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Fresh Crab Legs ???

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Mattman3969
Mattman3969 Posts: 10,457
in EggHead Forum
If all you had was an egg how would you cook them?

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analyze adapt overcome

2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • JethroVA
    JethroVA Posts: 1,251
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    are you talking alaskan king or snow or florida stone?
    Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here.  Very Extremely Stable Genius. 
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Snow crabs.  Sorry.  I should have mentioned that.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • DMW
    DMW Posts: 13,832
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    Are you sure they are actually fresh? Usually they are cooked right after they are caught on the ship and flash frozen.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Mattman3969
    Mattman3969 Posts: 10,457
    edited October 2016
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    I'm in the Gulf. They were supposedly the mornings catch. I'll need to check on the precooked aspect 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • DMW
    DMW Posts: 13,832
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    Mattman3969 said:
    I'm in the Gulf. They were supposedly the mornings catch. I'll need to check on the precooked aspect 
    Ok, then you might have actual fresh crab. I have no idea what to recommend.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    I was counting on you. Lol

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • JethroVA
    JethroVA Posts: 1,251
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    huh.  I always thought snow and king crabs were from cold water places.  picture perhaps? 
    Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here.  Very Extremely Stable Genius. 
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    I stopped at the fish mongers this morning and grabbed some shrimp.  He also had what I thought were snow crab legs(not all big and rough on the outside) and he said they were fresh.  

    Now I need to investigate a lil deeper.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SGH
    SGH Posts: 28,791
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    Mattman3969 said:
    Snow crabs.  Sorry.  I should have mentioned that.  
    Mattman3969 said:
    I stopped at the fish mongers this morning and grabbed some shrimp.  He also had what I thought were snow crab legs(not all big and rough on the outside) and he said they were fresh.  

    Now I need to investigate a lil deeper.  
    My brother, I have lived on the Gulf my whole life. Never saw a snow crab come out of the Gulf. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,791
    edited October 2016
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    Mattman3969 said:
    If all you had was an egg how would you cook them?
    As to the above, either raised direct or indirect to 140 degrees internal.  If you have truly raw crabs (I doubt that you do) then 160 degrees internal.  Any cooking temp from 200-450 degrees will work. A happy medium is 375 degrees. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Thank you @sgh   That explanation covers the whole spectrum of crab legs.   I'll let you know how they turn out

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SGH
    SGH Posts: 28,791
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    @Mattman3969
    My pleasure brother. For reference, the above given temps are ideal finish temps. You should pull about 5 degrees prior to that target. 135 & 155 perspectively. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • bgebrent
    bgebrent Posts: 19,636
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    Grilling/baking Matt. Goes really fast. IT 135.
    Sandy Springs & Dawsonville Ga
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  • TideEggHead
    TideEggHead Posts: 1,338
    edited October 2016
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    +1 Never seen snow crab in the gulf, that's a cold water species. I assume the legs were in clusters, if the legs are long (i.e. 6in or longer) they are probably snow or king crab. Those are normally frozen then shipped, if it's a seafood market along the gulf they were frozen (at least until they were put in the window for sale). No one eats Blue crab or stone crab legs, not enough meat! I do love some snow crab legs and melted butter though!
    LBGE
    AL
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  • SGH
    SGH Posts: 28,791
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    TideEggHead said:
    No one eats Blue crab 
    Brother Tide, I eat them in very large quantities. Blue crab and stone crab is excellent my friend. 



    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Grillmagic
    Grillmagic Posts: 1,600
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    SGH said:
    TideEggHead said:
    No one eats Blue crab 
    Brother Tide, I eat them in very large quantities. Blue crab and stone crab is excellent my friend. 



    Oh Man!!!
    Charlotte, Michigan XL BGE
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  • TideEggHead
    TideEggHead Posts: 1,338
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    @SGH You're totally right! I guess I should have differentiated between legs and claws, aside from soft shell crab, most go straight for the claws instead of the legs on blue and stone crabs! Fried crab claws are my kryptonite =) and I'm always up for a softshell crab poboy!
    LBGE
    AL
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  • YukonRon
    YukonRon Posts: 16,989
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    That is living the life right there....
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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