Wednesday, July 30, 2014

King Crab Legs and Fresh Corn on the Cob

Who doesn't like King Crab Legs.  I don't think I've ever known anyone who didn't.  They are wonderful any time of year.  They aren't cheap, but they are a special treat from time to time.  We decided it was time for just such a treat recently, so we picked up some fresh legs and corn and made dinner.


We got the king crab legs and the fresh corn from our local Shopper's Food Warehouse.  I really like Shopper's.  They have one of, if not the best meat departments of any major chain in our area.  Their seafood department is equally as impressive.  I will not name some of the other majors in the area who pale in comparison.  Shopper's also has a wonderful fresh produce department.  The corn was as fresh as could be and delicious.


Here is how we cook our corn.
 
  • Fill a large pot with water and place it on the stove with its cover on. There should be enough water that all the corn will be completely submerged.
  • Turn the stove to maximum heat and wait for the water to come to a boil. Meanwhile, shuck the corn and rinse it under cold water.
  • Drop the cobs into the rapidly boiling sugar water, being careful not to burn yourself. Allow the corn to cook for 4 minutes.
  • Remove an ear of corn with tongs and cut off a few kernels with a sharp knife to check for doneness. It should be slightly crisp. The larger the cob, the longer it will need to cook. Don't overcook the corn. Once done, remove cobs and place them in a serving dish. Serve immediately with lots of butter and a shaker of salt.  The sweetness of the corn plus what it takes on during the boil combined with the salt and butter is shear perfection.  A taste sensation for sure.


  • In the meantime, we used this large enameled pot to steam the crab legs.


    This is the perfect boil.  Insert the crab legs into boiling water and replace the lid.  Set the timer for 5 - 7 minutes.  Remove the legs with tongs and drain.  Serve with drawn butter and lemon wedges.

    How to make drawn butter:

    Drawn butter is wonderful to serve with shellfish like crab or lobster. It can also be used for cooking seafood or in sauces for pasta and more.
    • 1 pound (4 sticks) unsalted butter
    Melt the butter over medium heat (do not let it boil). Pour the melted butter into a 2-cup capacity measuring cup. Allow the butter to sit for a few minutes to separate. There will be foam on the top, yellow clarified butter in the middle, and milk solids in the bottom. Skim and discard the foam from the top. Carefully pour only the clarified butter into a small container. Discard the milk solids.  Store covered in the refrigerator for up to 3 weeks.

    You must have a crab leg boil sometime soon.  You are guaranteed to love it!!
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