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.