Quality-Control Deglaze Methods for King Crab

King crab is served in many different recipes around the world.

You can employ a few quality-control techniques to deglaze king crab with delicious results. As king crab sautées, sugars are caramelized and collect on the shell and surface of the pan, creating what is called a "fond." These flavorful deposits of roasted sugars can be melted into a sauce when enough moisture is added. Control the quality of the ingredients, accuracy of measurements and timing of the additions for a sauce that captures the essence of the king crab's sweet flavor.

Things You'll Need

• Deglazing liquid (wine, spirits, seafood stock, fruit juice, water)
• Wooden spoon
• Tablespoon measure
• Seasonings (salt, pepper, herbs)
• Tasting spoons

Instructions

1. Taste the deglazing liquid. Flavors are intensified in the heat as moisture levels reduce. Quality wines and spirits make a noticeable difference in the final flavor of a king crab dish.

2. Move the king crab around the pan occasionally with a wooden spoon as it cooks at medium heat. Increase the heat to high after about five minutes, when the fond collecting on the shell and pan begins to darken to a muddy brown. Sugars left to burn and turn black give the dish a burnt taste throughout.

3. Remove the pan from the heat and set it on an unused burner. Add 2 tbsps. of the room temperature or colder deglazing liquid to the hot pan. Keep your face and hands at a distance, if your liquid contains alcohol.

4. Stir the king crab around the pan to mix in the liquid over the heat of the burner. Remove the pan from the heat to add another 2 tbsp. of deglazing liquid, if there is more brown fond to dissolve. Continue heating, stirring and removing to add more liquid until all the fond releases from the shells and pan.

5. Reduce the heat to low and cook the deglaze sauce until it is thick enough to coat the back of a metal spoon. Taste the sauce from the pan to adjust the seasonings to taste. Add salt, pepper and your choice of herbs to customize the flavor.

Tips & Warnings

• Keep track of wines and spirits that work well as deglazing liquids by keeping a detailed list. Some king crab recipes call for fortified and sweet dessert wines as deglazing liquids.

References

• Reluctant Gourmet: Deglazing: What It Is and Why Do It

Resources

• KTUU TV: Seafood Bouillabaisse