Tuesday, January 12, 2010

King Crab Legs

Probably one of the top 3 most favorite meals of mine. I love it so much. I don't know how anyone got me to try it in the first place, because I really never liked crab. Crab dip, crab slaw...whatever. It wasn't good. But when it was WARM and dipped in liquid gold, I completely fell in love.

Again, this isn't much of a recipe, considering there are two ingredients:


We got these lovely legs at Costco, and steamed them for 4-6 minutes. I'm told you can also nuke them in the microwave for 3 min wrapped in a paper towel, or even bake them. We chose steaming. Then the hardest part- out of this whole complicated meal, was clarifying the butter.

This is how I did it:

Melt a stick of butter in a pot over low heat. The butter will form a white foam on top. Once butter is completely melted, scrape the foam off the surface and discard (without disturbing the lower layer). I used a metal spatula to scrape. Then pour the butter out of the pot, decanting it so the fats and milks that are left behind stay in the pot. You should be left with clear, yellow, delicious, butter.

That's it folks. I've paid $50 at a nice restaurant for this meal, and this cost us $16, plus 88 cents for the cube of butter.

Finger lickin' good.


  1. How many people do you think $16 worth of Costco crab legs would feed?

  2. King crab is my husband's most very favorite thing to eat in the entire world! We usually wait until he receives his yearly gift card to Market Street Grill to have some, but this sounds so easy (and much chepaer if you dont have a gift card) I just might try it. THANKS.

  3. Kelly- the pre packaged containers that they have at Costco fed me and Josh. I think it was a leg and a half.... not sure. But we were both plenty full after.

    Full and happy.

  4. Lisa, would you please stop showing off your amazing photography skills! You're making the rest of us look bad! jk. I'm seriously impressed though. Anyway, I was excited to find you in the blogging world the other day. And even more excited to find THIS blog. I actually started my own recipe blog about a month ago, for the very same reason. But I'd be happy to put some on here too--as long as you're ok with very sub-par photography!

  5. Ok, Laure, but only if you invite me to your blog.... ;)


    And I'll add you as a chef.