King crab is entirely appropriate for its name and is really a king size entry, adding grandeur to any menu. They are grand in both: appearance and taste, and the great restaurant chefs use them to cook gourmet salads, appetizers, entries and soups. When you purchase king crab legs, they are ready to serve. You need only to defrost or heat them.
The traditional recipe of the king crab legs preparation is the following:
Ingredients: 1 lb. Alaskan king crab legs and (or) claws, 1/4 cup butter or margarine, melted, 1 tbsp. Old Bay, 1/4 tsp. tarragon, crushed, 2 tsp. Dash O' Lemon seasoning, 1 tbsp. grated onion, parsley, finely chopped. Preparations: cut crab legs into 2 1/2 to 3 inch pieces. Combine remaining ingredients with melted butter and brush over crabs. Place crab legs on a broiler pan. Broil 3-5 inches from heat (heat three to five minutes) brush occasionally with the sauce. The recipe makes two main dish servings or four appetizer servings.
However, recently king crab legs have become the source for more innovative recipes, hence, increasing their value to the consumers' menu. Consider some more king crab legs recipes:
Alaska King Crab Louis Salad
Ingredients: 1-1/2 lbs. Alaska King crab split legs, thawed if necessary, 2 large tomatoes, cut into wedges, 2 hard-cooked eggs, cut into wedges, 1 cucumber, sliced, 8 spears drained, cooked or canned asparagus*, 1/2 cup pitted ripe olives, lettuce, lemon or lime wedges, Louis Dressing.
Preparation: cut crab legs into 2-1/2 to 3 inch pieces. Arrange crabs, tomato, egg, cucumber, asparagus and olives on individual lettuce-lined plates; garnish with lemon. Serve with Louis Dressing. The recipe makes four servings.
Louis Dressing: Combine 2/3 cup mayonnaise, 1/3 cup chili sauce, 1 tablespoon minced green onion, 2 teaspoons lemon or limejuice, 1 teaspoon prepared horseradish and dash bottled hot pepper sauce; mix well. It makes one cup.
*You can substitute canned asparagus with one sliced avocado.
Alaska King Crab with Mushrooms
Ingredients: 12 oz. Alaska King Crab split legs, thawed if necessary, 3 tbsp. butter or margarine, 1 cup sliced fresh mushrooms, 2 tbsp. chopped green onion, 1 to 2 tbsp. dry sherry or dry vermouth, 1 tbsp. lemon juice.
Preparation: cut crab legs into 2-1/2 to 3 inch pieces. Melt butter in a 10 inch round or 8 x 8 x 2 inch microwave proof dish at high for about 30 seconds; add mushrooms, green onion, sherry and lemon juice. Cover with waxed paper. Microwave at high for two minutes; rotate dish 1/4 turn after one minute. Add crab legs, meat-side down; cover with waxed paper. Microwave at medium for three to four minutes or until thoroughly heated; rotate dish 1/4 turn after 1-1/2 minutes. Makes two servings.
Melt butter in a skillet; add lemon juice. Sauté crab legs, meat side down; turn and push to sides of skillet. Sauté mushrooms and onion and splash sherry over all the ingredients. Serve immediately. It makes two servings. Serve over cooked rice.
The fishermen catch king crabs by means of special crab pots which are cubical wire traps with two or four entrance funnels King crab is a high quality product, when it is harvested and transported live to processing plants, where it is cleaned, cooked and immediately frozen. King crab is low in fat and calories, and it is a light and healthy source of high-quality protein.