Red King Crab: Red King Crab is the largest species of crab that appears dark red and or burgundy in color. The Red King Crab can grow quite large with a shell that expands up to 12 inches in diameter and legs that grow up to 5 feet in length. Due to their large bodies and delicious meat, they are praised at the top of the crab fishing industry.
Process: Red King Crab is caught wild and frozen at sea. Once the catch is brought on deck, the processing cycle begins. The legs and claws are separated from the body, and then cooked on board. Once the cooking is completed, the Red King crab is frozen with a minimal amount of glaze to lock in the meats flavor. The crab is then wrapped in a food grade liner and packed into 20lb boxes. These steps ensure that after purchase, our product it is ready to be thawed and consumed at home. There is a surplus of mouth-watering recipes that can be utilized with the tender and sweet meat of Red King Crab.
Recipe:
LOUISIANA-STYLE BARBECUED RED KING CRAB
Ingredients:
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2 lbs. Red King Crab legs, thawed
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Red King Crab Legs (meat separated)
1/2 cup butter
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4 cloves garlic, minced
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2 tsp. Cajun Spice Mixture
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1/2 cup chicken broth
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1/4 cup beer
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1-1/2 tsp. lemon juice
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Cooked rice
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Chopped parsley, for garnish
Directions:
With a sharp knife, cut crab legs into 2 inch long pieces. Melt butter in a large, heavy skillet over medium heat. Stir in garlic and Cajun Spice Mixture; sauté 1 to 2 minutes. Add crab and remaining ingredients except rice. Increase heat to medium-high and bring to a boil, stirring gently. Cook 3 to 4 minutes, or until crab is well heated. Serve crab and sauce over rice. Garnish with chopped parsley. This makes 4 servings.
Cajun Spice Mixture:
Mix together 1/2 teaspoon each black pepper, crushed red pepper flakes, and dried thyme, and 1/4 teaspoon each dried oregano, and cayenne pepper until well combined.
Health Facts:
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