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Written by Holly Bea
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Thursday, 05 July 2007 |
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 We’ve all seen Alaskan King Crab legs in the grocery store. But how many of you have passed them by just because you weren’t sure how to prepare them? Well, it couldn’t be easier, and there are several ways to do it.
First of all, the ones you buy in the store have already been cooked, and then flash frozen for optimum flavor. Be sure to buy them frozen, and not thawed. And don’t bother salting them — they’ve been brined already. In fact, you’ll want to rinse them before cooking so you don’t get an over-salty taste.
Here are four easy ways to cook your crab legs:
• Microwave: Wrap the frozen crab legs in a damp paper towel and microwave on high for 4 minutes.
• Broiled: Thaw in the refrigerator for 8 hours, then brush with butter and broil for three minutes.
• Baked: Thaw, and bake at 350 degrees for 8-9 minutes.
• Steamed: Place in a steamer over boiling water for 5-6 minutes.
Serve your crab legs with a small bowl filled with melted butter for dipping. Add a dash of Tabasco, a squeeze of lemon or a pinch of garlic to the butter.
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RECIPE
Chilly Crab Dip
1 7 1/2-ounce can of crabmeat, drained, cartilage removed and finely chopped
1 8-ounce package cream cheese, softened
1/4 cup mayonnaise
3 tablespoons milk
1/4 teaspoon Kosher salt
1/8 teaspoon minced, crushed garlic
Dash cayenne pepper or Tabasco, to taste
Combine cream cheese, mayonnaise, milk, salt, garlic powder, and cayenne pepper or Tabasco sauce in a small bowl. Stir in chopped crab. Chill for at least 30-60 minutes. Sprinkle with paprika. Serve with chips or crackers.
Cajun Crab Boil
As much as you might want to hop a plane to Louisiana, you probably have to show up for work tomorrow. But you can still experience one of the best culinary treats from the Bayou, right here in northern Colorado. Just head to the New Plantation in Evans for a Cajun Crab Boil.
And while it’s called a Cajun Crab Boil, there’s way more to it than just crab. It’s a casual feast of shrimp, sausage, corn on the cob, potatoes and crab simmered in Cajun spices. Traditionally, it’s served without dishes or utensils — it’s usually boiled and drained, then thrown onto newspaper and devoured with your fingers. It’s a little more civilized at the New Plantation and worth every penny of the $14.50 you’ll pay. (Soup and salad not included.) You’ll even enjoy live music most nights!
New Plantation
3520 11th Ave., Evans
330.7903
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