Alaskan King Crab Legs Nutrition Facts
Alaskan king crab legs are highly prized throughout the world for their mild, sweet, delicate flavor and tender, rich, succulent texture. When accompanied with a dish of hot, melted butter,king crab legs are truly a meal fit for a king. Does this Spark an idea?
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Types
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There are four Alaskan king crab species: red, blue, golden brown and scarlet. Each species is harvested in different Alaskan waters.
The red species is the one most in demand because it has the sweetest and best tasting meat. The red King crab are harvested in Bristol Bay and Norton Sound. Their shells are a dark burgundy color when caught alive; when they're cooked, the shells turn bright red.
Blue king crab are harvested in the waters surrounding the Pribilof Islands and St. Matthew Island. Blues weigh as much as 18 lbs. and have the largest legs and claws. They are brown and royal blue when caught alive; when cooked, the shells turn orange-red.
Golden brown king crab are harvested in the waters around the Aleutian Islands. They're the smallest and most abundant species of king crab. Because they're smaller, they're often served fresh in restaurants.
Scarlet king crab are harvested in the Bering Sea. They are not available commercially because they're not plentiful. But the meat is said to be even sweeter than red king crab.
Preparation
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Unless you bought a live crab, commercially sold king crab legs have already been cooked and blast-frozen. Before you cook them, it is recommended that you thaw them out in your refrigerator overnight, or, if you're pressed for time, thaw them with cold running water. Steaming, boiling, or baking for around four to eight minutes is all it takes to reheat them. Longer cooking will cause them to lose their taste and texture.
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Nutritional Values
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A 1-lb. (16 oz.) serving of Alaskan king crab meat contains less than 200 calories, 32g of protein, only 2g of fat, 6g of carbohydrate and 30g of zinc, which is good for maintaining strong bones. It also contains high amounts of omega-3 fatty acids.
Contraindications
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Alaskan king crab naturally contains a high amount of sodium and purines. Avoid it if you have high blood pressure, gout or are allergic to shellfish. Pregnant women should consult their health care provider about how much shellfish they can safely eat.
Tips and Warnings
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Always keep Alaskan king crab legs frozen until ready to use.
As a spicy variation, try adding a pinch of garlic powder or Tabasco sauce to the melted butter.
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