Seeing Seafood in My Dreams
With Agnes' tasty clam chowder thread, thought it would be nice if everyone shared their favorite seafood and freshwater fare with the recipes. We like bacon wrapped broiled scallops. Huge scallops...
Forum Discussion
Don't ask me how or why, but this has always worked for me:
Steamed King Crab:
- 1 to 4 lbs of King Crab Legs
- Pot big enough to cover approximately 2/3 of the length of the longer legs (This seems to allow a good mix of cooking by immersion and by steaming)
- Fill pot about 1/2 way up the longest legs with 1/2 water, 1/2 beer (light beer, not dark)
- Add 3 or more pats butter to water/beer mix
- Add salt and pepper (lightly) to water/beer mix
- Cover entire setup (including part of legs sticking out) with Aluminum foil
- Steam for _____ (varies depending on outside/inside cooking location)...."cooking" time will be longer to allow water to get warm enough to get to "steaming" point
- Serve crab with melted butter
Steamed King Crab:
- 1 to 4 lbs of King Crab Legs
- Pot big enough to cover approximately 2/3 of the length of the longer legs (This seems to allow a good mix of cooking by immersion and by steaming)
- Fill pot about 1/2 way up the longest legs with 1/2 water, 1/2 beer (light beer, not dark)
- Add 3 or more pats butter to water/beer mix
- Add salt and pepper (lightly) to water/beer mix
- Cover entire setup (including part of legs sticking out) with Aluminum foil
- Steam for _____ (varies depending on outside/inside cooking location)...."cooking" time will be longer to allow water to get warm enough to get to "steaming" point
- Serve crab with melted butter
