Cover with a lid and steam the crab legs for 3-5 minutes. Add the crab leg clusters and toss to coat evenly. Heat the butter in a large skillet over medium heat add the minced garlic, fresh parsley, pinch of crushed red pepper flakes, sea salt, and freshly cracked pepper to taste. I served the crab legs with lots of extra garlic butter (for dipping) & lemon wedges on the side. These tasty buttery crab legs paired nicely with garlic rice, a simple but delicious salad, and some freshly baked bread. You can use whatever crab legs that are available to you, such as snow crab, king crab, or Dungeness crab. I am always on the lookout for new tasty dungeness crab recipes! I made these garlic butter crab legs when my local grocery store had a terrific sale on Dungeness crab. A simple, yet satisfying way to enjoy fresh crab legs. We couldn’t stand behind these so unconditionally unless we knew they are truly something special that you will LOVE!Steamed Dungeness crab legs tossed in a flavorful garlic butter sauce that takes less than 20 minutes to make. Serve with our SeaBear’s exclusive Crab Captain’s Vinaigrette, for a lighter and brighter accompaniment than melted butter.Įach order comes with simple storage and usage directions.Īnd of course, like all SeaBear products, our Dungeness Crab Clusters are backed by our FISHERMAN’S OATH 100% guarantee that you will be thrilled. Wonderfully sweet – never briny or salty – these Dungeness clusters have been flash-frozen to lock in their distinctive flavor and delicate texture. These culinary treasures –loved by top Northwest chefs - are native to the West coast, and caught in the cold waters of Alaska, Washington, Oregon and northern California. Named after a small fishing village here in Washington, these crab are SWEET, SUCCULENT and PACKED WITH MEAT! Unlike any crab you’ve had before, diving into the delicate goodness of our Dungeness Crab is an experience as much as it is a meal. Here in the Pacific Northwest, we LOVE our crab, and while we all enjoy Alaskan King Crab from time to time, no variety is more popular and widely enjoyed than the spectacular Dungeness Crab. The cracker crumbs will absorb any lingering crab smell, and leave your hands feeling fresh, soft and smooth, like you’ve rubbed them with talcum powder.Įxperience the Pacific Northwest’s Best Kept Seafood Secret! Then, rub your hands together, just like you were washing them with a bar of soap. Our Chef’s Tip For Cleaning Fingers After the Meal - Finely crush two soda or saltine crackers in your hands. Once the table is set, tie on a bib, roll up your sleeves and enjoy. Hot towels for wiping fingers are also a welcome addition. Finger bowls filled with hot tea and lemon slices will clean sticky fingers admirably (the tannin from the tea and acid from the lemon will slice right through the fat in the crab). Cover the table with butcher paper or layers of newspaper and have plenty of paper napkins on hand. Serving & Eating Dungeness Crab, Northwest Style - Allow one to two clusters per person. Crab prepared in this way is also ready to use in your favorite seafood recipes. Serve with melted butter or toss with your favorite sauce. Use the sharp, pointy crab "toes" to help pick tasty morsels out of the shells. Once the crab is cracked, all you have to do is twist and eat. Relax and have fun - with just a little practice, you’ll be an expert. Note: Place larger claws on their sides before striking. You can use shellfish crackers, a wooden mallet, or your hands. Be careful not to overheat your crab, as it will reduce the texture and taste.Ĭracking Crab - The trick is to strike or snap the shell just hard enough to crack it, but not so hard that you crush the meat. Usually, under these methods, crab takes only 5 to 7 minutes to warm up. Steaming, boiling and baking (we recommend 275F) are among the most common. If you prefer to warm your crab, there are a variety of ways to reheat it. Preparing - You can simply thaw your crab and serve chilled. Replenish the ice as it melts and pour off excess water. Simply pack them in ice and cover with a damp towel. Once thawed, they can be kept up to 3 days in the refrigerator. You can store our fully cooked Dungeness crab in the freezer for up to 6 months.
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