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Old 02-09-2007, 10:53 PM   #1
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Location: Anchorage, Alaska
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Alaskan King Crab!

I love living in Alaska, we are always the first to behold the bounty of our oceans, which are world famous for-KING CRAB! I was just going basic, a big aluminum pot (i'd use steel, but dont have anything big enough) I was thinking of a side of rice and udon noodle soup, perhaps making a butter dip with baked garlic at the bottom, for the legs themselves. any other ideas?


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Old 02-10-2007, 12:10 AM   #2
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There has been a lot of discussion on handling and cooking crabs in general, frozen crab legs etc in the past. Do take a look at some of these threads for ideas.

The proof of the pudding is in the eating!
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Old 02-10-2007, 06:07 AM   #3
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it went quite well. garlic butter dip (sweet and nutty) with an udon soup for filler...quite the feast
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Old 02-10-2007, 07:17 AM   #4
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Lucky you! Can't think of many places I'd rather be than smack dab in the middle of Alaskan King Crab country!!
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Old 02-10-2007, 07:48 PM   #5
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Since crabs are not "acidic" - aluminum will be just fine for boiling or steaming (although minerals in the water may stain the pot).

As for ideas on what to do with crab ...

Crab and okra gumbo served over rice, crab creole served over pasta, crab ravioli, mannacotti stuffed with crab and ricotta and 1-2 other cheeses, crab quiche, crab cakes, crab filled crepes, crab filled omlet, crab spring-rolls, crab with peas, sauteed onions and a white sauce in a puff-pastry shell (Crab a' la king), crab fried rice, crab bisque, boiled/steamed crab, fried crab (tempura batter, cornmeal, panko crumbs, etc.), crab salad, fried crab Po' Boy sandwich ....

That's just off the top of my head ... I might be able to come up with another idea or two if I thought about it for a minute or two ...
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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