Alaskan Hot Pot Recipes

KING CRAB LEGS RECIPE (COOKED 4 WAYS)

Steps:

• Stove, oven, or grill instructions: Combine the BUTTER and GARLIC in a heat-safe skillet. Place skillet next to the crab legs (for oven or grill method), or on a low heat setting on the stove until butter is melted.Microwave instructions: Combine the butter and garlic in a heat-safe bowl or microwave on HIGH for 1 minute, or until butter is melted.
• Place a trivet in the bottom of a large soup pot, stack CRAB LEGS on the trivet, and pour in 1 cup WATER.
• Turn stove burner to medium-high, cover the pot, and steam crab legs about 5 minutes, or until warmed through.
• Place a trivet in the bottom of the Instant Pot, stack CRAB LEGS on the trivet, and pour in 1 cup WATER.
• Secure lid and turn pressure release valve to "Sealing".
• Select MANUAL or PRESSURE COOK and cook 0 minutes on LOW pressure (1 minute for frozen crab legs), followed by a 5 minute natural pressure release.*Note: there's no need to pressure cook crab legs any longer than this if you bought them pre-cooked, which is usually how they're sold.
• Preheat oven to 400°F. Place crab legs on a baking sheet and brush with OLIVE OIL. Set garlic butter skillet on the same baking sheet.
• Bake in preheated oven for 20 minutes, or until crab leg meat is warmed through.
• Preheat grill to MEDIUM-HIGH (about 400°F).
• Brush or spritz CRAB LEGS with olive oil, place on the grill with the garlic butter, and turn off center burner.
• Close the lid and grill the crab until warmed through (5-8 minutes).
• Just before serving, use kitchen sheers to cut open the soft, underside of each crab leg (making it easier for guests to open).
• Serve crab legs warm with melted GARLIC BUTTER, garnished with LEMON and PARSLEY.
• Allow crab legs to cool completely and refrigerate in an airtight container up to 5 days.

ALASKAN HOT POT

Steps:

• 1. In medium saucepan or fondue pot combine cream cheese, mayonnaise and wine. Cook and stir over low heat until smooth. 2. Stir in crab, chives, Worcestershire sauce, mustard, salt, garlic and pepper sauce. Heat through. (Do not boil.) Serve with crackers.