ALASKA KING CRAB ROYAL

  • 12 oz. Alaska King crab split legs, thawed if necessary

  • 1/4 cup butter or margarine, melted

  • 1 tbsp. lemon juice

  • 2 tsp. grated onion

  • 1 tbsp. finely chopped parsley

  • 1/4 tsp. tarragon, crushed

  • Dash bottled hot pepper

Cut crab legs into 2-1/2 to 3 inch pieces. If desired, remove crab meat from shells and cut into bite-sized pieces for easier serving; return to shells. Combine remaining ingredients and brush over crab. Place crab legs, shell-side down, on broiler pan. Broil 3 to 5 inches from heat 3 to 4 minutes; brush occasionally with sauce. Makes 2 main-dish servings or appetizer servings. Recipe can be doubled.

Grilling Method
Prepare Alaska King crab legs as directed above. Place crab legs, shell-side down, on rack about 5 inches above hot coals. Grill 5 minutes or until thoroughly heated; brush occasionally with sauce.

 

ALASKA KING CRAB WITH MUSHROOMS

  • 12 oz. Alaska King crab split legs, thawed if necessary

  • 3 tbsp. butter or margarine

  • 1 cup sliced fresh mushrooms

  • 2 tbsp. chopped green onion

  • 1 to 2 tbsp. dry sherry or dry vermouth

  • 1 tbsp. lemon juice

Cut crab legs into 2-1/2 to 3 inch pieces. Melt butter in 10 inch round or 8 x 8 x 2 inch microwave proof dish at high about 30 seconds; add mushrooms, green onion, sherry and lemon juice. Cover with waxed paper. Microwave at high 2 minutes; rotate dish 1/4 turn after 1 minute. Add crab legs, meat-side down; cover with waxed paper. Microwave at medium 3 to 4 minutes or until thoroughly heated; rotate dish 1/4 turn after 1-1/2 minutes. Makes 2 servings. Recipe can be doubled.

Conventional Method
Melt butter in skillet; add lemon juice. Sauté crab legs, meat side down; turn and push to sides of skillet. Sauté mushrooms and onion; splash sherry over all ingredients. Serve immediately. Makes 2 servings.

Serving Tip
Serve over cooked rice.

KING CRAB FETTUCCINE

  • 6-8 oz. Alaska King crab meat, thawed if necessary

  • 1 clove garlic, minced

  • 1/2 cup butter or margarine

  • 3/4 cup heavy cream

  • 1/2 cup grated Parmesan cheese

  • 1/2 tsp. pepper

  • 12 oz. fettuccine noodles, cooked and drained

  • Salt

  • 1 tbsp. chopped parsley

Drain and slice crab. Sauté garlic in butter. Blend in crab, cream, cheese and pepper; cook and stir until thoroughly heated. Add to hot fettuccine; toss lightly. Salt to taste. Garnish with parsley. Makes about 6 servings.

 

ALASKA KING CRAB STIR-FRY

  • 12 oz. Alaska King crab  split legs,* thawed if necessary

  • 2 cups sliced fresh mushrooms

  • 1 cup vertically sliced onion

  • 1 small clove garlic, minced

  • 2 tbsp. oil

  • 1 cup fresh Chinese pea pods or 1 package (6 oz.) frozen Chinese pea pods,** thawed

  • 3/4 cup diced tomato

  • 1 tsp. cornstarch

  • 1 tbsp. cold water

Cut crab legs into 2-1/2 to 3 inch pieces. Sauté mushrooms, onion and garlic in oil until slightly softened. Add crab, pea pods and tomato; stir-fry until vegetables are crisp-tender and crab is thoroughly heated. Blend cornstarch and water; stir into pan juices. Cook and stir until juices are thickened and clear. Makes about 2 servings. Recipe can be doubled.

*About 6 ounces Alaska King crab meat can be substituted

**One green pepper, sliced vertically, can be substituted

 

CREAMED CRAB AND SPINACH SOUP

  • 6-8 oz. Alaska King crab  meat, thawed if necessary

  • 1 package (10 oz.) frozen chopped spinach

  • 3 tbsp. butter or margarine

  • 1/2 cup chopped onion

  • 2 tbsp. flour

  • 1/8 tsp. each pepper and ground nutmeg

  • 2 cups each chicken broth and half-and-half or milk

Slice crab; reserve liquid. Cook spinach according to package directions; drain. Melt butter in large saucepan. Add onion; sauté until tender. Blend in flour and spices. Gradually add chicken broth, stirring constantly; heat to boiling. Purée spinach mixture in blender or food processor. Add half-and-half, crab liquid and crab. Heat thoroughly. Do not boil. Makes 6 servings.

Serving Tip
Creamed Crab and Spinach  Soup can be served chilled.

 

HARLEQUIN ALASKA KING CRAB RICE

  • 8 oz. Alaska King crab  split legs, thawed if necessary

  • 1/2 lb. hot bulk sausage

  • 1 cup uncooked rice

  • 1 small clove garlic, minced

  • 2 cups water

  • 1/8 tsp. curry powder

  • 2 medium tomatoes, chopped

  • 1 medium green pepper, chopped

  • 1 cup frozen peas, thawed

  • 2 tbsp. minced green onion

Cut crab legs into 2 inch pieces. In large skillet, crumble and brown sausage. Add rice and garlic; sauté until rice is golden brown. Add water and curry powder; bring to boil. Reduce heat; simmer, covered, 20 minutes. Stir in tomatoes, pepper and peas; top with crab legs. Simmer, covered, 5 minutes longer or until vegetables are crisp-tender and crab is thoroughly heated. Garnish with onion. Makes 4 to 6 servings.

 

STEAMED KING CRAB WITH CHOICE OF SAUCES

  • 1-1/2 lbs. Alaska King crab  split legs, thawed if necessary

  • Melted butter or margarine

  • Spicy Tomato Relish

  • Shallot Cream Sauce

Cut crab into serving sized pieces; steam on rack over 3/4 inch boiling water 5 minutes or until thoroughly heated. Serve with melted butter; Spicy Tomato Relish or Shallot Cream Sauce. Makes 4 servings.

Microwave Method
In 10 inch round or 8 x 8 x 2 inch microwave proof dish, microwave Alaska King crab split legs on high 2 to 2-1/2 minutes or until thoroughly heated. Rotate dish 1/4 turn every minute.

Spicy Tomato Relish
In food processor or blender finely chop* 1/2 cup coarsely chopped tomato, 2 tablespoons catsup, 2 tablespoons each coarsely chopped celery and green pepper; 1 tablespoon coarsely chopped onion, 1 teaspoon coarsely chopped parsley, 1/8 teaspoon bottled hot pepper sauce and dash garlic salt. Do not purée mixture. Makes 3/4 cup.

Shallot Cream Sauce
Sauté 3 tablespoons minced shallots or onion in 1 tablespoon butter or margarine until softened. Stir in 1 tablespoon flour and 1/8 teaspoon each crushed dill weed and pepper. Cook and stir about 1 minute. Blend in 1/2 cup dairy sour cream; salt to taste. Makes about 1/2 cup.

*Vegetables can be finely minced with knife.

 

DR. JOHN'S "ALMOST CAJUN" ALASKA KING CRAB

  • 2-1/2 lbs. Alaska King crab  legs

  • 1/2 cup fat free mayonnaise

  • 1 tsp. Cajun seasoning, or to taste

  • 1 tsp. lemon pepper

  • 1 tsp. minced garlic

  • 1 tsp. dry vermouth

Remove crab meat from shells.* In small bowl, combine remaining ingredients. Spread mixture on all sides of crab legs. Cover and marinate in the refrigerator, 30 minutes. To cook, heat a large skillet over medium-high heat. Cook crab, turning as necessary until browned and heated through.

*2-1/2 lbs. Alaska King crab legs will yield approximately 1-1/4 lbs. crab meat. Makes 4 servings.

 

ALASKA KING CRAB LOUIS SALAD

  • 1-1/2 lbs. Alaska King crab split legs, thawed if necessary

  • 2 large tomatoes, cut into wedges

  • 2 hard-cooked eggs, cut into wedges

  • 1 cucumber, sliced

  • 8 spears drained, cooked or canned asparagus*

  • 1/2 cup pitted ripe olives

  • Lettuce

  • Lemon or lime wedges

  • Louis Dressing

Cut crab legs into 2-1/2 to 3 inch pieces. Arrange crab, tomato, egg, cucumber, asparagus and olives on individual lettuce-lined plates; garnish with lemon. Serve with Louis Dressing. Makes 4 servings. Recipe can be halved.

Louis Dressing
Combine 2/3 cup mayonnaise, 1/3 cup chili sauce, 1 tablespoon minced green onion, 2 teaspoons lemon or lime juice, 1 teaspoon prepared horseradish and dash bottled hot pepper sauce; mix well. Makes 1 cup.

*One sliced avocado can be substituted.

 

Coal Point Seafood
1-800-325-3877
In Alaska 907-235-3877 · Fax 907-235-9773
Email: fish@alaska.net
4306 Homer Spit · Homer · Alaska · 99603