Alaska King Crab Legs Recipes

Steps:

• To a large stockpot with a steamer insert, add beer, lemons and garlic and bring to a boil. Add crab legs and cover. Steam for 5 minutes or until crab is cooked through. Serve with drawn butter.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place crab legs in a shallow baking pan.
• Heat butter in a small saucepan over medium heat until melted, about 3 minutes. Whisk in seafood seasoning, lemon juice, garlic, and olive oil. Brush crab legs with butter mixture and pour any remaining mixture over crab legs.
• Bake in the preheated oven until opaque and flaky, basting regularly with the butter mixture in the pan, 25 to 35 minutes.

Steps:

• A Large 18-24 Ounce size pot. Fill the large pot with water. Cover the pot with a lid and let the water come to a full rapid boil.
• Add 1/1/2 to 2 full cups of White Vingar into the rapidly boiling water. Then take your King Crab legs and put them into the boiling vingar water. Let the crab legs boil for at least 20 minutes or more. The crab legs are done when parts of the meat turn light pink.
• Remove the pot from the burner, and pour some of the boiling water off of the crab legs, leaving some water to heat the remaing crab legs for eating later. As you remove the crab legs from the hot water, you will notice how soft the shell has become. Thats because the vingar has broken down the hard shell and the needles are not as tough as they were before the cooking process started. You should be able to remove the meat from the shell with a knife or cutting shears. The shell will now allow you to cut through to the meat, where you should be able to remove from the shell without a fight.
• Now you need to take a stick of butter, or if you buy Butter spreads such as, I Can't Believe It's Butter, or Smart Balance. Use either of your choice. Take as much butter as you feel you'll need for dipping of the crab meat for all who are eating, melt the butter and take some minced garlic and put 1-2 teaspoon fulls into the hot melting butter for taste. Add more or less if desired. Use salted butter or add salt if needed. Now you can dip & eat. The meat from the Crab Legs will fall out into whole pieces. You will never eat at Red Lobster again!

Steps:

• Bring butter to a simmer in a small saucepan over medium-low, skimming foam from surface. Remove from heat; let stand until milk solids sink to bottom. Slowly pour clarified butter into a small bowl, leaving milk solids behind; discard solids. Stir in miso and lemon juice. Serve crab legs, with warm butter mixture alongside.