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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.
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Originally Posted by Jkgourmet
I'm not a fan of boiling them. The water gets into the legs and water logs the crab meat. Steam them for better results, imho.
yes to both of the above. Crab is one of the foods I will sit and eat until they quit bringing more
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.
Wow, that cream sauce dish sounds delicious! I'd add a bit of garlic into the sauce and grated cheddar into the crumbs (gotta have my garlic and cheese!)
What did you serve with this? I usually serve noodles with Alfredo sauce when I do my seafood.
Wow, that cream sauce dish sounds delicious! I'd add a bit of garlic into the sauce and grated cheddar into the crumbs (gotta have my garlic and cheese!)
What did you serve with this? I usually serve noodles with Alfredo sauce when I do my seafood.
Oh mercy, a fellow overkill artist!
I served it with those flat, wide, curly noodles (can't remember what you call them) tossed with a pinch of butter, cracked black pepper, salt and poppy seeds. Parker House rolls. I'm sure I had a salad but can't remember what it was. Probably something green with fruit and veggies in it.
Dessert was our traditional Norwegian Christmas cookies and mint chocolate frozen custard.
Dungeness is good. I suppose it's whatever you grew up with.
Yep, I'm a blue crab guy.
When I moved out to the west coast I became a dungeness guy, but to me there is nothing like a bushel of steamed blue crabs spiced with Old Bay served with butter/malt vinegar and cheap beer in cans.
When I moved out to the west coast I became a dungeness guy, but to me there is nothing like a bushel of steamed blue crabs spiced with Old Bay served with butter/malt vinegar and cheap beer in cans.
Blue crabs for me, too. I grew up catching them off our dock in the summertime.
You've got to take out the guts and pick the meat out of the hardshells, but with the softshells, you take out the guts and snip off the eyestalks and everything else is fair game.
Defrost them under running cold water in your kitchen sink. Don't steam them = cooking twice ruins the texture of the crab.
Get kitchen shears and a nutcracker, and get to work open up the legs and be very careful with the claw meat (it is delectable!) remove sinew. I would leave it in chunks at this point...
Meanwhile...
Saute 1 stick of butter in a saucepan, add a few cloves of sliced garlic for a few minutes and add the crab legs. Heat the crab through, turning gently in the butter/garlic sauce.
Toss hot cooked linguine with olive oil, and then pour the butter/crab sauce in and toss gently to coat and spread the butter/crab sauce. I also add some fresh ground black pepper and thinly sliced green onions for garnish and then have the logoatelli romano on the side for each person to add as they wish.
On the shelf soft shell crabs, you do eat just about everything but the guts. On the hard shell crabs, you basically spend most your time cleaning them and no you can't eat the shell or anything like that.
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