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Crab Legs

Big Daddy - OCT
Big Daddy - OCT Posts: 101
edited November -0001 in EggHead Forum
I had a person in the store tonight tell me that crab legs in the freezer will get freezer burn quickly. I've had a few pounds for about 2 months and she recommended that I eat them quickly. [p]It seems that I've seen on here a good "cooking" combination is 350 deg. dome for about 15 minutes. Is that correct and if so is that from frozen or thawed out?[p]Thanks in advance,[p]Bruce
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Comments

  • scole
    scole Posts: 29
    Big Daddy - OCT,[p]AlaskanC can probably verify (or debunk) this, but I think most king and snow crab has been cooked and frozen since the end of January. Whether or not it's freezer burned depends on how it's been stored, shipped, kept at the retailer and your freezer.[p]I think freezer burn occurs when frozen food is exposed to air above freezing temps, like when opening the freezer and filling it with warm air.[p]But if there's ever any question, it's always best to cook anything as soon as possible...unless you're trying to dry age your own beef.
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  • Big'un
    Big'un Posts: 5,909
    Big Daddy - OCT,
    I agree with scole's post. Once the water is boilin' just throw em in. I buy two 40lb(80lbs.) boxes every September. They last us about nine months...I've never had any freezer burned. Take your time eatin'em. Enjoy at YOUR leisure.
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  • tjv
    tjv Posts: 3,846
    steakseafood.jpg
    <p />Big Daddy - OCT, I've had precooked crab legs twice over the last couple months. One time, they were boiled. Second time I egged them. Without question heating them in the egg is the way to go. I did them for about 15 minutes at 350ish dome. T
    scallopscrab.jpg
    www.ceramicgrillstore.com ACGP, Inc.
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  • BENTE
    BENTE Posts: 8,337
    101_0438.jpg
    <p />Big Daddy - OCT,
    the ones i had were frozen ice on the outside frozen. but that is the way to get them your time and temp sound bout like i did[p][p]happy eggin
    tb

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Big Daddy - OCT
    Big Daddy - OCT Posts: 101
    Thanks for all the responses. I will hold off a day to two until I have the time to enjoy them right. Legs are on sale again for $6.99/lb so I'll buy some more tomorrow.[p]Bruce

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  • AlaskanC
    AlaskanC Posts: 1,346
    Big Daddy - OCT,[p]I like mine fresh, but it is a bugger to keep them on the egg!! :)[p]kcrab.jpg
    DSC_0199.jpg
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  • Unknown
    Unknown
    AlaskanC,[p]I have to say that fresh king crab is in my top 3 favorite foods on the planet. And I've eaten and cooked a lot of stuff. During the winter season there's a store here in Seattle that gets and sells fresh at the same price we normally pay for frozen in the area out of season. Needless to say I break the bank several times during that time.[p]They also have live kings in addition to the fresh leg sections. I've been tempted but wonder what you fit those beaut's in to cook? Just a really big stockpot?[p]Todd
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  • AlaskanC
    AlaskanC Posts: 1,346
    Seattle Todd,
    Yep - there is nothing that compares to fresh - and I HAVE resorted to buying frozen at times. :([p]When you are dealing with fresh legs you need a really large stockpot - we often use a turkey fryer setup with a big propane burner and a big turkey pot. We try to use seawater whenever possible, but if not we use heavily sea-salted fresh water. Get your water to a rolling boil, and then add the crab (halves in our case) and start timing when the water comes back to a boil -from the time of re-boil to pulling time is 20 minutes exactly. Take the crab out and immediately put it into a bucket of ice water. Let it sit for 5 minutes to firm the shell back up, and it will be ready to serve!![p]Now I am craving crab!! I think I saw a sign down at one of the harbors saying that someone had fresh Dungees for sale - I may have to go check it out! :)

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