Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I almost bought some in the store today, but I have never made them before. They are frozen and pink, so are they cooked? I'm thinking, yes.
How do you warm them and serve them?
I just want to know what to do before I spend the money and screw them up.
They are cooked - boil up some water and put them in (you have to heat them through) - when you smell them, they are ready AND DELICIOUS!! Can I come have some? LOL - some have them w/melted butter and/or Old Bay, I personally like them as is. (have some crab crackers, you can sub. nut crackers, and some small forks, sharp knives)
You can boil 'em, steam 'em, or even put them on a grill.
All you're doing when preparing them is defrosting and getting to a temperature that is pleasing to eat, not for anything to do with safety. It is possible to cook too long but you've got a lot of wriggle room before that, it isn't like shrimp where fine line between good and overcooked rubber.
I defrost them overnight and eat them chilled the next day; for me, they lose texture and flavor being cooked twice. However, I know there are some who like to eat them hot with melted butter.
I almost bought some in the store today, but I have never made them before. They are frozen and pink, so are they cooked? I'm thinking, yes.
How do you warm them and serve them?
I just want to know what to do before I spend the money and screw them up.
Just thaw them or you don't even have to do that; stick them in boiling water to completely heat and fix them whatever way you want. We love crab salad in the summer and just heated crab legs in the winter with butter and lemon juice. They don't have a lot of meat so remember per serving, they can be prett pricy. I usually get them at Sam's. good crab is the best thing there is in my opinion.
We warm ours up on the grill or the oven. They don't lose flavor by boiling them in water and warming them up dry makes the shells crispier so they're easier to crack open...speaking of which, hold onto them with a tea towel when you're cracking them open. They are sharp and can cut you. They have curved pointed scissors that they sell especially for seafood. They make life much easier.
I didn't use the dill. I want just pure crab flavor with a little lemon butter.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
