Warm Alaskan King Crab With Mushroom Salad 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.

WARM ALASKAN KING CRAB WITH MUSHROOM SALAD

Steps:

• Bring a large pot of water to a boil. Add the tapioca, lower the heat, and simmer until tapioca is tender, about 1 hour. After 45 minutes, add a large pinch of salt. Drain tapioca, and rinse well under cold water.
• Place 3 bunches of the shiso leaves, chives, peanut oil and rice-wine vinegar in a blender, and blend until smooth. Season with salt to taste. In a medium bowl, combine half the shiso-chive puree with the tapioca, and toss well. Reserve remaining puree for garnish.
• In a medium bowl, combine mushrooms, olive oil and lemon juice, and toss well.
• Melt butter in a small saucepan, and add the crab. Saute until crab is heated through, about 1 minute.
• Chop remaining shiso, and stir into tapioca mixture. To serve, divide tapioca among 4 plates, and top with mushrooms and then with warm crab. Serve immediately.

HOT CRAB SALAD

Steps:

• Preheat oven to 375 degrees. Combine all the ingredients, except the crackers, and place in 4 individual ramekins or 1 large gratin dish. Top evenly with crushed butter crackers. Bake in oven for 20 - 25 minutes, until heated through.

ALASKAN CRAB SALAD

Steps:

• In a medium bowl, whisk together mayo, horseradish, chili sauce, onion, chopped dill and Worcestershire. Add crab and toss gently.
• Mound salad on 2 lettuce lined plates. Surround with cucumber slices, sprinkle with caviar.