King Crab Recipes
Nothing makes an impression like a platter of King Crab legs with traditional cup of melted butter. Heads turn when orders of the long, bright red split legs pass by. Go beyond the traditional melted butter accompaniment and match King Crab with Asian flavors, as? Meat in Pad Thai Salad or wrapped up in a Rice Paper Spring Rolls. For an impressive appetizer, serve legs with Plum Vinaigrette Dip or consider other ethic version such as Avocado Salsa with King Crab, or King Crab meat tossed with tomatoes, feta and oregano and baked in individual ramekins to serve with toasted pita triangles.
Steamed King Crab
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Ingredients: |
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Directions:
Cut king 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 split king crab 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.
Crab Rangoon
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Ingredients: |
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Directions:
Combine crab meat with cream cheese and seasonings in a medium bowl and blend to a paste. Place heaping teaspoonful on each wonton. Moisten edges of wontons with egg yolk. Gather the four corners of the wontons together at the top and pinch the edges together to seal. Heat oil to 375 degrees. Add wontons in batches and fry until golden brown; about 3 minutes. Remove with a slotted spoon and drain on paper towels. Serve crab rangoon with Chinese mustard or red sauce for dipping.
Wrappers:
30 Wonton Wrappers
1 Egg Yolk, well beaten
Oil for deep frying
Chinese Mustard or Red Sauce
