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.

Having a gourmet seafood meal tonight? Try this gourmet seafood appetizer - Crab Puffs. Crab puffs are made with the flaky texture of crescent rolls on the outside and creamy cream cheese mixture combined with crabmeat on the inside. This crab appetizer can be a little filling so make sure that guests don’t fill up on it before the main course! With its amazing tasts, guests often cannot get enough.

Crab Puffs (more…)

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.

This recipe of Linguini with Blue Crab and Shrimp reminds me of a dish at the Olive Garden - the one with the linguini and shrimp, only here it’s with Crab and shrimp. What’s great about this crab recipe is that it’s very filling and also very tasty. Try baking some garlic bread for a side and (more…)

Now that you know a little about the Maryland Blue Crab, how about cooking Snow Crab? Snow Crabs have also been known as “Queen Crabs.” They are caught in the colder waters in oceans of the North Pacific and North Atlantic. They’re much larger than the Maryland Blue Crab, and smaller than the King Crab. The snow crab’s lifespan is around 14 years!  They’re prized for their sweet, savory meat.

For cooking the Alaskan Snow Crab Legs, (more…)

Welcome to my blog about how to cook crabs. For as long as I can remember, I’ve been a huge fan of blue crabs. My Mom has a picture of me as a 2 year old sitting beside a large kitchen table which was filled with a bushel of cooked blue crab. (more…)