Simmered Alaska King Crab legs (Snow or Dungeness Crab) in a large heavy Stockpot (or Dutch oven) cooked with Lemongrass, Garlic, Ginger and Kosher salt seasonings.
The cooked frozen Crab legs must be thawed prior to cooking. For best results, we recommend that cooked frozen Crab legs thaw overnight in your refrigerator to keep them plenty chilled before you cook. (thaw overnight in the fridge makes them much more tender than if you were to cook them frozen.) Alternatively, you can also thaw cooked frozen Crab legs in a Colander and rinse under cold running water for several minutes.
The water should come up to the halfway point of the Stockpot. Add in the Lemongrass, Garlic, Ginger and Kosher salt, and heat the water to boiling over medium-high to high heat.
Reduce the heat to Simmer (Medium-low heat, gentle bubbling in the pot. Temperature ranging from 180°F to 205°F) and cook the thawed Crab legs in uncovered the Stockpot for 3 to 4 minutes until heated-through.
Remove Crab from liquid and drain well before place them on a serving platter to enjoy immediately.
If desired, you can also serve the Crab legs with dipping sauce.
TIMER
15 Minutes
NUTRITION FACTS
Nutrients per serving (crab only): 381 calories, 3g total fat, 0.5g saturated fat, 7% calories from fat, 191mg cholesterol, 83g protein, 0g carbohydrate, 0g fiber, 3792mg sodium, 209mg calcium and 470mg omega-3 fatty acids.
For safety reasons, never thawed frozen Crab at room temperature or standing water in the sink (without airtight package), as bacteria on the surface will begin to multiply. Thawed Crab (or left over cooked Crab) should be kept in a refrigerator no longer than about two days, with or without shells.
Ingredients
Directions
The cooked frozen Crab legs must be thawed prior to cooking. For best results, we recommend that cooked frozen Crab legs thaw overnight in your refrigerator to keep them plenty chilled before you cook. (thaw overnight in the fridge makes them much more tender than if you were to cook them frozen.) Alternatively, you can also thaw cooked frozen Crab legs in a Colander and rinse under cold running water for several minutes.
The water should come up to the halfway point of the Stockpot. Add in the Lemongrass, Garlic, Ginger and Kosher salt, and heat the water to boiling over medium-high to high heat.
Reduce the heat to Simmer (Medium-low heat, gentle bubbling in the pot. Temperature ranging from 180°F to 205°F) and cook the thawed Crab legs in uncovered the Stockpot for 3 to 4 minutes until heated-through.
Remove Crab from liquid and drain well before place them on a serving platter to enjoy immediately.
If desired, you can also serve the Crab legs with dipping sauce.
