When you are getting ready to buy Alaska King Crab, you are probably dreaming about different ways to cook crab for yourself or for your family. Depending on where you purchase your King Crab, it may or may not already arrive cooked, frozen, and glazed. Most Alaska King Crab is cooked either as soon as they are caught or as soon as the fishing boats land. This keeps the crab fresh and preserves that delicious flavor. There are many ways to ways to cook king crab legs depending on your taste preferences, the event you have planned, or even the amount of time you have on hand. No matter what your plans, I have plenty of recipes to help. If you want to know more about the best way to cook Alaskan king crab at home, keep on reading. While you may be wondering what is the best way to cook king crab legs, I am going to let you in on a little secret — it's extremely simple. Many of my favorite crab leg recipes can go from the freezer to the plate in under 30 minutes. For me, time efficiency is important because along with a hungry spouse, I also have kids that command my constant attention. The final method of cooking your crab legs will depend on your presentation and your preferences, but I quite prefer to cook king crab legs oven over roasting or boiling. Anytime my friends ask me about how they should cook crab claws for their next party or informal event, I always suggest that keeping things simple is the best way to impress. Depending on how you cook Alaskan king crab legsyou might be able to create a mouth-watering meal with no more than freshly churned butter and a few drops of hot sauce! Before I tell you how to roast crab with only a few simple ingredients, I wanted to take a moment to talk about seafood and dieting. With so many people looking to watch their weight, many have turned away from food that offers rich flavors such as roasted garlic crab in their desire to lose weight. While anything can be eaten in moderation, seafood such as crab roast is actually very good for those looking to eat healthier. King crab is rich in good fats, low in calories, and is even high in proteins which makes it a perfect option for those who are following the keto diet. When I first started keto, I thought that I would have to give up those all you can eat king crab legs events that my husband and I love so much. Fish and other seafood such as King Crab is one of the best keto-friendly carbohydrates you can eat. Not only is seafood full of potassium, B vitamins, and Selenium, it is almost completely free of carbs. Just about all fish can easily be added to your keto meal plan, but just make sure that you double-check the number of carbs each has prior to wolfing them down. For example, shrimp has no carbs, but other shellfish have a small amount. If you are wondering is crab a shellfish, yes, it is, but there are only about calories in crab meat per 1 pound. Once I learned that I can cook crab as part of a healthy diet plan, my next logical question was what to cook with crab legsspecifically, which veggies.
How to eat king crab legs
Purists may say the only proper way to open crab legs, crab claws and the main shell of this marine creature is to use specialized seafood crackers. If you eat at any remotely upmarket restaurant, these implements certainly will arrive with your meal. But what if you want to eat home-cooked or barbecued crab? Not every household has exactly the right tools for the job. The shell on crab legs is softer and thinner than it is on the claws and main body. Even if you had crackers, you might not use them on this part of the animal. Wear gloves or wrap the legs in a clean dishcloth to prevent the spikes from hurting your hands as you pull them apart. If the joints are particularly stubborn, you may have to crack them with a mallet or the handle of a cleaver. Thin strips of cartilage poke out from the ends of the joints. Either pull these out with the crabmeat attached or cut through them with kitchen shears. To gain access to the leg meat, snip along the shell from one end of the joint to the end, opening up the shell. Pull the cut edges apart and lever out the flesh with a fork or your fingers. To extract the crabmeat from the leg joints that are too small to cut with shears, insert a single tine of a fork and gently wiggle it around to break the meat free from the shell. Now scrape out the meat with the tine. When eating crabs, nothing is going to stand in the way of a really determined lover of crabmeat. Failing that, as long as you have a cleaver, kitchen shears, a fork or mallet, and a paring knife and fork, all that juicy flesh inside the crab will be yours. The crabs are the easiest part of the crab to eat without crackers. For these, all you need to do is to crack the shell and pull it open. The best tool for the job is a mallet. Simply strike the claw at its thickest point, taking care not to hit your fingers, until the shell shatters, and then extract the meat with your fingers or a fork. Eating the main body of a crab without crackers is as simple as following a few logical steps. Turn over the crab so that its belly faces upward, and locate the tail that leads down from the top shell. Alternatively, lever off the top shell by pushing a paring knife underneath it and twisting. Pull out the gills and the guts and break the crab down the center with the mallet, or, if the shell is quite soft, you may be able to cut through it with kitchen shears. Video of the Day. About the Author. Jenny Green has a Masters in English literature and has been a freelance writer since How to Pre-Cut Crab Legs. How to Eat Lobster Tails. How to Debone a Whole Chicken. When Does Lobster Go Bad? Edible Parts of Dungeness Crab.
Alaskan king crab
Cooking and cleaning crabs is a fairly easy operation, but you can also buy most types of crab already cooked and cleaned. The largest varieties are sold already partially broken down Alaskan king crab legs, for example. Start picking crabs by breaking them in half or quarters for larger specimens. Most varieties can be broken by hand, but tougher shells can be tackled with a heavy knife or cleaver, if necessary. With a simple twist and a pull, most crab legs will separate from the body easily. Larger crabs may require a nutcracker to ease the separation. Some people start with the body meat, but the sweetest nuggets of meat in the claws are nice to get to straight away. A nutcracker or lobster cracker is a popular choice. A flat meat tenderizer—one solid whack and the claw cracks open enough to pull apart—works as well. Whatever tool you use, start with minimal force and add more until the shell cracks—you want to avoid too much shattering of the shell and thus having too many shards of shell in the crabmeat. Use a small fork skewers and chopsticks work well, too to remove the meat from the cracked claw. Once you have a claw picked clean, you can use the pointy pincer to pick out meat from the rest of the crab. You can crack the legs just like the claws, but many crabs have soft enough shells on their legs or you can snip them open with a pair of kitchen scissors. The choice is yours! If you've split the leg shell cleanly, you'll be able to pull out a solid piece of tender, sweet crab meat as a reward. Some crabs, such as blue crabs and stone crabs, won't have much meat in their bodies to bother with. Larger crabs will have a fair amount. The body meat isn't, generally speaking, as tender or sweet as the claw and leg meat, but it can still be worth getting, especially since it's fairly easy to remove. Just use a small fork, pick, or pincer to pull out the meat from the different sections of the body. If you haven't been eating the meat as you go, you'll have a nice pile of fresh crab meat when you're done. Use in salads, soups, or simply pile it on fresh bread, spread with butter or mayo, and enjoy the fruits of your labor. Start with Cooked, Cleaned Crabs. Continue to 2 of 7 below. Break Crabs in Half. Continue to 3 of 7 below. Separate the Legs. Continue to 4 of 7 below.
How to eat king crab legs without cracker
When it comes to seafood, sweet and meaty crabs are king. But just as there are many fish in the sea, there are plenty of these crustaceans, too. From blue crab to soft-shell to, yep, king crab, here's how to identify, cook with, and eat it all. These crabs are typically prepared whole, and meat from the legs, claws, and bodies is consumed. Tackling the tricky business of extracting the meat from the hard bodies is all part of the experiences—albeit a messy part. Blue crabs turn bright red when cooked. With bright blue claws, this variety of crab is easily recognizable. They're found in the Western Atlantic ocean, and are particularly abundant around Maryland's Chesapeake Bay area. According to Sam Gurung, retail manager at New York City's The Lobster Placeblue crab are available largely year-round, though they're most commonly eaten in the summer. Extracted and packaged lump crab and jumbo lump crab meat typically comes from blue crabs; it's what's used in crab cakes and salads. How to Prepare: Ask a Maryland local, and they'll tell you that blue crabs should be steamed until cooked they turn bright redtossed with a ton of Old Bay, and attacked with mallets or just your hands over newspaper. They're messy, but that's really half the fun. Soft-shell crabs are blue crabs with a bit of a misnomer. Perhaps more accurate would be "no shell" crab, as they have shed their shells before growing new, larger ones. The season begins in late April or early May, when the crabs start the molting process; they're available until June or early July. How to Prepare: Soft-shell crabs must be cleaned before preparing. You can ask your fishmonger to do it for you, but if you choose to clean them yourself, you'll have to use sharp shears to snip off their faces, and pull out their gills. Then, proceed with the recipe. They're larger than blue crabs and sweeter, according to somebut are prepared in a similar way. How to Prepare: Boil or steam for minutes until cooked through, season, and crack open with mallets or hammers. These varieties of crab are prized for their sweet and succulent leg meat.
Best way to eat king crab legs
King crab legs can be cooked in a variety of ways and their sweet, tender meat is generally paired with melted butter. When crabs are caught, they are generally cooked on board the fishing vessel and flash frozen to preserve flavor. However, in time crab legs can go bad; if that happens they must be discarded. Check the date. Generally, king crab legs have an unfrozen shelf life of five to seven days. If they have been sitting in your refrigerator for longer than this, it is likely that the meat has gone bad. When frozen, crab legs can last as long as 12 months and still retain flavor. To ensure you are not eating expired crab legs, date your meat so you know when it was purchased. Look at the color of the meat. Unlike the body of a crab which has brown-colored meat, crab leg meat should be snow white. When you crack open a crab leg, check the color inside. If the color seems off, avoid eating the meat as it could be bad or overcooked. Poke the exposed crab meat with a fork to check the texture. King crab meat should be very delicate, not tough and chewy. If the meat is tough, you have overcooked the crab and the meat has gone bad as a result. Since most crab legs have been pre-cooked, they require little cooking time — only a few minutes. Perform a taste test. Crab legs should have a sweet taste. If the taste seems off, avoid eating the meat since it may have expired. Elyse James. Elyse James began writing professionally in after deciding to pursue a career in journalism. She has written for "The Algonquin Times" as a general assignment reporter and published blogs and articles on Webcitybeat. James holds a Bachelor of Journalism from the University of Ottawa. King crab can be baked, steamed or even grilled for optimum taste. Step 1. Step 2. Step 3. Step 4. Show Comments.
How to break down a king crab
There are two types of meat found in a crab, white and brown. The milder white meat is found in the claws and the body of the crab and the richer brown meat in the main shell. Take a look at what's new and get inspired. Latest Recipes. Can't see what you're looking for? Browse our collection of cooking guides. View All. How to remove meat from a crab. How to make crab cakes. Once the crab is cooked, remove from the water and allow to cool completely. Lay the crab on its back and twist off the legs and claws. Holding firmly on to the shell, push the body section out with your thumbs. Scoop out the brown meat from the shell and reserve. Cut the body section in half try not to shatter the cartilage when doing this as it will be difficult to remove later and, using a small spoon or lobster pick, carefully remove the white meat. Crack open the legs and pull out the meat with a lobster pick. Twist apart the claw sections then break the claws with the end of a heavy knife when doing this, try to use just enough pressure to crack the shell not smash it into pieces as this will reduce the likelihood of bits of shell making their way into the dish. Remove the meat with a spoon or lobster pick. Finally, pick through the crab to check for any stray shell. Serving suggestions. Sign up to our newsletter now. How to cook crab. How to cook brown shrimp. How to prepare lobster claws. How to remove meat from a lobster. You may also like How to remove meat from a crab. A day at Whitby Crab Company. Easy crab bisque. Spiced crab samosas. Tobagan curry crab.
How to eat crab legs
Red king crabs are crustaceans that are harvested as a source of meat. Crab meat is high in protein and low in fat making it an excellent choice as part of a healthy diet. Red king crabs are found in oceans all around the world but most of what is eaten in America comes from the waters around Alaska. The parts of the red king crab that are eaten are its legs and to a lesser extent the claws. All crabs have five pairs of legs, with the foremost set having developed into a set of pincers. On red king crabs, the three sets of legs nearest the pincers are the largest and meatiest, with the fifth set small and tucked under the shell. Most harvested males weigh between 4 and 9 pounds while the record leg span for an adult is nearly 5 feet -- so there's plenty of meat in them. Live crabs are cleaned and the body split to divide the legs into two separate sections. The legs are then boiled immediately in salted water then quickly bathed in cold salted water to stop the residual heat cooking the meat further which can cause toughness. The sections are then frozen for distribution commercial distribution. Although the legs and claws of the red king crab provide the juiciest meat and are shipped to consumers, the shells are often dispatched to canners, which pick the bodies of any remaining meat to use in canned crab products. Tackling a king crab at home is also straightforward. Clean the crabs then pull off the legs and boil or steam them for 20 to 30 minutes. The flesh is obtained by cracking open the legs and claws using nut crackers or a small hammer. Fresh crab meat can be enjoyed as part of a salad with chopped avocado and a zesty dressing. You can also serve crab meat seasoned with fresh chillies as a sauce for spaghetti for a classic Italian dish or just use it for sandwiches. Alasdair Smith. Alasdair Smith is a Scottish-based writer with over four years professional experience. Many seafood lovers find red king crab legs are delicious. Show Comments.
In the past, crab would be one of the many crustaceans that those in poverty would eat. You should be able to find a variety of different types of crab from your local grocery store, though in some areas you may need to visit a specialty store. One of the main reasons as to why people love crab above other fish and crustaceans is because the meat is relatively mild in flavor and will pick up flavoring from the seasoning that you use while cooking it. As an example, in the South they have crawfish boil seasoning which is a blend of peppers and other spicy herbs. When you boil crab legs on their own, they have a delicious mild flavor that compliments butter extremely well. One of the many advantages to eating crab legs is the fact that they are packed with essential vitamins and minerals that our bodies need to develop properly. With all of the B vitamins, zinc, copper, and more, your body will surely thank you if you add crab meat into your daily diet. By eating crab you can have more energy, better cell function, healthier red blood cells, and even stronger bones. Below are some of the most essential vitamins and minerals in crab legs. The daily recommended dose for protein is around 46 grams for women and 56 grams for men. In a 3-ounce serving of meat from crab legs, there is over Since your body is constantly breaking down protein to build healthy tissue and muscles, eating crab is a great way to give it the nutrients it needs. It is also known as a complete source of protein, which means it includes all of the 20 amino acids that are needed to produce new proteins. Vitamin B According to the National Institutes of Health, getting enough vitamin B12 is the perfect way to reduce your chances of developing heart disease. It is also essential for maintaining a healthy level of brain function and to produce beneficial red blood cells. The average person needs around 2. Some of the other vitamins and minerals include: Phosphorus builds strong bonesSelenium antioxidant, improved thyroid function, immunityVitamin B6, Calcium, Zinc, and Copper. If you have been building a list of the foods that you want to start eating regularly to have a healthier diet, the meat from crab legs is perfect for managing your weight. Since the meat itself is so low in calories between 85 and 95 calories per servingit can be the perfect addition to your lunches and your dinners. There are 0 carbohydrates and 1 gram of fat per 3 ounces and this makes it one of the cleanest sources of protein. Compare crab meat to beef, which could contain over calories per 3-ounce serving and 11 grams of fat. The meat in crab legs can be used for a variety of cooking purposes, whether you want to eat it directly out of the legs or if you want to use it as a topping for your salad. You can mix it with yogurt and lemon juice to create a filling for your sandwich or replace it as the fish in fish tacos. Essentially, you will have a plate filled with legs from a crustacean that are relatively hard to get open without the use of tools. You will need a cracker to split the legs open at the perfect points so the shell can be pulled off and the meat can be enjoyed. For a first-time crab eater it can be difficult as some of the meat may get stuck in the shell or you may even find yourself chewing on more shell than meat. Not only is getting the meat out difficult, but it is also time consuming. At times, it can take several minutes to get to the meat inside of the shell. Another concern that many people have about crab legs is the fact that they can be expensive to buy or even eat at a restaurant. This is because in order to get enough meat for everyone to enjoy, you have to buy a lot of crab legs. When you begin cracking the shells open, you will be able to see just how little meat there is inside of each leg. If you really want to enjoy crab to the fullest extent, it may be one of the most expensive meals that you have had. As with any type of fish or crustacean, cholesterol and sodium are two concerns that you should take under advisement. Even though crab legs can be delectable, they can also take up a lot of your recommended daily intake of sodium and cholesterol. On average, adults should only be consuming 2, milligrams of sodium every day. For African Americans and adults over 50 years of age, 1, milligrams should be your limit. A small 3-ounce serving of crab meat has milligrams of sodium, which is quite high. If you have too much sodium in your daily diet, you could be at risk for high blood pressure, heart disease, and it can increase your chances of having a stroke or congestive heart failure. Cholesterol is another concern as it also puts you at risk for a stroke, heart attack, and heart disease. The average person should be consuming milligrams per day or if you have a heart disease, milligrams or less.
How to cook king crab
Of the 40 varieties of king crab known to exist, 10 are found in Alaska waters, according to the Alaskan King Crab website. Caught from October through January, the three types of crab—red, blue and golden—are often shipped live to a processing company. Once there the crab is boiled, cooled, frozen, packaged and sent to retailers in pound packages. King crab meat is highly sought because of its sweet taste and moist texture. Brush the king crab legs with garlic butter. Bake the crab legs in a preheated degree oven for eight to 10 minutes. Or boil the crab legs, without the butter, in a large stock pot for about 10 minutes. Let the crab cool for a few minutes to avoid burning your hands. Grasp the crab leg with both hands. Place one hand on each side of the leg joint. Bend and twist one of the legs off. Set it aside. Peel the shell and pull the strings of cartilage away from the meat. Set the crab meat on a plate with a dipping cup of melted butter. Stacy D. Cooper received her Bachelor of Arts degree from Indiana University with an emphasis in writing and literature. She is fascinated with books, reads constantly and is the owner and publisher of a book review blog and website. She currently writes for online content providers while raising her two daughters. By: Stacy D. Slide your scissors between the shell and the crab meat. Cut down the length of the shell. Dip the crab meat in butter, place it in your mouth and enjoy. About the Author. Photo Credits alaskan king crab legs image by jedphoto from Fotolia.
Bloveslife meets Curtis the Crab SR. a 9 LB Whole Alaskan King Crab