Sunday, December 27, 2009

Crab legs

This Holiday season we found an abundance of seafood on sale. Here are some amazingly huge crab legs purchased in Big Fork Montana, where I spent a few relaxing days with my folks at their cabin.

Before this, my crab vocabulary consisted of those preformed sticks of imitation crab meat or the flake variety of the same. Boy was I missing out!

My dad prepped these by boiling in water seasoned with salt and pepper. Most crab legs are cooked and flash frozen to preserve flavor; the boiling step is really to bring the crab up to serving temperature. We made a quick garlic butter dip with ground garlic simmered in butter... And voilĂ ! A delicious and extra special treat.

A couple of cautions/tips

1. The crab smell like seafood, turn the vent on while boiling to minimize the eau de sea

2. You might need to break huge legs to fit in the boiling pot

3. Steaming the crab legs (as opposed to boiling) will prevent excess water from soaking into the meat... But the boiled stuff tastes good too

4. Be careful with the shell, it's tough. I don't think you need to buy special seafood utensils- you can use a knife and kitchen scissors carefully enough to successfully pick out the meat.