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.
INSTANT POT® SIMPLE STEAMED CRAB LEGS
There is no need to go to a high-end restaurant for crab legs when you can easily do them at home in your Instant Pot®. From the freezer to the table in 20 minutes. Save your money. It honestly doesn't get any easier than this.
Provided by Soup Loving Nicole
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Place a trivet in the multi-functional pressure cooker (such as Instant Pot®) and add water. Place crab legs on top of the trivet; you may need to let them thaw for a few minutes so they will fit.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using tongs, transfer crab legs to a serving dish. Squeeze lemon juice on top and serve with melted butter.
Nutrition Facts : Calories 199.4 calories, Carbohydrate 1.2 g, Cholesterol 83.4 mg, Fat 16 g, Protein 12.7 g, SaturatedFat 9.8 g, Sodium 324.3 mg, Sugar 0.2 g
STEAMED ALASKA KING CRAB WITH CHARDONNAY-LEMON-HERB SPLASH
Steps:
- Make the Chardonnay-Lemon-Herb Splash ahead and keep refrigerated. Bring it to room temperature and stir it well before serving.
- Rinse frozen Alaska Crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Discard towels. Cut crab legs into smaller sections with a large knife or clean kitchen scissors, if desired.
- In the bottom of a large steamer pot with an insert and a tight-fitting lid, combine the wine, water and lemon slices. Cover and bring to a boil over high heat. Place crab legs in steamer insert and place over boiling mixture. Cover pan tightly and cook for 6 to 8 minutes for frozen crab or 3 to 4 minutes for thawed crab, cooking just until crab is heated-through.
- Serve crab drizzled with the Chardonnay-Lemon-Herb Splash; pass the remaining splash on the side.
- Mix all the ingredients well.
- Makes 3/4 cup
STUFFED RAZOR CLAMS WITH ALASKAN KING CRAB RICE FILLING AND PANKO-CRUSTED RAZOR CLAM STRIPS ON CABBAGE SLAW
Steps:
- For the stuffed clams: Heat a wok over high heat. Add 2 tablespoons of oil and swirl to coat the pan. When the oil shimmers, add the garlic and ginger, and stir-fry about 2 minutes until soft. Add the chopped razor clam meat, scallions, and cilantro. Season with salt and pepper, to taste, and mix lightly. Fold the mixture into the rice with the chopped crabmeat.
- Divide the filling among 6 razor clam shells. Pour the sea water mixed with the kelp into a wok fitted with a steamer. Bring the water to a boil and place the stuffed clams in the steamer. Cover the steamer and cook until heated through, about 10 minutes.
- For the Cabbage Slaw: Whisk together the olive oil, lemon juice, lime juice, salt and pepper. Toss the cabbage in this mixture.
- For the Fried Clam Strips: Heat the oil in a wok or other deep frying vessel to about 350 degrees F.
- Dip the clam strips, first in flour, then egg, then panko, to coat. Drop into wok and deep fry 2 to 3 minutes until crisp and brown. Drain on paper towel lined plate, then salt immediately with coarse salt.
- Plating: Mound cabbage slaw on plate. Top with steamed stuffed clams. Surround with deep fried clam strips and garnish with scallions.
ALASKAN KING CRAB TEMPURA
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h10m
Yield about 2 dozen appetizers
Number Of Ingredients 21
Steps:
- Fill a pot (which will be large enough to submerge all the crab legs) with water, bring to a boil, and add vinegar, coriander, mustard seed, chiles, peppercorns and salt. Cook the crab legs until they turn bright pinkish orange, about 15 to 20 minutes. Remove and let cool until easy to handle.
- While the crab is cooling, make the sauce. Combine orange juice, soy sauce, teriyaki sauce, rice vinegar, tomato paste, chile, and ginger root in a small saucepan over medium heat and let reduce by half. Remove from heat and whisk in honey.
- Break crab meat from the shell.
- To make tempura, mix flour, cornstarch, and baking powder in a bowl. Dredge the crab pieces in this dry mix, shaking any excess back into the bowl. Then add seltzer to the flour mixture in a stream while whisking constantly to make it into batter. Season with salt and pepper.
- Heat canola oil to 375 degrees F in a deep fryer, or according to the manufacturer's instructions for similar foods. Dip each piece of crab in the batter, and add the to deep-fryer basket. Fry until golden brown. Drain on paper toweling and serve warm.
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