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About This Page: This is a discussion on Food and Beer Reviews within the LetsGoKings.com forums, at Los Angeles Kings Hockey Fan Forum. I just steamed my first batch of crab legs. I me some crab.
Holy ****. That was ridiculously easy.
I cooked up 2 lbs., but could only eat 1.
The
I just steamed my first batch of crab legs. I me some crab.
Holy ****. That was ridiculously easy.
I cooked up 2 lbs., but could only eat 1.
The smell grossed out the Wife, so she retreated to the house. Pheebs and I ate outside, as she regaled me with a story about sharks and crocodiles and how we need to plant more butterfly plants. I just agreed with her as I sat, cracked, cut and pulled all the crab meat I could from these enormous legs.
Mmmmmmm.... I love me some crab legs. King crab legs from Captain Jacks in Seal Beach are awesome!! When i go up to Oregon i usuallly go crabbing for Dungeness crab. If you haven't had it, Dungeness crab is a very good crab that you can find right off our coast. There naturally sweet and you dont need butter, if you the type eats some butta with there crab.
Only 1lb?! That's just an appetizer. Nice meal, I love King Crab. Almost time to have a summer seafood party. I usually order KC by the 5 lb box minimum.
Only 1lb?! That's just an appetizer. Nice meal, I love King Crab. Almost time to have a summer seafood party. I usually order KC by the 5 lb box minimum.
My method of choice was taught me by a local Japanese restaurant owner who came over and did this once:
1) Section the legs by chopping the straight parts at each knuckle, so that you end up with long intact leg parts and one big meaty piece from the top (if you have that part).
2) Cut them in half longways, or if you're careful and skilled with a sharp knife, stand the legs on-end, start the knife in very off-center and slide down to slice off a strip of shell so as to expose the meat, but leave it uncut (this way has a better result).
3) When the slicing is done, place meat side up on a plate with crunched-up foil (or any other way you can keep them from tipping), drizzle or brush with some decent sake. Not too much is needed. I then usually let them sit for 5 or 10 minutes.
4) Place the pieces shell side down on a low to med. hot grill. I like to lay them longways within the spaces between the grates which will keep them cradled and upright.
5) Just heat through. No need to flip over. Take off when the meat is very warm to the touch. And since they're already cooked when you buy them and you're not actually cooking them, be careful not to leave them on too long or they will dry out.
6) That's it. Take'em to the table, and start grubbing. You can serve with a squeeze of lemon (if the batch you have is a little too crabby smelling), and you could also probably add some butter in somewhere if you wish. Maybe melted butter brushed on beforehand with the sake or something. Whatever you like.
So simple, but REAL good. A really nice toasty flavor--AND you get to be outdoors. Last nights' ROCKED. Really fresh legs, no smell, and juicy as hell. But I repeat: DON'T OVERCOOK.
I went to the Mirage buffet back in August with my parents and my aunt and uncle. They were astounded on the amount of crab legs I went through. I probably had like 6 plates. I ate enough for about 3 of us to come out ahead.
SO TASTY!
__________________ Larry Holmes kicked me and punched me!!
as I crack post #8000, here's what I have to say....
I had me some bbq'd KC leg tonight. I found the recipe here, to which I added some pepper and a bit of garlic powder.
and it was KICKASS!
if you can, try and get the one with the chunk of meat at the top as mentioned in Blotto's post above. and the amount of butter above is indeed a bit too much. I tried to halve the ingredient just for myself (I had just 1 lb) but still ended up with a lot of leftover.
__________________
Quote:
Originally Posted by lars1970 on Thursday, October 2, 2008:
I would like to hear where everyone goes in Vegas for KC legs. I was taken by a friend to go to the Wynn buffet, found out I had to pay $40 a person. I also heard the Fremont Hotel on Fremont Street has an $18 a person all you can eat KC Buffet.
I would like to hear where everyone goes in Vegas for KC legs. I was taken by a friend to go to the Wynn buffet, found out I had to pay $40 a person. I also heard the Fremont Hotel on Fremont Street has an $18 a person all you can eat KC Buffet.
Any other places?
I haven't been there in 2 years or so, but there is a place in the Palms that had a kickass seafood buffet for about $40. The place was different then alot of other seafood buffets since they had more than just crab. They had 3 different kinds of crab, lobster, oysters, clams, salmon, mussels... ect.
Love KC myself...always do mine on the BBQ simply throwing it right on the grill to warm it up and maybe squeezing some lemon or lime on it.
I rarely use butter...I like the taste so much on its own I really dont need anything else. I prefer KC over Dungeness or Snow Crab simply for the convenience factor. Much easier to eat!
__________________ "The ultimate result of shielding men from the effects of folly is to fill the world with fools."
and the KC legs are what? $14.99/lb. there were some snow crab legs but they were small as compared to the humungous KC legs.
Legs? Last time I went to the Ranch the had whole live King crabs for 20.00 / lb!! Heh seriously if you like seafood go to a 99 ranch. Last time I bought live tiger shrimp for 12.99/ lb. Delicious.
Mateo
King Crab Legs--- holy crap!!! 
me some crab.
Nice meal, I love King Crab. Almost time to have a summer seafood party. I usually order KC by the 5 lb box minimum. 
