Let’s talk about recipe deal breakers, shall we?
For me, if I come across a dish that calls for bell peppers, cooked carrots, and/or mushrooms, I have to think long and hard about whether or not I have the energy to figure out a way to modify it. I know. Anything that requires infusing (who has the time,) and deep frying (I just…can’t) also tops the list.
Growing up in the Midwest we didn’t eat a lot of seafood for supper. Shrimp and tilapia were about as exotic as it got – and that was really only for special occasions. Now, over the years I’ve gotten comfortable preparing a variety of seafood but, until recently, Alaska King Crab Legs still topped the list of intimidating foods that I had no idea what to do with. Deal breaker!
Until.
Until my friend Laura started going bonkers for crab legs several years ago (she even has a crab sweater she wears on crab leg night!) and convinced me that not only are crab legs one of the most delicious seafood delicacies, but they literally take minutes to prepare – oh, and that I HAD to try making them at home.
I was nervous the first time I bought the orange, spiny legs and wasn’t sure I was doing it right as I snipped up the smooth part of each piece to reveal the luscious meat inside. As I dropped the legs into a big pot of boiling beer, lemon, garlic, and seafood seasoning, I prayed they’d turn out ok. And guess what? They turned out better thank ok. Like, way, way, over the top better than ok. They were mouthwatering! Sweet, succulent and truly unlike any other seafood I’d ever had. Alaska King Crab Legs have been nixed from my deal breaker list ever since.
As I mentioned several weeks ago I’ve teamed up with Hy-Vee during the month of December to highlight Alaska King Crab Legs. Over the course of the month I’ll be sharing three recipes using crab legs, and up first is one of my favorite recipes for both flavor and ease of preparation – Drunken Alaska King Crab Legs!
Here’s what you need to know:Â beer + lemons + garlic + Old Bay + Alaska King Crab + 4 minutes. Ben wolfed these babies down without breathing. ‘Nuf said. Now let’s get started!
First thaw 3/4lb – 1lb Alaska King Crab Legs per person by placing them in the refrigerator the day before you want to eat ’em. The crab legs Hy-Vee or your local grocery store sells are already cooked and frozen so all you need to do after thawing is heat them up.
Once thawed, split the legs with kitchen shears which you can buy at Hy-Vee, Target, Williams & Sonoma, etc. Turn the crab legs over to reveal the smooth side of the shell, then tuck the blade inside the joint and snip.
Like this!
Tip: The legs have spines on the non-smooth side that aren’t really sharp-sharp, but if they bother your hands, nestle the leg in a kitchen towel and snip that way instead.
Next, get out the biggest pot you own. If you don’t have a pot that’s big enough to hold the legs standing upright, just break or chop them in half. To the pot add 3 beers – gluten-free or regular – plus 3 lemons that have been cut in half, 1 large head of garlic cut in half, and 2 teaspoons Old Bay seasoning. I am a huge fan of garlic and lemon with seafood. It’s a combo you just can’t go wrong with.
Bring the mixture to a boil then add the thawed crab legs, big knuckle side down, and place a lid on top. Four minutes later they’re done. Seriously!
Use tongs to transfer the legs to a platter then let them cool for a few minutes before peeling back the shell to get to the yummy meat inside.
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Drunken Alaska King Crab Legs
Description
Drunken Alaska King Crab Legs are perfect for a special occasion yet easy enough for everyday!
Ingredients
- 3 bottles beer - gluten-free or regular
- 3 lemons, cut in half (plus extra for serving)
- 1 large head garlic, cut in half
- 2 teaspoons Old Bay seasoning
- 3lbs Alaska King Crab Legs, split
- 1 stick butter, melted
Directions
- Add beer, lemons, garlic, and Old Bay seasoning to a very large stock pot then bring to a boil. Add crab legs then place a lid on top and cook for 4 minutes (it's ok if lid doesn't shut all the way.) Remove meat from shells then serve with butter.
Notes
Slightly adapted from Emeril Lagasse.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
The best way to enjoy the big hunks of meat is with a spritz of fresh lemon juice or dunked in melted butter. Just a dab’ll do ya’. If you aren’t yet, be prepared to become obsessed with Alaska King Crab Legs after this experience!
Check out our first cooking video below featuring Alaska King Crab Legs with 3 Dipping Sauces and a demo of how to snip the crab legs. CLICK HERE or watch below!
Scott 01.14.2014
I worked on the crab boats in Alaska and Russia in the early 90’s and can provided a bit of insight. First off, there are several types of King Crab and most grocers will not reveal the actual species. There is the coveted Red King Crab (harder to find and aggressively bought by the Japanese. Usually available in Nov-Dec.), Blue King Crab (a real solid 2nd alternative) and Brown King Crab (Most readily available, very small in comparison and hard work to get at the meat). Funny thing is when they are all cooked (everything consumers buy is precooked) the shell turns red, making it difficult for novice buyers to know what they are getting. Crab is grouped in a weight range like shrimp. Example, shrimp might be an average of 16-20 per pound, that is a pretty decent sized shrimp. Crab weight is per 10lbs. Typically Reds are about 7-12 per 10lbs or about 1 pound each, Blues about 12-16 and Browns 20+. When you see sales of 12.99 and under, rest assured you are most likely getting the Browns. The best and sweetest meat is in the pincher, the hardest to get at, I recommend a crab cracker. The least desired meat is in the top knuckle (actually the shoulder). Due to the cost of premium King Crab we only eat it on special occasions. The one thing that is an absolute must is save a bit of the good meat and mix it with the shoulder meat. Put in the fridge in the remaining melted butter. In the morning warm up the crab/butter and spoon it over poached eggs on toast (use additional butter as needed). Not the healthiest meal but 1-2 times a year isn’t going to kill you, everything in moderation right!!! You will be amazed how well crab mixes with eggs, YUM!!!!!!!
Heather 01.11.2014
You gave me the courage to try to make crab at home, and it was honestly the BEST crab I’ve ever eaten in my life by far. Way to go, IGE! (and thank you, Hy-Vee, for the amazing king crab legs!)
Kristin 01.13.2014
Yessss – so glad to hear, Heather!!
Recipe | Stella Crab Legs | 01.06.2014
[…] treat to get in a restaurant, but I had never even thought about cooking them myself until I found Iowa Girl Eats’ recipe and decided I had to give it a shot. In fact, this was our New Year’s Eve dinner (hence the […]
Kathleen 12.30.2013
We made the drunken crab legs for our Christmas Day appetizer and they were delicious ! We ended up using snow crab legs (40 oz. bag at the GFS Marketplace was $26.00) and we thoroughly enjoyed them. Thanks for the wonderful recipe !
Friday Finds | Let Love Guide Us 12.25.2013
[…] never cooked seafood, but I think I could handle this crab […]
Tara 12.24.2013
My family thanks you for helping us with our amazing Christmas Eve dinner! We are thinking it may be a new yearly tradition!
Jess S 12.24.2013
Hey Kristin! Any idea if the alcohol in the beer cooks off in this recipe? I was planning to make these for Christmas dinner tomorrow but I’m 26 weeks pregnant and was just reading an article online about how cooking with alcohol dung pregnancy isn’t as safe as it’s assumed to be, depending on the recipe, how long it cooks, at what temperature, etc. Any substitutes you can think of for the cooking liquid besides just using water? Thanks!
Iowa Girl Eats 12.24.2013
Personally I’d be ok with it, but chicken broth might be ok too!
California Crab and Quinoa Salad | Iowa Girl Eats 12.23.2013
[…] for Hy-Vee this month and it definitely shows that crab doesn’t have to be paired with butter or cream cheese to be fabulous (though it certainly doesn’t […]
Crab Rangoon Bites + Hy-Vee Cooking Video #2! | Iowa Girl Eats 12.18.2013
[…] Anyway, Cafe Su closed it’s doors a few years ago so the owner could open up another restaurant (sad face) but I’m hearing rumblings that it might open back up again soon. That’s how beloved this place was! In the meantime, I thought I’d channel Cafe Su’s perfect Crab Rangoon for my next recipe featuring Alaska King Crab with Hy-Vee. […]
Things I like Monday | Crazy Jamie 12.16.2013
[…] Drunken Alaska King Crab Legs […]
Nichole 12.14.2013
This looks great. We have a nontraditional Christmas dinner of crab legs and ribs and I can’t wait to try the recipe this year:)
Emily 12.13.2013
Hi IGE! Im 35wks and am starting to freak about having no frozen meals prepared for my freezer! Did you make a lot of frozen meals prior to Lincoln’s arrival? If so, I would love some suggestions! You could even do a post about it! :)
Thank you!
Iowa Girl Eats 12.16.2013
Ugh, I didn’t have a ton and totally wish I did. Luckily my family is close by and brought us food every night for a few weeks! I will do a post on the family channel ASAP! In the meantime, chili and crock pot pulled pork/beef always freezes well. You could get started with those!
Iowa Girl Eats 12.16.2013
Ahh — I take that back, I actually started this post a few weeks ago and totally forgot! Here’s some more ideas:
Instructions in post:
https://iowagirleats.com/2012/06/06/sneaky-meatball-subs-freezer-friendly-recipe/
https://iowagirleats.com/2013/02/26/chicken-parmesan-meatball-subs/
Let thaw in refrigerator for 24 hours then bake per recipe instructions:
https://iowagirleats.com/2013/10/02/skinny-cheesy-chicken-and-broccoli-rice-casserole/
https://iowagirleats.com/2013/03/19/spinach-artichoke-dip-chicken/
https://iowagirleats.com/2013/01/22/lazy-girls-ravioli-lasagna/
Any of the soups here (especially the chilis.) Just pour into a freezer bag then freeze flat: https://iowagirleats.com/2013/10/21/15-fall-soup-recipes/
Warm up in saucepan:
https://iowagirleats.com/2013/10/23/crock-pot-italian-beef-sandwiches/
https://iowagirleats.com/2013/07/09/crock-pot-bourbon-chicken-sammies-with-crunchy-apple-slaw/
Cook straight from freezer same as fresh:
https://iowagirleats.com/2012/10/01/butternut-squash-gnocchi-with-garlic-butter-sage-sauce/
Emily 12.16.2013
Thank you thank you! :)
Megan 12.13.2013
I haven’t had much crab and was looking for a recipe to expand my horizons! I think I found it with this post. Thank you :)
Friday Finds | Let Love Guide 12.13.2013
[…] never cooked seafood, but I think I could handle this crab […]
Emily 12.12.2013
You are great on camera :)
Christy Frese 12.12.2013
I love that you used the shears on the crab before adding to pot, would you recommend that with all cooking methods or was this to infuse extra flavor with this particular recipe?
Iowa Girl Eats 12.12.2013
Yep, you got it – just to make sure the flavor had a chance to get inside the shells!
Susan 12.12.2013
Alaskan King Crab Legs make me very, very happy :) We get ours at the HyVee in Rochester,Mn. They are delicious!!
Losing Lindy 12.12.2013
what an awesome giveaway, I love how you work with Hy-Vee, I wish they were closer to me
Chung-Ah | Damn Delicious 12.12.2013
That crab sweater is awesome! And these crab legs – amazing. And now I’m craving crab legs like no other at 10PM!
heather 12.11.2013
I’m sure anyone who loves crab(like my parents, and sibling, and everyone else on earth)is LOVING this garlicky, boozy recipe…I AM SO SCARED OF THAT POT OF SPINY LEGS THOUGH! LOL scariest recipe youve ever posted. enjoy! <3