Alaskan king crab have a sweet and succulent flavor with moist, firm and rich meat. The claw and leg meat is somewhat firmer than the body meat. King crab is always pre-cooked and can be served either hot or cold. Popular preparation methods include broiling with butter, grilling, sauteing, and steaming. Crab meat is an excellent addition to soups, stews, salads and pastas. All crab legs are harvested from the icy waters of the Bering Sea & North Pacific Ocean.
Handling & Preparation
Crab legs are easy to prepare. Gently steam for five minutes or until the meat is warm. You can also drop them into boiling water with your favorite seasonings for five minutes. Either method will produce the most delicious crab legs!
5 lbs of crab claws will serve 4 to 5 people.
King Crab Krunch
- 1 pound king crab meat
- 1 can (8 3/4 ounces) crushed pineapple
- 3 tablespoons butter
- 1/2 cup thinly sliced celery
- 2 tablespoons cornstarch
- 2 cups chicken broth
- 1/2 cup toasted blanched slivered almonds
- 1 tablespoon lemon juice
- 1 can (5 ounces) chow mein noodles
Drain pineapple, reserving liquid. Melt butter in a 10-inch fry pan. Add celery, pineapple and crab meat. Cook over low heat for 5 minutes, stirring frequently. Dissolve cornstarch in pineapple juice. Stir into crab mixture. Add chicken broth gradually and cook until thick, stirring constantly. Add almonds and lemon juice. Serve over noodles. Serves 6.
All types of crab meat can be used interchangeably in these recipes. If you use king crab, eith frozen, packed or fresh, the best meat is taken mostly from the legs.