wannabechef
Assistant Cook
- Joined
- Oct 16, 2006
- Messages
- 34
Bought king crab (frozen) for Christmas eve. What is best method of cooking? I understand they are precooked when we buy and need only short time boiled or steamed.
Michelemarie said:Wow, learn something new everyday! We boiled ours and it stunk up the whole house - the next time we boiled them on the grill and it was much better - never thought of steaming them! Thanks!
mudbug said:All I know is that there was a huge box of them for sale at Costco this morning for $185. Giant box, giant legs.
Wonder if anyone bought it.
boufa06 said:For a flavorful and spicy crab dish, you can try the famous Singapore chilli crab. The recipe is here.
Even though this recipe is used in Singapore for hard-shell land crabs, usually from Sri Lanka or Australia it should also work for king crab as well because the latter is a hard-shell crab too.
Michelemarie said:Wow, learn something new everyday! We boiled ours and it stunk up the whole house - the next time we boiled them on the grill and it was much better - never thought of steaming them! Thanks!
stargazer021 said:I recently made crab legs for the first time. I wasn't sure how to make them and boiled them. They did make the kitchen stink but they still tasted good. Of course dipping in butter made them taste even better. Next time I will steam them. Thanks for the tips!
These crabs live in the mangroves, which are muddy areas close to the sea that are submerged during high tide and fully exposed when the waters recede at low tide. If there is similarity in appearance to the crabs that you mentioned (dungeness crabs) so be it. After all I do believe that the same recipe can be used with any kind of hard shell crabs.Candocook said:That looks fiery and delicious.
Land crabs? Sure does look like a Pacific--dungeness crab.
A great cook - Madam Cher Yam Tian - created a recipe for preparing fresh-from-the- sea crabs. She and her husband, Mr Lim Choon Ngee, set up a food stall selling sea crabs on the seashore, every day from dusk till the wee hours, by the light of a kerosene lamp. This was the first version of the Singapore Chilli Crab.
Glad you like the recipe. However, if you can get fresh ones it's much better in taste and flavour. Another way to prepare them is to stir fry with chopped garlic and season with light soya sauce and pepper besides steaming them of course.wannabechef said:Thank you all for tips and that chili recipe. My wife is Chinese so i am always happy to cook asian style. The large crab legs i bought are on sale for 5.99 here in Canada. Maybe i should buy another few pounds.