Ingredients for Cooking King Crab

Series Summary

The king crab has become a symbol for lavish seafood. Found in cold waters, the harvest of the king crab is relatively short. Between October and January, crabbing begins as commercial fishing boats begin their dangerous journey to the freezing sea. However, only certain types of king crab are legal to catch. Only males are allowed to be kept. The dangerous occupation of crabbers and the declining population of the king crab have contributed to the increased price of this seafood. However, some will stop at nothing to savor their sweet and juicy meat.

If you are wondering how to cook king crab, this video series is perfect for you. Our culinary expert, Brandon Sarkis, shows you how to steam king crab. Learn how to season the water, and how to prepare various dipping sauces. With Brandon's help, cooking king crab could not be easier! So, take some time, and learn how to prepare this delicious seafood dish today!

Video Transcript

"Hi! My name is Brandon Sarkis on behalf of Expert Village. Today I am going to show you my favorite way to cook King Crab legs. Let's go to our list of ingredients for todays recipe. First thing first, you are going to need crab legs. I went to the store; actually specifically I went to the seafood market and picked up four pounds of King Crab legs. Depending on where you are at and what time of year it is, that can be relatively inexpensive or horribly expensive thing to do. So know your season, try not to eat them out of season because what you typically get then is previously frozen product which may or may not be labeled as clearly as you would think it would be. So also with our crab, we've got one pound of butter so four sticks of butter to make our clarified butter and this is a I can't show you the name but this is a famous major name of shrimp and crab boil. You can buy this at most any grocery store you can come across. It is a major national name so I recommend some of this. It imparts a really great flavor. I'm going to hide that behind the butter so that you cannot see what brand it is. Next thing up for our tomato base sauce, I've got one medium or small actually tomato. Really you are going to need about a half a cup of diced tomatoes so that is about right for that size tomato. Got about an ounce and half of ketchup. Also got one stalk of celery that I will be using as well as, I've got a whole yellow onion here. I am going to only use about probably about an eighth of this but I can't show you an eighth of an onion so an eighth of an onion. I've got my salt and pepper here as well which we will use for everything. For my shallot dipping sauce, the shallot cream sauce, cool cream sauce based with sour cream, I am going to have one shallot; about two or three tablespoons worth. I've got one tablespoon of butter. I've got about a tablespoon of flour here to make our roux for that and salt and pepper as well. Then we have a half a cup here of sour cream. This is one sauce, this is another sauce and this is the Crabs. So I am going to show you my favorite way to do that and I also have clarified butter in the process. So let's get started. "