I know there are some people who don't like crab, and others who are allergic to it. (I feel sorry for them.) A very nice lady John works with gave us a bag of frozen Alaska King Crab legs and we had some for dinner last night. I can't think of a more luxurious meal, on every level. It's great to be at the top of the food chain.
Family members sometimes ask how I "prepare" it. Well, crab legs are always pre-cooked, so I just steam it for a few minutes in a inch or so of plain water to heat up the meat. Boiling it again would make it tough and dry. You could also eat it cold, but then you miss out on the melted butter part.
Whole crabs must be cooked alive-- sometimes it's done right on the crabbing boat. Or you can buy the critter live at a market, and do the deed at home. That's the sad fact. Dead, raw
crab can't be cooked and consumed like a fish. That's because after the crab dies, the digestive barrier inside immediately breaks down,
and the meat is tainted within a hour.
None of these details spoil my appetite in the slightest. But since large Alaska King Crab can live almost 30 years, this should be a mindful and appreciative meal. Thanks, Tammy!
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