KING CRAB FEAST

I must get asked on a weekly basis how to prepare crab legs. Then I realized that now is a great time to put it in writing. Last evening I made this incredible King Crab Feast. Full of giant king crab legs, fresh corn and roasted potatoes. Oh, and a few fabulous filets from Meats by Linz. This is definitely one of those meals to splurge on. If you want to cut the cost a bit, go with snow crab legs. If you love king crab as much as I do, you will probably want to check out my Crab Alfredo Pasta.

The king crab legs I used are HUGE. I would suggest no more than two legs per person, especially if you are serving along side a filet.

Heat up a huge pot of salted water. As you are waiting for the water to boil, prep the potatoes. I have been visiting the Unity Farms farmer’s market about twice a week. I was able to grab the creamer potatoes and white corn there yesterday. Heat the oven to 400 degrees. Rinse and dry the potatoes. Place them in a cast iron pan. Drizzle on the olive oil. Season with kosher salt and black pepper. Place in oven and roast until the potatoes are tender inside, and slightly browned on the outside. This should take about fifteen minutes, or so. Stir the potatoes a few times while they are roasting. In the last five minutes, I like to add a few pats of butter for another level of flavor.

Cut the ears of corn in half. Once the water is to a boil, add in the corn and cook for about 6 to 8 minutes. Using that same water, add in the beer. Once the water comes back to temperature, add in the king crab legs. Allow to heat up for about 6 to 8 minutes. Keep in mind that ALL crab legs are already cooked and frozen when they come to you or your local market. You are basically just heating them through. In my opinion, I think this is the best way to prepare crab legs. You can also place on a pan and warm in the oven. I just do no prefer that method.

If you are serving filets, be sure to take them out of the fridge to come to room temperature. Season with a touch of olive oil, kosher salt and pepper. Heat up a cast iron pan to medium/medium-high. Once you dunk the crab, start searing the filets. I like my at a very-medium rare temperature. So, for these, I seared for about 4 to 5 minutes per side. Add a touch of butter to the filets during the final minute. Also, as the crab and filets were cooking, I just added the finished corn to the potatoes with a few tablespoons of butter and placed back in the oven (turned off) to keep warm.

Grab a platter. Plate the king crab legs (make sure you drain any water that may be inside the legs before plating). Pour the entire contents of the pan with the corn and potatoes onto the platter with the crab legs. That butter mixture is super tasty. Garnish with fresh chopped parsley. Serve with lemon wedges and a few bowls of melted butter. Plate filets and ENJOY this amazing King Crab Feast! HINT: Once I crack the crab legs, I like to use a fork down the center of the leg to open up the meat!

Have questions about freezing leftover crab or crab meat? Click here!

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