How Long to Cook 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 here we are at the seven minute mark. Our crab legs are don, so a couple of options here. We can pull the lid off, start taking them out, and eat them right away, or we can hold them, which is what I want to do, just for a couple minutes, until our clarified butter is ready. All you have to do is turn your heat off, pop the top, let most of the steam out, just so they don't keep cooking at such a same rate, put the cap back on it. That way you've decreased the internal temperature a significant amount, enough to where you don't have to worry about them overcooking, and it'll stay warm like this. We're going to go ahead and do it like this, and now let's check on our clarified butter one last time. We want to make sure it's ready. But like I said you're probably only good to hold these in this condition, with the heat off and with all the steam out, you're probably good to hold it for another three minutes top. So don't take your time and think they're going to be good forever like this. You can see that they're firm in the joints, which means they are ready to go. So let's go to our clarified butter now. You can see we've accumulated some more gunk on top of our clarified butter, so we're going to push it all into one clump over here on the other side. As we get it all fairly well rounded up, move in and scoop it out. The weird thing is, though, if you look, the parts that are rising to the surface are connected. Sort of like stalagtites and stalagmytes effect to the stuff sitting in the bottom of the pan. Kind of neat. What you can do, is if you want to rush this, you can turn the heat up a little bit. Turn it up to a three, but I wouldn't go any higher than that, because you don't want to run the risk of burning this or browning it off, or anything like that. Also, if this were to hit a boil, it would immediately become cloudy again, and you would ruin all the effort you've put so far into clarifying it. It would be pretty irritating. People ask me all the time, is there anything I can do? Can I strain it or anything like that? You'll have mixed results if you strain it. If you strain it through six or eight layers of cheesecloth, and I really find chinos, you'd probably do a pretty good job of taking some of this stuff out, but it's still going to be there. We're going to do this the right way, and I'm not looking or 100 percent total clarification today. When it's just like this bright, yellow, clear liquid, that's a story for a different day. I just want to have something that doesn't have all the white butter solids and milk solids and milk fats floating around in it. That being said, we'll give this a few more minutes. We'll come back to it, scrape it again, and get ready for presentation."