Alaska King Crab Nachos Recipes

DRUNKEN ALASKAN KING CRAB LEGS

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.

FRESH CRAB NACHOS

Steps:

• Preheat the oven to 375 degrees F.
• In a medium bowl, stir together the cream cheese, mayonnaise, and sour cream until smooth. Gently stir in the crabmeat, scallions, chiles, lime zest, 2 teaspoons salt, and 1 teaspoon black pepper and set aside.
• Distribute half of the corn chips on a large (12 × 18 × 2-inch) ovenproof serving platter (or a sheet pan). Spoon half of the crab mixture over the chips in dollops and then sprinkle with half of the Cheddar, half of the Monterey Jack, and all of the pickled jalapeños. Sprinkle with the remaining chips, then distribute the remaining crab mixture and cheeses on top. Bake for 20 to 30 minutes, until the cheese is melted and bubbling.
• Meanwhile, prepare the topping. In a large bowl, combine the tomatoes, onion, jalapeño pepper, lime juice, olive oil, avocado, parsley, and 1 teaspoon salt. Spoon onto the nachos, sprinkle with lime juice, and serve hot.

ALASKA KING CRAB GREEN PEPPERS BOATS

Steps:

• Scoop flesh from avocado and mash coarsely with a fork.
• Stir in shallot, 1 tablespoon lime juice, and wasabi to taste.
• Season with salt and pepper.
• Remove crab meat from shell and cut into 1/2-inch cubes.
• Toss crab with remaining tablespoon lime juice and salt to taste.
• Add the avocado to the mix.
• Clean and dry five green bell peppers. Slice off their tops and carefully remove any white membrane and seeds.
• Divide the peppers into at least 4 parts.
• Fill the pepper slices with the king crab stuffing.
• Store in an air-tight container and refrigerate until ready to serve.