KING CRAB LEGS RECIPE (COOKED 4 WAYS)
This King Crab Legs recipe shows you how to prepare crab legs steamed, baked, grilled, or pressure cooked. Alaskan king crab legs are the perfect seafood dinner for special occasions and holidays.
Provided by Traci The Kitchen Girl
Categories Dinner Recipes Main Course
Time 15m
Number Of Ingredients 5
Steps:
- Stove, oven, or grill instructions: Combine the BUTTER and GARLIC in a heat-safe skillet. Place skillet next to the crab legs (for oven or grill method), or on a low heat setting on the stove until butter is melted.Microwave instructions: Combine the butter and garlic in a heat-safe bowl or microwave on HIGH for 1 minute, or until butter is melted.
- Place a trivet in the bottom of a large soup pot, stack CRAB LEGS on the trivet, and pour in 1 cup WATER.
- Turn stove burner to medium-high, cover the pot, and steam crab legs about 5 minutes, or until warmed through.
- Place a trivet in the bottom of the Instant Pot, stack CRAB LEGS on the trivet, and pour in 1 cup WATER.
- Secure lid and turn pressure release valve to "Sealing".
- Select MANUAL or PRESSURE COOK and cook 0 minutes on LOW pressure (1 minute for frozen crab legs), followed by a 5 minute natural pressure release.*Note: there's no need to pressure cook crab legs any longer than this if you bought them pre-cooked, which is usually how they're sold.
- Preheat oven to 400°F. Place crab legs on a baking sheet and brush with OLIVE OIL. Set garlic butter skillet on the same baking sheet.
- Bake in preheated oven for 20 minutes, or until crab leg meat is warmed through.
- Preheat grill to MEDIUM-HIGH (about 400°F).
- Brush or spritz CRAB LEGS with olive oil, place on the grill with the garlic butter, and turn off center burner.
- Close the lid and grill the crab until warmed through (5-8 minutes).
- Just before serving, use kitchen sheers to cut open the soft, underside of each crab leg (making it easier for guests to open).
- Serve crab legs warm with melted GARLIC BUTTER, garnished with LEMON and PARSLEY.
- Allow crab legs to cool completely and refrigerate in an airtight container up to 5 days.
Nutrition Facts : ServingSize 0.75 lb, Calories 494 kcal, Carbohydrate 1 g, Protein 63 g, Fat 25 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 204 mg, Sodium 2854 mg, Fiber 1 g, Sugar 1 g
OLD BAY® SEAFOOD BOIL
This is the absolute best way to enjoy seafood. The lemon, thyme, and Old Bay® really make the boil. The potatoes, corn, and sausage are mouthwatering for anyone who is not a big seafood lover. Enjoy in the summertime or pull this recipe out on Christmas and take time to relax with the family. Serve with fresh lemons, Bloody Mary's, cold beer, crusty bread, and plenty of napkins.
Provided by Brian Sapp
Categories Meat and Poultry Recipes Pork Sausage
Time 1h30m
Yield 14
Number Of Ingredients 14
Steps:
- Fill a very large stockpot fitted with a basket insert with about 8 quarts of water, or about halfway full. Squeeze lemons into the water, tossing the halves in too. Add onions, chiles, thyme, garlic, 1 2/3 cup seafood seasoning, 6 teaspoons kosher salt, and bay leaves; bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes.
- Stir potatoes into the pot and simmer for 15 to 20 minutes. Next, add the sausage and corn; cook another 5 minutes, making sure everything stays covered with the liquid. Add the clams and boil until they open, about 8 minutes. Toss in the shrimp and shut off the heat. Cover the pot and let the shrimp steep in the flavor for 10 minutes, adding the crab in the last 5 minutes (press them into the liquid).
- Drain and spread the crab, shrimp, sausage, clams, corn, potatoes, and onions out on a newspaper-covered table or on 3 large serving trays. Sprinkle with a dusting of Old Bay® or provide for individual use.
Nutrition Facts : Calories 737.9 calories, Carbohydrate 35.3 g, Cholesterol 323.6 mg, Fat 42.8 g, Fiber 5.3 g, Protein 52.8 g, SaturatedFat 19.4 g, Sodium 5130 mg, Sugar 5.4 g
WARM LOBSTER DIP (OR CRABMEAT, OR SEA LEGS, OR BABY SHRIMP)
This is a pretty tasty recipe for warm lobster dip. Again, as in title, you could substitute with crabmeat, sea legs, or tiny baby shrimp if you like. I happen to mostly use my "leftover" lobster tail or claw meat when I make this. I have a great 1 qt. chafing server with a tea light beneath it that I usually prepare this in. Serve with pita chips, crackers, baguette slices, or vegetables. You can make this thicker or thinner depending on the amount of half & half and sour cream you use - prepare as you like.
Provided by BlondieItaliana
Categories Lunch/Snacks
Time 35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Chop onion & garlic and put in microwave safe bowl with the olive oil. Microwave 1 minute then remove and add to a large bowl with all the remaining ingredients.
- Stir to combine well & add to oven safe baking dish sprayed lightly with cooking spray for easy clean-up (I use Pam Olive Oil Spray).
- Bake 30 minute covered with foil. Remove foil & bake another 10-15 minute until bubbly.
- Serve immediately.
Nutrition Facts : Calories 102.1, Fat 9.1, SaturatedFat 4.9, Cholesterol 24.2, Sodium 119.9, Carbohydrate 2.1, Fiber 0.1, Sugar 0.4, Protein 3.3
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