How to cook crab legs:
Ingredients
· 1-1/2 pounds fresh or frozen crab legs, split*
· 3 tablespoons unsalted butter, melted
· 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
· 1/2 teaspoon finely shredded lemon peel
· 1 tablespoon lemon juice
Directions:
1. Thaw crab legs, if frozen. Rinse and pat dry with paper towels. Place crab legs, cut side up, on the greased unheated rack of a broiler pan. Stir together butter, basil, lemon peel, and lemon juice. Brush crab legs with butter mixture. Broil 4 to 6 inches from the heat for 3 to 4 minutes or until heated through.
2. Makes 4 (4-ounce) servings
3. Note: If split crab legs are unavailable from your grocer, purchase whole legs. Using kitchen shears, cut through the lighter colored underside of each leg. Lay partially split legs on a cutting board. Cut through each hard shell with a sharp knife, completely splitting the legs.
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Stir-Fried Crab Legs Recipe:
Ingredients:
1-1/2 pounds frozen Alaska king crab legs, thawed and drained
½ cup water
2 tablespoons dry sherry
2 tablespoons reduced-sodium soy sauce
1 tablespoon cornstarch
1 teaspoon sugar
3 tablespoons vegetable oil
1 piece fresh ginger (about 1 inch square), peeled and cut into 4 slices
2 cloves garlic, minced
3 green onion tops, cut into 1-inch lengths
Lemon wedges
Preparation:
1.
Soak crab legs in water for 30 minutes to leach out salt brine used for packaging. Cut crab legs into 2-inch-long pieces with poultry scissors or cleaver.
2.
Combine water, sherry, soy sauce, cornstarch and sugar in small bowl. Set aside.
3.
Heat wok over high heat about 1 minute. Drizzle oil into wok; heat 15 seconds. Add ginger; stir-fry about 1 minute to flavor oil. Remove and discard ginger. Add crab pieces and garlic. Stir-fry 5 minutes.
4.
Stir cornstarch mixture and pour into wok. Add green onions and toss. Cook and stir until sauce boils and thickens. Transfer to serving platter. Serve with lemon wedges.
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