Alaskan King Crab Legs are the huge ones you see in the store. They have a very sweet delicate meat that is top quality and very delicious. Although somewhat pricy, you can often find sales on the Alaskan King Crab Legs. Either way, the taste definitely justifies the price.

Most people cook the King Crab Legs by boiling for a few minutes. You can do different things though with crab meat to make things interesting and different. Here is a recipe for a stir fry that incorporates crab meat and an orange ginger sauce.

Alaskan King Crab Legs Stir Fry

Ingredients -

2 lbs Alaskan King Crab Legs, thawed
3 cups snow peas
3 cups of chopped broccoli
2 tablespoons of vegetable oil
4 stalks of green onions, chopped
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
Orange Ginger Sauce - see preparation instructions below

Orange Ginger Sauce
Combine together these ingredients and set aside

3/4 cups orange juice - low or no pulp
1 tablespoon of soy sauce
2 teaspoons of cornstarch
1 teaspoon of red pepper flakes
1/2 teaspoon of ginger
1 clove of garlic - minced

Directions -

Take Alaskan King Crab Leg meat from crab claws and shells. Cut the meat into 2 inch pieces. In a frying pan over high heat, add 1 tablespoon of the vegetable oil. Add the crab and fry for 4-5 minutes while covered. Stir the meat occasionally. Remove from heat and remove the crab. Place the crab in a bowl and coverto keep warm. In the pan, add 1/2 tablespoon of vegetable oil and the broccoli. Stir fry for 1-2 minutes and then remove from the heat. Place the broccoli in a separate bowl and cover to keep warm. In the pan, add the remaining oil and vegetables. Stir fry for a few minutes. Next, add the broccoli and the cooked king crab. Pour the orange ginger sauce in and stir until the sauce begins to thicken. Once the sauce is thickened, remove the pan from the heat.

Serve the Alaskan King Crab Legs stir fry over cooked rice. This recipe serves about 4 people.

This recipe for crab stuffed chicken breasts is super easy and the results are more than fabulous. Serve crab stuffed chicken breasts for dinner with a side of corn with a baked potato and side salad with fresh vegetables. As with most of the recipes on here, you can even substitute the Dungeness Crab with Blue Crab, Snow Crab, or King Crab depending on your preference and availabity of crab in your region. Crab Meat is also available at your local grocery store in the seafood aisle, normally sold as canned crab meat or packaged cooked crab meat.

Crab Stuffed Chicken Breasts (more…)

Deviled crab is a really neat recipe because there are so many variations and ways to serve deviled crab. You can serve this dish in the actual cleaned out crab shells for a crabby seafood appearance, topped with Old Bay Seasoning or can serve it in cute crab dishes - whatever you have available. You can use either canned or fresh crab meat for this yummy meal/appetizer.

Here is how you can make deviled crab at home.

Ingredients -

1 lb crab meat
1 small chopped onion
3 tablespoons of butter
1 teaspoon Worcestershire sauce
3/4 cup of milk
1 tablespoon lemon juice
1 egg, beaten
1.5 teaspoons powdered mustard
1/8 teaspoon cayenne pepper
1 tablespoon chopped parsley
1/4 cup bread crumbs
2 tablespoons of flour
hot sauce of choice

Directions -

Preheat the oven to 350 degrees.

Grease the inside of crab shells or small dishes for the deviled crab.

Combine the bread crumbs with 1 tablespoon of butter. The mixture will be crumbly. Set aside.

Saute 2 tablespoons of butter with the chopped onion in a skillet until the onion turns tender. Add the 2 tablespoons of four and stir. Continue by adding the milk gradually and cooking the mixture until it turns thick while stirring continuously. Next, add the lemon juice, cayenne pepper, and powdered mustard.

Take the beaten egg and add 4 drops of hot sauce to the egg. Stir and then add the egg mixture to the skillet. Add the crab meat and parsley and place in the crab shells or dishes, depending on how you want to display the deviled crab.

Scatter the bread crumbs on tops of the deviled crabs. Bake for 20-25 minutes until browned.

You’ll often hear of Gumbo being served at celebrations at Mardi Gras in New Orleans. What is Gumbo? Gumbo is a traditional dish full of flavor and different consistencies. It’s made with a broth along with several ingredients to create a stew that is often spicy. The Gumbo dish below is made with King Crab and Jumbo Shrimp, making it the perfect seafood lover’s feast.

King Crab and Shrimp Seafood Gumbo

Ingredients -

1.5 lbs King Crab Meat
1 lb of raw Jumbo Shrimp, shelled
2 teaspoons Creole Spice
2 minced Garlic Cloves
2 tablespoons of Chives
1 Celery stalk, chopped
2 small onions, chopped
1 Green Pepper, chopped
1 3/4 cups of chicken broth
8 ounces of clam broth
2 cups of canned tomatoes
2 tablespoons of tomato paste
1 teaspoon of file powder (What is file powder? File powder is sprinkled over types of Gumbo as a seasoning or thickening agent. It is a spice made from ground and dried sassafras leaves)
6 servings of cooked rice

Seasoning Spice Mix

1 tsp dried thyme
1 Tablespoon paprika
1 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon celery salt
1 teaspoon dried red pepper flakes
1/4 teaspoon oregano

Instructions -

Stir together spices for the Seasoning Spice Mix. Set the seasonings aside.

In a large saucepan, combine 4 tablespoons of the chicken broth, garlic, celery, onion, and green pepper. Cover the saucepan with a lid and bring the ingredients to a boil. Once boiling, lower to medium heat and simmer about 7 minutes until the vegetables are tender. Next, stir in the remaining chicken broth, clam broth, tomatoes, tomato paste, and chives. Then stir in your Seasoning Spice Mix. Reduce the heat to medium low and continue cooking, covered, for about 20 minutes. Be sure to stir the Gumbo from time to time to prevent ingredients from sticking and to continue blending the seasonings. After 20 minutes, add the king crab and shrimp and cook over medium heat for about 2 minutes. The shrimp should turn pink and opaque.

Remove from the heat and blend in the file powder, letting the gumbo stand for about 3 minutes while still covered.

Gumbo can be served over white rice for a spectacular hearty and filling meal.

Maryland Crabs, otherwise known as Blue Crab are some of the best quality crab available. This recipe for Seafood Newburg uses Maryland Blue Crab as its main ingredient. You can also substitute Bay Shrimp, Sea Scallops or Bay Scallops for the crab or add all 3 together, depending on the type of Seafood Newburg that you want to make. This recipe is made with Maryland Crabs.

Seafood Newburg with Maryland Crabs

Ingredients

4 ounces of Newburg Sauce (recipe below)
8 ounces cooked Maryland Blue Crab
8 ounces cod, diced to 1 inch
8 ounces small cooked salad shrimp
2 ounces of clarified butter
1/4 cup finely chopped onion
1 ounce of Sherry
2 Tablespoons chopped parsley
Pinch of Paprika

Add and onions to a frying pan. Saute the onions until brown. Add the seafood and cook for about 4 minutes. Use the Sherry to deglaze and then add the Newburg sauce and cook for about a minute. That’s about it- pour the Seafood Newburg into serving dishes and use the paprika and parsley as a sprinkled topping to the Newburg for an added touch and hint of extra taste. You can serve the Seafood Newburg over rice or by itself.

How to cook Seafood Newburg Sauce -

Ingredients

2 Tablespoons minced onion
5 Tablespoons of butter
2 ounces of flour
1/4 cup of dry Sherry
3 cups of hot milk
1 cup of heavy cream
Pinch of white pepper
Pinch of salt
1 teaspoon Paprika
Small amount of Tabasco sauce (or other hot sauce)
2 tablespoons of lobster base (Not sure where to find lobster base? See below)

In a small sauce pot, melt the butter under medium heat. Add the onions and saute the onions until they are clear. Then add the paprika and flour to make a roux (a roux is a base for gravies, soups, and other dishes. It’s purpose is to serve as a binder and for flavoring). Cook the sauce for 9 minutes - just make sure it does not brown. Add hot milk and cream and blend the mixture together. Next, combine the seasonings and continue simmering while stirring often (about 15 minutes). Finally, strain the mixture and combine the Sherry. Now you have Newburg Sauce for your recipe above.

There are many different ways to prepare dishes with crab meat. If you are looking for a great comfort recipe, this is the one for you. Crab Pot Pie takes the traditional ingredients of chicken or turkey pot pie recipes and turns the ordinary pot pie recipe into a fabulous seafood stuffed pot pie with veggies. The crispiness of the pot pie combined with the savory buttery crab makes this recipe a favorite for many generations.

Crab Pot Pie

Ingredients
1.5 lbs crab meat (blue crab, dungeness crab, or snow crab)
1 teaspoon Old Bay Seasoning
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1/2 cup flour
2 cups of chicken stock
3 ounces of melted butter
1.5 cups heavy cream
1/4 cup sherry
1/2 cup frozen peas
1/2 teaspoon thyme
1 pie dough for covering 9X12 inch pie pan

Heat oven to 400 degrees. Saute the carrots, celery, and onions in butter until they are soft but still slightly firm. Next, add the flour to the saute’d vegetables and cook for about 3 minutes. Continue adding the sherry, chicken stock, and cream and stir until smooth. Add the peas and crab and simmer for about 4 minutes. Add the seasonings and simmer for 1 minute longer.

Prepare the pie baking dish by placing the pie dough in it as if you are making a pie but leave several inches of dough on the outside of the pie pan so that you can cover the mixture. Add the mixture into the baking dish and cover with the pie dough. Seal the edges and bake for 30 minutes. The crust should be golden brown when done.

Here is another great crab recipe. This one is made with Dungeness crab, which is a slightly cheaper alternative to blue crab or king crab. Dungeness crab has a slightly sweet taste and the meat in the crab is plentiful. This crab recipe is super easy to prepare and would make an excellent high protein lunch.

Dungeness crab and shrimp melt sandwiches

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