cleaning of the clams includes rinsing them in a colander under running water followed by an hour or two in a bucket full of water, gently stirring occasionally (the shells break easily) then draining the water. Repeat this until little or no sand is left in the bottom of the pail. Any clams that are open and don't respond to a touch should be discarded as they are dead.

STEAMING:

Add an inch of water to a large pot and bring to a boil, add the clams, tightly cover and reduce heat. At the same time, melt the butter in a small pan. Allow the clams to steam them until they open, about 5 minutes or so. If all the clams are not open, continue steaming, checking every minute or so. Remove the clams to serving bowls with a slotted spoon. (You can remove them as they open).

The liquid (broth) should be gently poured in cups, leaving the sand in the pan, and served along side the clams. Divide the melted butter among small bowls and served along side the clams

EATING:

Remove the clam from its shell, you may have to dislodge the muscle to the shell. Then peel the black skin off the neck. Dip the clam using the neck as a handle into the broth and swish it around a bit to dislodge any remaining sand. Then dip it in the butter. Sipping the broth adds to the flavor.

Mix up a nice tossed salad and serve along side.