I'm posting this for myself but also to share with others who, like me, might have been intimidated by the lovely looking bags or packages of frozen crabs and lobsters. I found such a bag today, of king crab legs, that I couldn't resist buying because of the low sale price. Luckily for me, this was at my favorite fishmonger shop, Burhop's, in Glenview, IL, and they gave me a recipe card with super simple instructions for the best ways to reheat the frozen crabby delights. I followed the instructions for steaming and our crab legs were absolutely perfect! The amounts listed below in 'ingredients' are per person and I'll list the details in the directions area. The prep and cook times don't include the thawing time because that's subject to what sort of shell fish you're preparing.
Provided by Hey Jude
Categories Very Low Carbs
Time 20m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Thaw seafood, rinse and pat dry on paper towels.
- To Steam: place one inch of water in a large pot, bring to a boil. Place shellfish in a steaming rack or colander and lower into boiling water - if the bottom of the rack goes below the level of the water, empty out some of the water as you don't want your shellfish to be sitting in water. You may have to break crab legs to fit into the pot. Cover pot and cook as follows:.
- Snow crab legs or claws - 5 minutes.
- King Crab legs (whole or split) - 8 minutes.
- Maine lobster or Dungeness crab - 10 minutes.
- In Oven: preheat oven to 400°. Wrap clean, thawed shellfish in foil, forming a tent. Place in oven for 20 minutes.
- Remember, you are only reheating, not cooking your frozen, thawed shellfish.
- Serve with melted herb, or garlic, or plain butter.
Nutrition Facts : Calories 330.3, Fat 5.2, SaturatedFat 0.5, Cholesterol 180.5, Sodium 3650.2, Protein 65.9
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Gadi's Momma
momma49@hotmail.comI love how this recipe is so easy to follow. I'm not a great cook, but I was able to make this dish without any problems.
jackie Gutierrez
g.jackie@hotmail.frThis recipe is a lifesaver! I always have leftover cooked shellfish, and now I know exactly how to reheat it so that it's just as delicious as when it was first cooked.
Md Mugahid
mugahid_m@hotmail.comI'm so impressed with how well this recipe reheats cooked shellfish. It's just as good as when it was first cooked.
Emmanuel Aniso
e@aol.comThis recipe is a great way to make a quick and easy meal.
Horzod Ali
a-horzod@aol.comI love that this recipe is so versatile. You can use any type of cooked shellfish, and you can adjust the sauce to your own taste.
Hamisu Abdullahi
hamisu-a25@gmail.comI'm always looking for new ways to reheat cooked shellfish, and this recipe is a great addition to my collection.
Kirsten Mcneil
k_m6@hotmail.co.ukThis is the best recipe for reheating cooked shellfish that I've ever tried.
Rana Mehmood
mehmood_rana88@yahoo.comThis recipe is a keeper! I'll definitely be using it again.
obasi ego
o-e42@gmail.comI'm so glad I found this recipe. It's the perfect way to reheat cooked shellfish without drying it out.
Sundori Komola
komolasundori89@hotmail.frThis recipe is a great way to use up leftover cooked shellfish. It's also a great way to get your kids to eat seafood.
Margaret Woods
w_margaret99@gmail.comI love how easy this recipe is. I just throw everything in a pan and let it heat through. It's so convenient and the results are always delicious.
James Ross
j@hotmail.comThis recipe is a lifesaver! I always have leftover cooked shellfish, and now I know exactly how to reheat it so that it tastes just as good as when it was first cooked.
Samad Zakhmi
s@yahoo.comI've tried a few different ways to reheat cooked shellfish, but this one is by far the best. The shellfish stays moist and tender, and the sauce is packed with flavor.
Sikandar Ali
ali_s@gmail.comThis is my go-to recipe for reheating cooked shellfish. It's always a hit with my family and friends.
Shalekqua Little
shalekqua35@hotmail.co.ukI made this dish last night and it was delicious! The shrimp were perfectly cooked and the sauce was flavorful and creamy. I will definitely be making this again.