A Simple and Delicious Crab Legs Recipe!
Crabs Seafood is often something of a "love it" or "leave" it deal. Few foods exemplify this more than crabs legs. People that love them go to great lengths to cook and extract what little meat the legs offer....
Seafood is often something of a "love it" or "leave" it deal. Few foods exemplify this more than crabs legs. People that love them go to great lengths to cook and extract what little meat the legs offer. Others find them too much of a hassle to bother with preparing.
If you're one of those people who simply love crab legs (or wants to try them out for the first time), try out this simple recipe. And remember, if there's one piece of advice on seafood and crab legs we live by, it is this: patience is a virtue!
Preparing Crab Legs
Crab legs, like most high-quality seafood, need to be frozen or they'll go bad in about two days. So, you either need to take the crab legs out of the freezer in the morning and put them in the fridge before you go to work, or run them under cold water for several minutes.
This quick thaw method should take no more than 5-10 minutes, though deeply frozen legs take longer.
Inspect each leg for cracks before cooking. Boiling crab legs with cracked shells isn't a culinary crime, but it can make the interior meat a little too soggy.
Now that your legs have been inspected, set them to the side on a plate or a paper towel. They are ready to cook, but you need to prepare your broth.
Creating the Broth
Start by filling a large stock pot halfway with water. Since you're going to need to cook a lot of crab legs to feed even one person, we suggest picking up a Cusionox Elite covered stock pot from our shop. Its 10.4 liter volume should give you more than enough room to add over a pound of crab legs.
Now, you need to prepare your special seasonings. Add a pinch of salt, and teaspoons of dill and garlic. You can, of course, add more or less to suit your personal taste.
Some crab leg recipes call for garlic powder, but our best seafood preparation advice is to use minced garlic. Store bought minced garlic can work in a pinch, but freshly minced garlic creates a richer, and Earthier taste that you just can't get with powder.
Buy a whole garlic glove and use our Chef'n garlic slicer to cut your garlic into small squares. Mince the entire glove and store the left-overs in a small, sealed jar. Then, you can use it for later recipes!
Once you've added all your broth ingredients, turn the heat to just over medium-high. Once the water is boiling, add in your crab legs and immediately reduce the heat to medium.
Don't cover the pot while cooking, as this will create too much heat. Excessive heat will overcook the leg meat and make it stiff and hard to chew. Cook the legs for 3-6 minutes..
Time to Eat!
After your crab legs are done, serve immediately. This ensures that the meat is warm and juicy. However, you're going to need some help cracking the tough crab leg exterior.
Once you crack open the legs, you can either eat the meat as is, or dip it in warm butter. If you do decide to use butter, make sure to wear a Fox Run cotton lobster bib. These bibs will help protect your clothes from the inevitable butter drippings.
And don't worry if they get too dirty: they're washable!
If you are interested in our products and learning more about cooking seafood, contact us today!