Best way to cook king crab legs

Hello my name is Mark and I'm from Spokane. My father in law is requesting king crab legs for his birthday dinner. Problem is I have never prepared them before. What is the best way to cook them? Sous vide is an option for me. Thank you for any help!

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pd3ski_278514

Hey Mark.. I steam them with shell since they're already processed.... but... I suppose you could bag/bath them sv if you pull all the meat out cause those shells are very pointy (will puncture bag)... and also would also be too much insulation for the bath to reach the meat... serve sans shell or use one for presentation. I love those big red aqua spiders 🦀 dunked in butter just like lobstahs !!

Also when you are purchasing look at the end where it attaches to the body ... make sure the meat is as white as possible, no brownish dry looking stuff!

Katherine_Hannula_Bral_30514

Cut little windows in the shells and smoke them long enough to warm them. My husband thought I was crazy when I tried this...until he tasted it.

fisher23

Hey mark, welcome! Nice to see another person here from Spokane 😊 I've done crab sous vide. I double bag it in food saver type bags and wrap some foil around any large spines that would puncture the bag. When cooking I don't vacuum them, just use the inversion method and clip to the side of your cooking vessel. Add a knob of butter to the bag and cook at 140°F for about 30 minutes if fresh or 45 minutes from frozen, butter poaching is the best IMHO. Don't over due the butter though or you will dilute the flavor. It is already cooked so you are just warming the crab. Serve immediately with a little more melted butter and lemon wedges.

pd3ski_278514

I like that John! the butter transfers the heat by poaching .. I was thinking about this after posting and also maybe using nail clippers to knock down the spines ... dunno .. thinking out loud

tshewman

The low temp crab recipe here works well. I recall someone risking the Joule warranty as a tester by using wine instead of water and placed the crab legs on a rack above the wine that was being heated by Joule. A sachet of shallots, garlic and thyme was tied to the rack to ensure it wouldn't get sucked into Joule (below). Reduce the juices and add some (there's allot of juices) to clarified butter (reserve the rest for things like risotto and such).

Lid over the top, cooked 45 min and....yum.....but that was with the tester unit. I'm sure they wouldn't dare do it now....it would void the warranty. ;-)