Always great seafood. Live on Chesapeake and prefer this to my local places. Very fair prices and great choices.
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Alaskan King Crab Legs
Alaskan King crab legs are succulent, mildly sweet and tender, with snow-white meat with highlights of bright red.
Taken from the very finest king crab harvested from the icy waters of the Bering Sea and North Pacific Ocean, CrabPlace.com king crab legs come
fully cooked and are easily and quickly prepared by steaming, boiling or baking.
King crab legs are cooked at sea where they are caught and flash frozen aboard the fishing vessels to protect their
flavors. A minimal amount of claws may be included with the legs. Frozen cooked crab legs may be steamed or microwaved. Place them frozen over boiling water and steam them covered tightly for 6 minutes.
Or place the frozen crab legs in the microwave covered with a damp towel and heat on defrost for 5 minutes. Brush with melted butter, season to
taste and serve with cocktail sauce.
||Split King Crab Legs with Butter and Breadcrumbs
|1 to 1½ pounds of King crab legs, thawed
unsalted butter melted
¼ cup seasoned breadcrumbs
¼ teaspoon pinch salt
Optional: 2 tablespoons grated parmesan cheese
King crab legs are sold fully cooked and
frozen, so all you need to do is thaw them and heat them through.
Turn the oven on broil with the oven rack set 6-inches away from the heat.
In a small bowl combine the breadcrumbs, salt, and optional grated parmesan cheese. Split the legs lengthwise with
a serrated knife and brush them with melted butter and sprinkle them with the breadcrumb mixture. Broil them at for 2 to 3 minutes, or until
they are golden brown and piping hot.
If the crab legs turn golden brown before they become piping hot, place a tented foil over them and transfer them
to a lower oven rack. Let them cook for a few minutes. Serve immediately with a lobster fork and plenty of napkins.
Note about seasoning: You can add whatever flavors you want to spice up the breadcrumb mixture. I especially like
adding a dash of dried oregano or rosemary for an Italian flavor, and for a good old fashioned shore flavor, I add a pinch of paprika.
Yield: 1 serving
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