Hi ladies! I am craving crab legs big time so I think I'm gonna go to the store and buy some. How long do you steam them for?? The ones I get are frozen. Also, do you have any creative ways to eat them? Usually I just take the meat and dip it in a bit of frozen butter, which is totally yummy, but was wondering about a little variation. THANKS!!
1 (8 ounce) package egg noodles
3/4 cup low-fat mayonnaise
1 teaspoon Worcestershire sauce
3 tablespoons ketchup
1 chopped onions
1 large green bell pepper, chopped
1 1/2 cups cooked crabmeat
1 (4 ounce) can small shrimp, drained
1 cup diced celery
salt and pepper to taste
1/4 cup dry bread crumbs
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a large pot of salted boiling water, cook pasta until al dente. Drain, and transfer to a large bowl.
3 Add mayonnaise, Worcestershire sauce, ketchup, and onion to the noodles; mix well. Stir in green pepper, crab, shrimp and celery. Salt and pepper to taste. Spoon mixture into an 8x8 inch casserole dish. Sprinkle bread crumbs to taste over the casserole.
4 Bake 35 minutes in the preheated oven, until brown and bubbly.
__________________ Tracy
Mike
Zachary born Aug 28, 2003
20 large fresh mushrooms, stems removed
3 tablespoons Italian-style salad dressing
1 cup crabmeat
3/4 cup bread crumbs
2 eggs, beaten
1/4 cup mayonnaise
1/4 cup minced onion
1 teaspoon lemon juice
Directions
1 Preheat oven to 375 degrees F (190 degrees C). Spray a cookie sheet with non-stick cooking spray.
2 In a shallow bowl, marinate mushrooms in Italian dressing for 20 minutes. Drain well.
3 In a small mixing bowl, combine crabmeat, 1/2 cup of breadcrumbs, eggs, mayonnaise, onions, and lemon juice. Fill the mushroom caps with the mixture. Arrange the mushrooms on the prepared baking sheet. Top with remaining breadcrumbs.
4 Bake for 15 minutes.
__________________ Tracy
Mike
Zachary born Aug 28, 2003
3 1/2 pounds Alaskan king crab legs with shell
6 ears fresh corn
1 1/2 cups butter
3 teaspoons minced garlic
1/8 teaspoon crushed red pepper flakes
1 teaspoon Old Bay Seasoning TM, or to taste
Directions
1 In a very large stock pot, bring a large amount of water to boil. Place crab legs and corn in the pot of boiling water. Boil until the corn is tender, and the crab legs are opaque and flaky. The crab may finish cooking before the corn, check the corn and crab every 5 minutes to see if they are finished cooking. When finished cooking, drain well. Cut a slit into each of the crab leg shells to make it easier for your guests to get to the meat.
2 In a large saucepan, melt butter or margarine, garlic, red pepper, and Old Bay ™ seasoning. Stir in the crab and corn, and saute them for 5 to 10 minutes.
__________________ Tracy
Mike
Zachary born Aug 28, 2003
Stuffed King Crab Legs
3 packages (12 ounces each) precooked, frozen king crab legs
1 can (4 ounces) mushroom stems and pieces, drained
2 tablespoons melted butter
2 tablespoons flour
1/2 teaspoon salt
1 cup milk
1/2 cup grated cheese
paprika
Preparation Instructions:
Thaw frozen crab legs. Remove meat from shells. Remove any cartilage and cut meat into 1/2-inch pieces. Cook mushrooms in butter for 5 minutes. Blend in flour and salt. Add milk gradually and cook until thick, stirring constantly. Add cheese and crab meat; heat. Fill shells with crab mixture. Sprinkle with paprika. Place stuffed crab legs on a grill, shell side down, about 4 inches from moderately hot coalss. Heat for 10 to 12 minutes. Serves 6.
__________________ Tracy
Mike
Zachary born Aug 28, 2003
12 oz. Alaska King crab split legs,* thawed if necessary
2 cups sliced fresh mushrooms
1 cup vertically sliced onion
1 small clove garlic, minced
2 tbsp. oil
1 cup fresh Chinese pea pods or 1 package (6 oz.) frozen Chinese pea pods,** thawed
3/4 cup diced tomato
1 tsp. cornstarch
1 tbsp. cold water
Cut crab legs into 2-1/2 to 3 inch pieces. Sauté mushrooms, onion and garlic in oil until slightly softened. Add crab, pea pods and tomato; stir-fry until vegetables are crisp-tender and crab is thoroughly heated. Blend cornstarch and water; stir into pan juices. Cook and stir until juices are thickened and clear. Makes about 2 servings. Recipe can be doubled.
*About 6 ounces Alaska King crab meat can be substituted
**One green pepper, sliced vertically, can be substituted
__________________ Tracy
Mike
Zachary born Aug 28, 2003
6-8 oz. Alaska King crab meat, thawed if necessary
1 clove garlic, minced
1/2 cup butter or margarine
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 tsp. pepper
12 oz. fettuccine noodles, cooked and drained
Salt
1 tbsp. chopped parsley
Drain and slice crab. Sauté garlic in butter. Blend in crab, cream, cheese and pepper; cook and stir until thorughly heated. Add to hot fettuccine; toss lightly. Salt to taste. Garnish with parsley. Makes about 6 servings.
__________________ Tracy
Mike
Zachary born Aug 28, 2003
How to cook crab legs????? 
