To a large stockpot with a steamer insert, add beer, lemons and garlic and bring to a boil. Add crab legs and cover. Steam for 5 minutes or until crab is cooked through.
ot. Break crab legs apart at joints. Place king crab legs into the
work surface; place 1 crab leg on each sheet. Squeeze
1. Prepare Simply Macaroni and Cheese in microwave according to package directions.
2. Empty into a large bowl.
3. Add the meat from six Alaskan King Crab legs, one teaspoon white truffle oil, one teaspoon lemon juice and one pinch of saffron (infuse saffron in lemon juice for five minutes).
4. Stir all ingredients together gently.
5. Microwave for one minute and serve in bowls.
Defrost; drain and cut up pieces of crab.
In a bowl, whip butter and lemon juice until fluffy.
Beat in mayonnaise, Parmesan cheese, chopped eggs, horseradish and other seasonings.
Fold in crab, onion and parsley.
Cover and chill for several hours. Makes 3 cups.
Serve with crackers.
Thaw crab legs.
In
large<
Thaw, drain and
slice\tcrab.
Slice
zucchini\tand cut slices in half.
Saute zucchini, mushrooms and onion in oil in 9-inch skillet.
Add crab\tand
heat
through.
Beat
eggs and blend in seasonings.
Pour
eggs
over crab mixture.
Sprinkle with parsley.
Cook over
low heat, lifting the edges to allow the uncooked portion
to
run
underneath.
When set, sprinkle with cheese and place under hot broiler until top is delicately browned.
Cut into wedges
and serve at once.
Makes 2 to 3 servings.
To a large stockpot with a steamer insert, add beer, lemons and garlic and bring to a boil. Add crab legs and cover. Steam for 5 minutes or until crab is cooked through. Serve with drawn butter.
In saucepan, combine soup, milk and cheese.
Heat until cheese melts. Blend in crab, bread cubes, mustard, Worcestershire sauce and pepper.
Beat egg yolks until thick and lemon colored. Gradually stir in crab mixture.
Beat egg whites until stiff but not dry; fold in soup mixture.
Pour into
1 1/2-quart casserole. Bake at 325\u00b0 for 1 hour or until knife inserted in the center comes out clean.
Makes 4 servings.
Cut crab legs into 2-1/2 to 3 inch pieces. If desired, remove crab meat from shells and cut into bite-sized pieces for easier serving; return to shells. Combine remaining ingredients and brush over crab. Place crab legs, shell-side down, on broiler pan.
Broil 3 to 5 inches from heat 3 to 4 minutes; brush occasionally with sauce. Makes 2 main-dish servings or appetizer servings.
f water to boil. Place crab legs and corn in the
In a large bowl with a cover, combine the crab legs, olive oil, lemon juice and parsley. Stir to coat the crab legs. Cover and refrigerate overnight.
Put the garlic, beer, water and onion into a large pot. Place the crab legs in a steamer basket and set aside. Discard the marinade. Bring the beer mixture to a rapid boil, then insert the steamer basket. Cover and steam for 10 to 15 minutes, or until crab is cooked through.
In a large bowl, gently toss all ingredients except pineapple; cover and refrigerate.
Cut pineapple in half lengthwise; scoop out pineapple, leaving 1/2 inch thick shells.
Cover and refrigerate.
Cut scooped pineapple into chunks; toss into crab mixture.
Cover and refrigerate.
Thaw crab legs.
Combine 1/4 cup of butter with remaining ingredients and blend
well.
Place
crab
legs on broiler rack and brush with butter
sauce.
Broil
3
to 5 inches from heat for 3 to 4 minutes.
Brush once with sauce and serve with additional butter if desired.\tMakes 2 main dish servings.
In large bowl, toss cold rice, Old Bay and parsley, then drizzle French dressing and toss.
Fold in olives, celery, pineapple, crab and mayonnaise.
Refrigerate.
Serve on green lettuce leaves.
In top of double boiler heat milk, mace and lemon peel.
Let simmer 7 minutes.
Add crab, butter and cream.
Heat over boiling water.
Remove peel.
Add cracker crumbs and seasonings and let stand.
Add sherry and crumbled egg yolks to bottom of soup cup before serving.
Serves 6.
Heat the oil in a large pot over medium-high heat. Add the crushed garlic, ginger, and lemon grass; cook and stir until brown, about 5 minutes. Stir in the fish sauce, oyster sauce, salt and pepper until blended. Add crab legs, cover, and cook over medium heat, tossing occasionally, until heated through, about 15 minutes.
Prick bottom and sides of pie shell.
Bake at 450\u00b0 for 10 minutes, or until delicately browned.
Beat together the eggs, half and half, salt and red pepper.
Combine cheese, flour and crab; sprinkle evenly in pie shell.
Pour in egg mixture.
Bake, uncovered, at 325\u00b0 for 45 minutes, or until tip of knife inserted 1 inch from center comes out clean.
Let stand a few minutes.
Cut into wedges to serve.
Makes 16 appetizers.
Soften cream cheese.
Add crab meat, Worcestershire sauce, lemon juice and salt.
Blend thoroughly and chill.
Serve with crackers or crudites.
Drain crabmeat and finely slice. Combine with onion, cheese, Worcestershire sauce and dry mustard.
Combine butter, water and salt in saucepan and bring to a boil.
Remove from heat.
Add flour all at once, beating until mixture forms a ball.
Add eggs, one at a time. Blend in crab mixture. Drop by teaspoonfuls on greased baking sheet.
Bake at 400\u00b0 for 15 minutes. Reduce to 350\u00b0 and bake another 10 minutes. Serve hot.
Makes 4 to 5 dozen.