family secrets, little tidbits, and anything else seafood wise I should know.
Thanks!
Thanks!
Put water in bottom, put seafood in, put lid on, turn up heat till steam forms, steam seafood, take out of pot, eat seafood.family secrets, little tidbits, and anything else seafood wise I should know.
Thanks!
family secrets, little tidbits, and anything else seafood wise I should know.
Thanks!
Aaaaahhhhhh..........king crab leg meat dipped in melted butter. Mmmmmmmmmmm.......good.It doesn't really matter how you cook them. So long as it gets the butter to your mouth.
I m glad somebody talking sensePass on the King Crab Legs and get live Blue Crabs instead.
There are 3 kinds of King Crab that a marketed in the lower 48 states. Red King Crab is considered the best/most desirable and is therefore the most expensive. Most of the Red King crab catch is sent to Asia. Next is Blue King Crab (they turn red/orange when cooked) and is the largest of the King Crab family. Most of the Red King crab sold in the US is actually Blue King crab. Golden King Crab is the smallest of this group and therefore less desirable. When cooked the shell will retain a bit of the golden color. Golden's are the most common King crab.family secrets, little tidbits, and anything else seafood wise I should know.
Thanks!
Pass on the King Crab Legs and get live Blue Crabs instead.
Serve with a giant plate of bacon for Surf and turf!family secrets, little tidbits, and anything else seafood wise I should know.
Thanks!
Alaskan King Crab LegsIt doesn't really matter how you cook them. So long as it gets the butter to your mouth.
Now you're just making me hungry for Alaskan King Crab Legs
King crab and snow crab legs don’t have as much flavor as lower 48 crabsfamily secrets, little tidbits, and anything else seafood wise I should know.
Thanks!
King crab and snow crab legs don’t have as much flavor as lower 48 crabs
No scientific data at all, but I watch diners drive ins and dives a lot and guy fier made a comment on one episode about king crab not having as much flavorI don;t know if that is actually true if you get live King Crab which I have never had. Here on the East Coast King Crab Legs were already cooked and then frozen so when you reheat them it is NOT the same as eating crabs that were cooked live right in front of you. I know that eating those reheated King Crabs are no where near as good as eating Blue Crabs that were cooked live and then eaten right after. Those are AWESOME.
Make sure the Alaskan King Crab legs are fresh. The last ones I got were bad and it was no fun for anybody...
All my previous comments being said, I am now hungry for king crab legg. Is it worth buying them online for delivery or at a real fishmonger, of just buy in grocery store?
My son (okay, and my wife and me 😁) accepted the task of moving 29 various sized boxes mailed to us by sister in Anchorage. (Yes, cheaper by the pound to mail then to have moving company bring them back).All my previous comments being said, I am now hungry for king crab legg. Is it worth buying them online for delivery or at a real fishmonger, of just buy in grocery store?
I would wait until April to order those crabs. This time of year the Blue Crabs are coming from the Gulf of Mexico and they are similar to King Crab Legs in that they are cooked and then frozen for shipment north. Still tasty but NOTHING like cooking them live and eating them that day.
One thing I did learn is that you can re-steam already cooked (cooked that day) for 3-4 minutes and they are just as good as cooking them live and then eating. Key is to not freeze them and eat them the same day as they are cooked (or the day after if you have some left over). Saves you from losing ones that die if you buy them live. For our family reunion we would get 3 bushels of crabs and when we got them live several dozen would die before I could cook them so it cut down on lost crabs. Also a lot easier putting already cooked crabs into the pot than putting live ones that objected to being cooked.![]()