The king crabs we buy in stores are shipped to us from Alaska, and they are already cooked when we buy them. To maintain freshness, King crab fishermen cook and “flash freeze” their catch before it ever leaves the boat. So king crab only needs to be reheated. In fact, it can even be eaten cold, simply dipped in cocktail sauce.
Recipe Servings: 4
Prep Time
10 minutes
+ 2 hours resting
+ 2 hours resting
Cook Time
Total Time
2 hours 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 lb king crab legs
- 1 cup ketchup
- 1 tsp prepared horseradish
- 1 small lemon, juiced
- 4 sprigs of cilantro, chopped
- Salt, to taste
- Ground black pepper, to taste
Directions
- Let crab legs thaw at room temperature.
- Combine ketchup, horseradish, lemon juice, cilantro, salt, and pepper in a small bowl.
- Once crab legs have thawed, pat dry with paper towel.
- Reheat or serve cold with dipping sauce on the side.
- Add a cocktail fork to each place setting, to help remove the crab legs from the shell, and keep a nutcracker available in case anybody needs one.
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