How to Cook Frozen Crab Legs

Strictly speaking, you probably won't need to cook those frozen crab legs you purchased at the supermarket or at the discount club store--it has already been done for you. You will just need to heat them up. Make sure you do it properly, though, by following these tips.

You must first thaw the crab legs. Allow them to thaw in your refrigerator overnight; don't make the mistake that many people do of thawing them at room temperature or, even worse, thawing them by zapping in a microwave oven. Thawing at room temperature is a bit risky from a food-safety standpoint , and microwaving can overcook crab legs.

Cook Steak

Once the legs are completely thawed, then you can heat them in the microwave--or in a conventional oven. You can also steam or boil them.

Microwaving

Place crab legs in a microwave-safe pan or on a dish. Cover with a couple of thicknesses of paper towels and heat on high for 2 to 3 minutes.

Boiling

Fill a large pot 2/3 full of water. Add several shakes of salt and any other seasoning that you like. Bring water to a boil. Drop crab legs into the boiling water. Immediately reduce heat and let the pot simmer for 4 to 6 minutes.

Steaming

Fill a large saucepan with water and bring to a boil on stove. Place crab legs in a vegetable steamer or a colander and place over the pan. Allow the legs to steam for 4 or 5 minutes.

Heating in an Oven

Heat oven to approximately 420 degrees F. Place crab legs on a baking sheet and place in oven on a top rack. Roast for 4 or 5 minutes.

The best crab legs are king crab legs, but most types of crab sold for food have a good deal of meat in their legs and especially their claws. Sometimes there is more meat in the legs than in the body itself.

Crab legs are made up of three distinct sections. To get at the meat, just break the sections apart at the joints. Then take hold of one of the sections and press it with your thumbs on the flat side until the shell cracks. You should be able now to remove the shell and pull out a good-sized piece of meat. The claws will probably need to be cracked with pliers or with special tools available from kitchen specialty shops.

Cooked crabmeat straight from the legs is delicious by itself, or you can brush it with melted butter before eating. Crab leg meat is also good in any recipe calling for crabmeat generally.

How to Cook Frozen Crab Legs

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah's article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html

Thanks To : lodge logic pre seasoned 10 1 2 inch round griddle le creuset 9 piece cookware set

The Big Freeze - Understanding and Cooking Frozen Salmon

Not many of us are fortunate enough to eat Alaskan seafood "fresh" from the water. With Alaskan shores so distant from most American homes, virtually all seafood that we consume has been frozen. The "freshness" of seafood, however, is really an indicator of its quality, flavor, and texture, not of how recently it came out of the water. Alaskan seafood is frozen very soon after it is caught, and many boats are even equipped with freezing technology in order to do it at sea. The process uses fast-freezing technology to prevent cell-damage caused by slower techniques. The result is seafood sealed with all of its quality captured and waiting inside. That's why grilling salmon makes for such a great meal.

Frozen salmon often comes skinless, boneless, and packaged in manageable portions, for incredibly easy cooking. As long as it never thaws out, it will keep in your freezer for up to 6 months. You can be grilling salmon year-round, without losing any of the decadent freshness of flavor. If you choose to thaw out your salmon before cooking it, place it in a shallow dish in the refrigerator, allowing 8-10 hours. Do not try to speed the process along by using warm water or leaving the fish at room-temperature, as these methods will compromise quality. If you do thaw it, then the guidelines on how long to cook salmon will be the same as if it had never been frozen.

The best part about frozen salmon is that you don't need to thaw it at all. It can easily go from freezer to stove, grill, or oven, without requiring those extra 10 hours to thaw. All you need to do is lightly rinse off any icy glaze, using cold water, and pat it dry. Then use an oil like olive, peanut, or safflower to lightly coat the frozen fish. If you are cooking it in a pan, make sure the surface is nice and hot - around 400 degrees - before adding the salmon. Grilling salmon is a cinch, but because the pan is so hot, it is wise to wait and add any seasoning until after you have cooked the first side, to prevent the spices from burning to the pan.

In considering how to cook salmon steaks that are frozen, there aren't many differences from thawed fish. Cook the first side for 3-5 minutes, and only flip once. The second will need a bit longer, 6-8 minutes. Watch as the flesh grows less translucent. When all the meat is opaque, your salmon is cooked and should be immediately removed from the heat.

Frozen salmon makes a quick, fresh, and healthy meal. Stop sweating the preparation and thaw time, and just get to cooking!

There are plenty of different ways to prepare Alaskan seafood. The Alaska Seafood Marketing Institute has great recipes to help you create the perfect dish.

Thanks To : le creuset enameled cast iron 9 skillet

The Big Freeze - Understanding and Cooking Frozen Salmon

Not many of us are fortunate enough to eat Alaskan seafood "fresh" from the water. With Alaskan shores so distant from most American homes, virtually all seafood that we consume has been frozen. The "freshness" of seafood, however, is really an indicator of its quality, flavor, and texture, not of how recently it came out of the water. Alaskan seafood is frozen very soon after it is caught, and many boats are even equipped with freezing technology in order to do it at sea. The process uses fast-freezing technology to prevent cell-damage caused by slower techniques. The result is seafood sealed with all of its quality captured and waiting inside. That's why grilling salmon makes for such a great meal.

Frozen salmon often comes skinless, boneless, and packaged in manageable portions, for incredibly easy cooking. As long as it never thaws out, it will keep in your freezer for up to 6 months. You can be grilling salmon year-round, without losing any of the decadent freshness of flavor. If you choose to thaw out your salmon before cooking it, place it in a shallow dish in the refrigerator, allowing 8-10 hours. Do not try to speed the process along by using warm water or leaving the fish at room-temperature, as these methods will compromise quality. If you do thaw it, then the guidelines on how long to cook salmon will be the same as if it had never been frozen.

Cook Steak

The best part about frozen salmon is that you don't need to thaw it at all. It can easily go from freezer to stove, grill, or oven, without requiring those extra 10 hours to thaw. All you need to do is lightly rinse off any icy glaze, using cold water, and pat it dry. Then use an oil like olive, peanut, or safflower to lightly coat the frozen fish. If you are cooking it in a pan, make sure the surface is nice and hot - around 400 degrees - before adding the salmon. Grilling salmon is a cinch, but because the pan is so hot, it is wise to wait and add any seasoning until after you have cooked the first side, to prevent the spices from burning to the pan.

In considering how to cook salmon steaks that are frozen, there aren't many differences from thawed fish. Cook the first side for 3-5 minutes, and only flip once. The second will need a bit longer, 6-8 minutes. Watch as the flesh grows less translucent. When all the meat is opaque, your salmon is cooked and should be immediately removed from the heat.

Frozen salmon makes a quick, fresh, and healthy meal. Stop sweating the preparation and thaw time, and just get to cooking!

The Big Freeze - Understanding and Cooking Frozen Salmon

There are plenty of different ways to prepare Alaskan seafood. The Alaska Seafood Marketing Institute has great recipes to help you create the perfect dish.

Visit : stansport cast iron 6 piece cookware set cuisinart multiclad pro stainless steel 12 piece