Lemongrass Alaska King Crab Legs
October 24, 2015
Simmered Alaska King Crab legs (Snow or Dungeness Crab) in a large heavy Stockpot (or Dutch oven) cooked with Lemongrass, Garlic, Ginger and Kosher salt seasonings.
- Prep: 5 mins
- Cook: 15 mins
- Yields: 4 Servings
Thaw the cooked frozen Crab legs. 
1The cooked frozen Crab legs must be thawed prior to cooking. For best results, we recommend that cooked frozen Crab legs thaw overnight in your refrigerator to keep them plenty chilled before you cook. (thaw overnight in the fridge makes them much more tender than if you were to cook them frozen.) Alternatively, you can also thaw cooked frozen Crab legs in a Colander and rinse under cold running water for several minutes.
Fill a large heavy Stockpot(or Dutch oven) with water and seasonings.
1The water should come up to the halfway point of the Stockpot. Add in the Lemongrass, Garlic, Ginger and Kosher salt, and heat the water to boiling over medium-high to high heat.
Add the Crab legs.
1Reduce the heat to Simmer (Medium-low heat, gentle bubbling in the pot. Temperature ranging from 180°F to 205°F) and cook the thawed Crab legs in uncovered the Stockpot for 3 to 4 minutes until heated-through.
1Remove Crab from liquid and drain well before place them on a serving platter to enjoy immediately.
2If desired, you can also serve the Crab legs with dipping sauce.
Nutrients per serving (crab only): 381 calories, 3g total fat, 0.5g saturated fat, 7% calories from fat, 191mg cholesterol, 83g protein, 0g carbohydrate, 0g fiber, 3792mg sodium, 209mg calcium and 470mg omega-3 fatty acids.
For safety reasons, never thawed frozen Crab at room temperature or standing water in the sink (without airtight package), as bacteria on the surface will begin to multiply. Thawed Crab (or left over cooked Crab) should be kept in a refrigerator no longer than about two days, with or without shells.