Those sticking a fork into the tasty meat from steamed Alaskan Crabs rarely think about how it landed up on the table. At this point of time, the only thing on a seafood lover’s mind will be to thank said crab for being so wonderfully delicious. But just like wine lovers like to think they can tell everything about a wine from its taste, so it should be with crabs and seafood lovers.
Some of these experts have even written entire books on why Alaskan king crab legs taste like they do, and how to buy, cook and serve them the right way. Before that, though, it would be better to get a grip on the basics of king crabs in general. They can be divided into three groups that are red, blue and golden king crabs.
Obviously, one of the differences is that the taste varies. The red king crabs are the tastiest, according to popular opinion. The golden ones are the most common, as in they can be found in a lot of places. The blue king crab stands out because of its extra-large right claw.
As king crabs go, the red ones have the tastiest meat. And as red king crabs go, Alaska is the winner for the title of the world’s tastiest red king crab. Bristol Bay in the Bering Sea in particular is famed for its wealth of jumbo-sized red king crabs, and attracts crab-fishing boats from as far away as Seattle when the season starts in October.
These Alaskan King Crab Legs are immediately cooked & blast frozen in order to preserve the unique taste. A sheen of frozen water protects the crab legs, which are then wrapped in clear plastic bags ready for shipping. This entire process enables the package to be preserved for many months in a freezer.
When it’s time to serve the Frozen Crab Legs, a little bit of planning and preparation helps. For starters, move the legs to a refrigerator and leave them to thaw overnight. All that need be done now is to either steam or boil for a few minutes.
Lastly, there’s the little matter of serving it. This particular crab meat goes over very well with hot melted butter. Diners dip into the butter with a piece of meat, somewhat like a fondue. There’s also a choice to split open the legs (or not) before serving. People use all kinds of things – knives, hammers, etc. – to crack open the shell, but all it really needs is a fork and some technique. Even so, it does make things easier to have the crab legs split just before they are put on the table.
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