Alaskan King Crab
Particularly, Red King Crab is valued for its sweet flavour, high meat fill and health standards. The actual fishing season in the Bering Sea is very short; October and November.
Alaskan King Crab
Crab legs are pricey and well worth the special occasion. Serve with Clarified Butter and infuse it with garlic.Crab can be found year-round, cooked and frozen. Usually crab legs are sold by the bag, frozen. Take as many as you need.You want to cover the crab legs with water, so you may need a large roaster depending on their size. Add 2 inches of water to a roaster or fill a stock pot. Add crab legs to gently boiling water, cover with a lid or tin foil and cook for 5 minutes until heated through. Don’t add any salt to the water.Cut tender part of leg with scissors. Serve with clarified butter in Lobster Butter Warmers and sliced lemons.
Notes
If serving the raw legs with Beef Tenderloin, a medium bodied red pairs beautifully.
If the Crab Legs are the star of the show, an oaky Chardonnay or Champagne are your go to.
We’ve paired:
- Veuve Clicquot Brut ($70.00)
- Mission Hill Family Estate Legacy Series “Perpetua” Chardonnay ($70.00)
- Brancaia TRE Toscana 2015 ($70.00)