All About Alaska King Crab Legs

King crab could be called the king of the sea, and in terms of delicacies, Alaska king crab legs definitely could be declared champion. While in some parts of the country "crab" is synonymous with the smaller, cheaper Dungeness crab, deep down inside every crab lover, is a lover of King crab. However, some diners are wary of negotiating the crab's spiky shell-and spiked price. But when you consider the dangers of harvesting crab, the price is reasonable. And when you consider the sweet, tasty meat awaiting you underneath the legs' spiky casing, the risk of opening them is worth it.

King crabs are harvested in the icy waters of Alaska, generally in the winter months. Harvesting king crabs is one of the most dangerous jobs in the world. Accordingly, there is an entire TV series devoted specifically to the tracking crabbers out at sea. The catches are thrilling, and give viewers a taste of just how much work goes into catching their dinner.

You can buy crab live, and then ask your local seafood shop to clean it. But a crab can weigh up to 10 pounds, so you will need to consider if you have a pot big enough (or enough pots at all). Usually Alaska king crab legs alone can fill a large stockpot. However, since most crab legs are also available precooked and frozen, there are other ways to consider preparing them. You can boil them in water, bake them, broil them, or (surprisingly enough) microwave them. Generally you won't need to salt them since they will have retained their salty flavor from their days in the cold waters of Alaska.

Typically the long, thick meat of the legs is extracted whole, whereas in some Asian cuisines the knuckles of the body are fried and served.

Condiments are not needed when dealing with the sweet meat of king crab legs, however, an appetite is.