Global Fishing Red King Crab Legs
Called the King for good reason, genus Paralithoides is indeed
a very large crab, with records noting 10-foot extensions
from claw to claw and weights of up to 25 pounds.
The crabs, sometimes known as Alaskan king crab, are
harvested in the icy waters from Alaska to Japan and are
immediately frozen to retain flavor and freshness. The
large pieces of white meat tinged with red found in the
spiny legs are very popular, as are the enormous claws.
Low in fat and calories and an excellent source of protein,
this king of crabs is available year-round, especially through
Costco’s seafood roadshows.
GLOBAL FISHING RED KING CRAB STEAMING SUGGESTION:
Put 2 inches of water in a large covered roasting pan and bring
to a boil. Place the crab on a rack in the pan so it is not touching water. Cover and steam for 10 minutes if crab is defrosted
and 15 minutes if frozen. Serve with drawn (clarified) butter.
FROM THE MEMBER’S KITCHEN
Carol Bigham-Perez’s Global Fishing
Red King Crab Legs
Costco member Carol Bigham-Perez of Tacoma, Washington,
says, “It wouldn’t be a celebration or holiday at our house
without Costco’s king crab legs.”
Preheat broiler. Partially defrost cooked king crab legs and
use a small kitchen knife to cut a strip along the length of the
legs about 3/4 inch wide and 4 inches long. Place legs on a
foil-lined cookie sheet. Spoon a small amount of the sauce on
the openings cut in the shells. Broil the crab legs 2-3 minutes,
or until just heated and slightly browned on top. Serve with
more sauce on the side.
RED KING CRAB LEG SAUCE
1/2 stick unsalted butter, melted
2 tablespoons red wine vinegar
1 bay leaf
1 tablespoon lemon juice
2 pinches cayenne pepper
Combine all ingredients. Makes enough for 12 legs.
Costco Member
Carol Bigham-Perez
Carol’s Tips: Costco Tip:
“I use the little ceramic Costco’s red king crab legs
potsovercandlesonastand havealreadybeencooked,soa
to keep the sauce warm. Be quick warming isallthat’srequired.
sure to supply cocktail forks Additional broiling will toughen
to pull the crab out.” the meat and ruin the flavor.
