Welsh Family Kitchen

King Crab Legs   Taken in Alaskan waters, all the flesh is in the legs. They are cooked and flash-frozen on the boats. They can be served hot or cold, in a salad or as crab cocktail. Ingredients: 1 or more large legs, per person melted butter Procedures: Allow the crab legs to defrost in the fridge for several hours. Be sure to put a container under the package as sea water will collect in the package as defrosting completes. Sometimes, I shell the crab cold, and collect the flesh in a bowl. Or, put a steamer grate in the bottom of a large stock pot with enough water to reach the bottom of the steamer. Put the pot on a burner on high and raise the water to steam. Steam the crab legs (they're already cooked and thawed) for 10 minutes or until heated to the desired temperature. Serve with the melted butter, a bowl for shells, and crab crackers, hammers, and or pliers to get into the shells. Notes: 2020-02-21: Three legs, 1 pound each, and $42 per pound were steamed and served with melted butter; way too much per person. The third leg was shelled and frozen for future use. 02/21/2020