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Description
Includes: (3) lbs. Jumbo Alaskan King Crab Legs (approx. 6-8 legs)
Alaskan king crab has a sweet and succulent flavor with moist, firm and rich meat. The claw and leg meat are 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.
Jumbo Alaskan King Crab Legs (3 lbs.) Handling & Preparation
Your king crab legs will arrive pre-cooked and frozen in a specially designated cooler. You can keep thawed crab legs refrigerated (41°F) safely for up to two days. They will maintain their quality and good taste for up to four months in your freezer.
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!
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!
Jumbo Alaskan King Crab Legs (3 lbs.) Recipes
Steamed King Crab Leg over Parmesan Polenta with Mushrooms and Peas
3 Pounds King Crab Legs, shelled
1/2 Cup Butter
For the Salmon:
1 Cup Lobster Broth
2 Cups Chicken Broth
1 Cup Crimini Mushrooms
1 Tablespoon Cornstarch
For the Polenta:
1 Cup Cornmeal
2 Cups Chicken Stock
2 Cups Milk
1 Ounce Butter
1/2 Cup Parmesan Cheese, fresh grated
1/4 Cup Basil, fresh, shredded
Brush the crab meat with butter and reserve.
Prepare the sauce by boiling the chicken stock and lobster broth. Add the crimini mushrooms and thicken the simmering stock with cornstarch.
For the Polenta:
Combine the chicken stock, milk and butter, bring to a simmer. Stir in the cornmeal slowly, stir until smooth. Cook Polenta over low heat for 30 minutes or until smooth and creamy. Add parmesan cheese and basil and reserve.
For Service:
Gently steam the crab legs until hot (3-5 minutes). Ladle several ounces of sauce onto service plate. Spoon one serving of Polenta onto plate and top with hot crab leg. Drizzle with leftover butter and serve.
Garnishing Idea: Decorate plate with steamed pea pods and diced yellow squash.
3 Pounds King Crab Legs, shelled
1/2 Cup Butter
For the Salmon:
1 Cup Lobster Broth
2 Cups Chicken Broth
1 Cup Crimini Mushrooms
1 Tablespoon Cornstarch
For the Polenta:
1 Cup Cornmeal
2 Cups Chicken Stock
2 Cups Milk
1 Ounce Butter
1/2 Cup Parmesan Cheese, fresh grated
1/4 Cup Basil, fresh, shredded
Brush the crab meat with butter and reserve.
Prepare the sauce by boiling the chicken stock and lobster broth. Add the crimini mushrooms and thicken the simmering stock with cornstarch.
For the Polenta:
Combine the chicken stock, milk and butter, bring to a simmer. Stir in the cornmeal slowly, stir until smooth. Cook Polenta over low heat for 30 minutes or until smooth and creamy. Add parmesan cheese and basil and reserve.
For Service:
Gently steam the crab legs until hot (3-5 minutes). Ladle several ounces of sauce onto service plate. Spoon one serving of Polenta onto plate and top with hot crab leg. Drizzle with leftover butter and serve.
Garnishing Idea: Decorate plate with steamed pea pods and diced yellow squash.
