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Old 12-18-2015, 09:50 AM
 
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You can use plastic wrap in the microwave? Who knew?
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Old 12-18-2015, 09:55 AM
 
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I buy them, defrost them, pick them clean and then make crab cakes that are 95% meat and 5% seasoning, bread crumbs, carrots, and egg. So good and everyone loves getting chunks of crab without having to struggle with a giant spiky leg. I also make a spicy aoli to accompany it.
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Old 12-18-2015, 09:56 AM
 
Location: Texas
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Quote:
Originally Posted by otterhere View Post
You can use plastic wrap in the microwave? Who knew?
It's not actually touching the crab legs.
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Old 12-18-2015, 10:04 AM
bg7
 
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Originally Posted by aneye4detail View Post
I don't like King crab legs, they hurt my fingers.
The trick is to make sure the King crab is dead first.
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Old 12-18-2015, 11:49 AM
 
Location: Coastal Georgia
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Well, I am now the proud owner of 7# of crab legs, so they are definitely in my future.
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Old 12-18-2015, 12:01 PM
 
Location: Eureka CA
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I've never eaten frozen crab in my life. And king crab can't compare to dungeness. Our dungeness season is being delayed. Everyone's on edge. Pray for us.
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Old 12-18-2015, 12:01 PM
 
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Quote:
Originally Posted by bg7 View Post
The trick is to make sure the King crab is dead first.
bahahahaa!
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Old 12-18-2015, 12:32 PM
 
Location: Chicago area
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I like to bake the crab legs in the oven at 350 or 400 for about 20 minutes. I test the meat that is at the end of the crab to see if they're warm enough. You don't want to cook them, just make them warm enough to eat. Baking them makes the shell brittle and they are easier to crack.


I like to cook lobster tails the same way. I'll open the lobster shell from the front to the tail and put some butter and chopped garlic in the shell. I make a foil tent and bake it at 350 for about 30 minutes or until the lobster turns red. It's delish.
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Old 12-18-2015, 01:16 PM
 
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Originally Posted by gentlearts View Post
Thanks everyone. I'm going back to get some today for Christmas.
Ooh la la! We had them last year for Christmas. I played off a recipe from Ina Garten. Made a light cream sauce with a little white wine and tarragon in it then stirred in the sliced legs, lightly cooked jumbo shrimp, bay scallops and pieces from a couple of lobster tails. Put parsleyed buttered crumbs on top and heated it all in a shallow dish under the broiler until brown and bubbly. Served with slices of room temperature lemon.

I call that holiday overkill. No one complained.

In the summer I like to serve them chilled in bite-sized chunks on a bed of leafy greens with cold, poached asparagus slices, bleu cheese and a sprinkling of sunflower seeds. Lemony vinaigrette.
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Old 12-18-2015, 01:25 PM
 
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Originally Posted by eureka1 View Post
I've never eaten frozen crab in my life. And king crab can't compare to dungeness. Our dungeness season is being delayed. Everyone's on edge. Pray for us.
Dungeness is good. I suppose it's whatever you grew up with. At any rate, you don't want to eat Dungeness that's been frozen.

I lived in WA for two years and when I came home to MN I wanted to share that wonderful stuff with my family. Ordered a bankroll full and what a disappointment that was!
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