How to Steam King Crab

Video Transcript

"Hi my name is Brandon Sarkis on behalf of Expert Village. Today I'm going to show you my favorite way to cook king crab legs. Alright so our shallot mixture has cooled off sufficiently to work for it. So we're just going to take our little bowl here. You will still see some evidence of the butter in there, which is fine. We don't want it to be completely dry like a really heavy rue, because then it would not taste very good to be honest. Put our sauti pan aside. Now we're going to take that sour cream that we had, and just plop that right on top here. Get it all out of the bowl. Have to fight to get it out of here. Alright now a little salt. A little bit of pepper. And we're just going to stir this together, and you'll see that it will take on a slightly different appearance. It will turn a different color; it will turn a little yellowish color. And this is also a great recipe base. You can add things to it. You could add dill to this, you could add basil to it, you can add cilantro to it, you can add peppercorns to it, you can add a hint of mustard to it as well. But it also makes a very nice, very refreshing, very crisp sour cream based sauce. This is one you do want to keep very cold, so off to the fridge with this. That's our sour cream sauce. Let's go to our crab legs now. Now it's crab leg time. I've got my lid back on here. I'm trying to build a nice head of steam on this, and you can see it's working well. I'm getting some of the nice moisture buildup inside of here. You want to make sure this is really hot before you pop the lid on it, because if it's not hot you're not going get the same searing, steaming effect on your crab legs, and they won't be nearly as tasty. So I've got all four pounds here. All four pounds should fit in one run in this pot, but we'll see. So what I'm going to do next, is I'm carefully going to take my towel, and pull it back. There we go. Now, you want to be careful with crab legs too. They're spiny, and they hurt when they poke you. So we're just going to go right into the pot with these. With some of these longer ones, it may actually behoove you to fold them as such. So now chuck the lid back on it, and we're going to go somewhere in the neighborhood of six to eight minutes to make sure these are done well, and we'll come back in six to eight minutes and have us some wonderful, wonderful crab legs. Hopefully. I would assume they'll be wonderful; I don't know why they wouldn't be. So see you in six to eight minutes. That's six to eight, not 68. Not an hour and eight minutes, but six to eight. We'll call it seven. See you in seven minutes."