I am writing this personally but additionally to see other people who, much like me, may have been afraid of the stunning searching bags or packages of frozen crabs and lobsters. I discovered this type of bag today, of king crab legs, which i could not resist buying due to the low purchase cost. Fortunately for me personally, it was inside my favorite fishmonger shop, Burhop's, in Glenview, IL, plus they offered me a recipe card with super simple instructions to find the best methods to reheat the frozen crabby delights. I adopted the instructions for steaming and our crab legs were absolutely perfect! The amounts the following in 'ingredients' are per person and I'll list the facts within the directions area. The prep and prepare occasions don't range from the thawing time because that's susceptible to what type of covering fish you are preparing.
Ingredients Diet
- 3 ⁄4 -1 lb king crab legs (whole or split) or 3 ⁄4 -1 lb maine lobsters or 3 ⁄4 -1 lb dungeness crabs or 3 ⁄4 -1 lb snow crab
- water (for steaming)
Cooking with Kids
Directions
- Thaw sea food, rinse and pat dry in writing towels.
- To Steam: place 1 inch water inside a large pot, provide a boil. Place shellfish inside a steaming rack or colander minimizing into boiling water - if the foot of the rack goes below the amount of water, empty out a few of the water as you wouldn't want your shellfish to become relaxing in water. You might want to break crab legs to suit in to the pot. Cover pot and prepare the following.
- Snow crab legs or claws - a few minutes.
- King Crab legs (whole or split) - 8 minutes.
- Maine lobster or Dungeness crab - ten minutes.
- In Oven: preheat oven to 400. Wrap clean, thawed shellfish in foil, developing a tent. Devote oven for 25 minutes.
- Remember, you're only reheating, not cooking your frozen, thawed shellfish.
- Serve with melted plant, or garlic clove, or plain butter.