Alaska Seafood recipes: Alaska Tim's Pre-Cooked Alaska King Crab

You can thaw and eat these Crab Legs cold; perfect for a king Crab Salad or sandwich.

Best Method: Take a large pot of water and add 1/2 cup sugar. Bring to a boil. Place frozen legs in pot, submerging all legs. Reduce heat to lowest setting. Cover pot, do NOT boil. Crab is ready to serve in 20 minutes. (TIP: break legs into smaller sections if pot is not large enough to hold full leg.

OR If you do not have a large pot, place legs on baking sheet and add at least one inch of water. Cover tight with foil. Put in a pre-heated oven at 325 degrees for 30 minutes.

Serve with warm melted butter, try adding garlic or other herbs. ENJOY!!!

"This is a great way to serve Alaska King Crab Legs; and a great alternative to the usual method of steaming and serving with drawn butter. It's been a traditional favorite in our family for years, and makes one of the world's most incredible seafood items even more spectacular!!"

Thaw Alaska King Crabs Legs Overnite in Refrig...rinse off with cold water.Take thawed legs and a sharp knife or scissors and just open up the inside length of the leg (the idea here is to pre-split the leg for 2 reasons. First, it will be easy for your guests to open the legs and second, it will allow the marinade to soak in).

Marinade:3 cups olive oil
3 cups white wine (chardonnay is my favorite
1/2 cup crushed garlic
3/4 cup lemon juice
1/2 cup Italian Seasoning
12 bay Leaves

Option..if you have fresh thyme, fresh oregano & fresh basil, add to mainade as well (just makes it that much better).

Instructions:
Take crab legs, shoulder pieces, etc. and put in a container; either glass or plastic works fine. Cover with marinade and place in refrig for at least 24 hours. Check on this and mix it all up several times making sure all crab legs are getting marinated.

Cooking:
Place legs with some of the marinade in a roasting pan. Place in a pre-heated 325 degree oven and cover. Roast for 1 hour or so.

You can serve this alone, or a favorite of ours is to serve it over pesto-pasta!! Enjoy...Carlene Berg