The royal crab is identified by its large prickly shells and huge legs: the entire crab can span up to 5 feet wide. As expected, they are appreciated for the meat contained in their legs, which is very sweet. Gurung explains that, like most fishmongers, The Lobster Place gets its royal Alaskan crab, where the waters govern.
How to prepare: when you search for crab legs, you will most likely find precooked and frozen legs, so keep in mind that when you buy precooked foods, all you have to do is defrost and reheat them; avoid overcooking, or the meat will be hard. Your fishmonger can sell them previously divided, which facilitates the harvest of meat. You can steam them, boil them or broil them. They are excellent with melted butter or a remoulade-style sauce.
Let the water at the bottom of the steam pot boil, then add the crab legs in the steam and cover. The crabs will get hot when you can smell them. I also take one with a clamp and touch the fleshy part just to make sure it’s really hot. The best way to reach the meat is to use scissors. I use the kitchen scissors that come with knife sets, but you can buy only one at any kitchen supply store. Simply separate the crab in the obvious places and then cut the center. I also have, but it is not necessary, a glove in case the crab is very hot or if it is very thorny.
Add the crab legs to a microwave safe container. Add 1 tablespoon of water for every 8 ounces of crab legs. Microwave at high temperature for 3 to 4 minutes for every 8 ounces of crab legs. Serve with lemon slices, clarified butter and use nutcracker to open the peels. It is not recommended to boil the crab legs. This is because the meat tastes so delicate that cooking it directly in water or boiling crab can destroy the delicious flavors.
Clarified butter is also called extracted butter. Simply defined, clarified butter and ghee are translucent golden butter fats that remain after the solids are removed from milk and water. In short, clarified butter is only butter that contains only pure butter fat.
Clarified butter has a higher smoke point than normal butter, which allows it to cook at higher temperatures and does not spoil so quickly. The advantages of this type of butter is its long preservation quality (several months refrigerated) and its high smoke point (it can be used for frying without burning). The disadvantage is that it does not have the same rich and wonderful taste of butter without regular salt (since the solids have been removed from the milk) but it has a butterier taste than other oils.