Snow crab

My first dining out experience of the new year was a stop at the Crab Shack on Tybee Island on my way back from Gainesville, GA yesterday (if you really want to set google maps aflutter, plug that one into the search engine -- Gainesville GA --> Melbourne, FL via Tybee Island!).



Included in seafood sampler was a delicious cluster of snow crab legs. I have only recently discovered that I really like these little buggers. It seems as though they would be easy to cook, no? I have (obviously) never tried. Would one boil them? Steam them? If so, do you use just plain boiling water, or would you flavor it? I searched recipesource.com and came away with nothing.

If anyone can share some simple techniques with me, I would be most grateful. Petty's had them this afternoon for $6.99/lb. Is that even a good price? It seems to me that you can get a meal with 1 lb of snow crab legs with sides and such for around $20 in a restaurant. Would you think that one cluster is about one pound?

Thanks, in advance, for all of your help.

Steve

If these are the Alaskan crabs, they're usually (always?) cooked more or less at dockside, then frozen and sold either frozen or thawed. Either way, you just need to heat 'em up -- steaming works the best if you've got a suitable pot. Failing that, just dunk 'em in a pot of boiling water until they're hot.

Good luck

If I'm going to wrestle with crab legs I'll opt for king crab legs. There's more meat. They cost more, but I think it's worth it. If you choose snow crab I'd suggest that you let the legs thaw, then steam them in beer with some Old Bay.

I woould recommend boiling just for a moment in unsalted water. Snow crab legs are brine frozen with quite a bit of salt. Clean water will rinse most away.

Most all snow crab comes from Alaska or Canada (same difference) and are already cooked. Any of the above methods of re-heating will work. Depends on the size of the clusters but I would think that one is going to be very shy of a pound. I used to sell them at $4.99/lb.at Yankee Lobster but that was 3 years ago, before the fuel prices shot up, so $6.99 sounds reasonable.

I too prefer the king crab, less foolin' around!

Snow Crab legs come in two grades with the latter costing a few bucks more and the legs are a lot more meatier.A few minutes in a pot of water no more than an inch is all it takes.You can get a case of twenty five pounds from a food service for about a 125.00 bucks I belive.Compared to the price to King Crab Legs Its a better bargain.What are King Crab legs going for now 30 bucks a Claw?

King Crab depending on size is retailing anywhere from 10- 24$/lb. Snow Crab 5-8$/lb for a 5-8 oz. Cluster

quote:

Originally posted by jellybear

Snow Crab legs come in two grades with the latter costing a few bucks more and the legs are a lot more meatier.A few minutes in a pot of water no more than an inch is all it takes.You can get a case of twenty five pounds from a food service for about a 125.00 bucks I belive.Compared to the price to King Crab Legs Its a better bargain.What are King Crab legs going for now 30 bucks a Claw?

I paid $8.99 a pound for king crab just last week.

I think Snow crab legs have a better flavor than the King's.

Well, from the looks of things, once I decide what to purchase, it should be relatively easy to fix. At Petty's, King Crab legs were $15.99/lb and snow crab legs were $6.99. I will keep an eye out for a Hoffman-like deal on King crab!

We have them here for usually $4.99 - $5.99 a lb. My boyfriend and I started buying 6 lbs at a time, heating them 3lbs a time in boiling water seasoned with a powdered(Louisiana)brand seafood boil. We ate until we couldn't move, almost sick. We've since backed down to 4lbs and that seems be just enough, especially when you're dipping in butter. Alot of people think these are a pain, but if fresh, just break at the joints and snap the longer sections in half. You should come out with a lenghty piece of crab ready for dipping and dripping!

If I am going to eat crablegs Ive got to have a little surf and Turf .I am two minutes away from the Fish House!

On Goodeats AB wrapped them in a wet paper towel, then a layer of plastic wrap, then microwaved them, which basically steamed them.

quote:

Originally posted by plb

On Goodeats AB wrapped them in a wet paper towel, then a layer of plastic wrap, then microwaved them, which basically steamed them.

I saw him do that with king crab. As far as I'm concerned that's more trouble than just steaming them in a pot with a crab boil seasoning.

Hey, Giant Eagle is selling snow crab clusters at $5.99 a pound.

If you like snow crab then try....Oh wait, never mind it'll save more for me.

MikeS.

$6.99 is about average for snow crab. You'll probably want to get more than one cluster though, as you won't end up with a lot of meat. We boil ours, and add a lot of Old Bay, garlic, salt and pepper to the water. You can also use snow crab legs in "Lowcountry Boil," a regional dish here in the Savannah/Charleston area. In a big pot, put a pound of sliced link sausage, corn on the cob, sliced onions, diced potatoes and crab legs, add one can of beer, Old Bay, salt, pepper and whaterver other spices you like, add enough water to cover and boil until done. Everyone has their own way of making Lowcountry Boil around here, so mine is in no way the definite recipe.

I usually steam mine in old bay. lemon juice and beer. Since most steamers for home use are not adequate for steaming the long legs. I use the equivalent kin to WV duct tape methods to fashion an adequate steamer. Take a dutch over and add a couple cans of beer and old bay and lemon. about 3-4 inched of liquid. Take a large metal strainer /colander that will rest in the dutch over , without slipping to the bottom. Place crab in colander. Take large terry or linen dishtowel and lay over crab and colander. making sure no threads or cloth are swooping low towards the burner. Steam for about 10 mins or until meat is warm and unfrozen.

I made my purchase today. Albertson's (where I do not usually shop) had snow crab legs for $3.99/lb with their 'Big Brother' card. I picked up five clusters and will attempt to make for two of us tonight as a prelude to watching the season premiere of '24'. I would post a picture, but they don't look nearly as good as the Mayor's gorgeous steaks (see the 'largest steaks' thread). I hope I have the right tools on hand to steam properly. I do love "low country boil" (though not a huge fan of sausage), but think that I will save that much larger endeavour for another day.

I watched the Discovery Channel the other evening regarding the crab season in Alaska. I wish I was there to enjoy these huge crabs. Lleechef is lucky that she is there and can enjoy this tasty morsels.

It looks extremely dangerous but the rewards with some of the boats gathering better than a million pounds. Some were fortunate enough to have to empty their boats for a second catch..

These crabs are huge and I am sure they are wonderful.

Paul E. Smith
Knoxville, TN

Sundancer, yes, crabbing is considered one of the most (if not THE most) dangerous jobs on the planet. The boats are in 50 ft. seas, sometimes more, the wind is howling and the temperatures are way below zero. The deck becomes a solid sheet of ice. As they bring the pots up and cull the crabs the boat is pitching from side to side and every year we lose three or four men, they slide off the deck and into the icy waters of the Bering Sea. They cannot be retreived. Those that survive the season do make good money though.

Believe it or not, we seldom eat crab! Although it is surely delicious I guess we're just tired of it. But it's nice to be able to always have it available.......and at a reasonable price. I'd trade crab any day for a good plate of BBQ!!!

quote:

Originally posted by lleechef


Believe it or not, we seldom eat crab! Although it is surely delicious I guess we're just tired of it. But it's nice to be able to always have it available.......and at a reasonable price. I'd trade crab any day for a good plate of BBQ!!!

Lisa, I'll try to take you up on that. I smoke/bbq a mean pork shoulder.

MikeS.

MikeS, YOU'RE ON!