crab eating 101

crab eating 101

welcome to the poor man's gourmet kitchen.where we share gourmet recipes at a low budget wonder.now check this out. first off i want you to take a look at theprice here. that's $21.25 for 3 pounds of crab legs.these are called santolla reds. and you can find these often on sale, rightnext to

crab eating 101, the king crab legs.they're practically the same size, they practically taste the same.just a little bit saltier, so you are going to useunsalted butter. now, poor water over the top of the crab legson a broiler pan and cover it up with tin

foiland set it in the oven here at 425 degrees for15 minutes. as you see here, i've got it 425, 11:15, soin 15 minutes, we'll be checking back.here we are, 11:30, 15 minutes later, we are good to go.go ahead and pull them out here. tear back the tin foil and you can see withthe steam, we are ready to go.now for the butter i like to add some olive oil.just throw this in a microwave, throw it in a pan.either way just melt it down and get it to

anice dipping consistancy. now let me show you a real easy way to breakthese open. start here at these knuckles.i go to the biggest one first and i bend it theopposite direction, see, the opposite direction it would normally bend, and if you pull heresomtimes you get lucky and the meat comes outat once. if not, no worries, pull it out, break offthe other end, just like so and then we go forthe middle, back and forth until it breaks open.and as you can see i can pull out an entire

piece of meat here with just 2 fingers.just like that and we'll just add that to the butter.for the next piece, again we'll take off the ends,pull that out, bust off the other knuckle, oppositedirections... now i'm going to show you trick with thisfork. you take the bottom edge of that fork insideand just sear it up like that, like and old school can opener.cuts it right open. you can peal it apart and pull that wholepiece of meat right out.see, no pain.

add that to the butter.next piece, just back in forth in the center. if it doesn't go, use your fork again, nobig deal. it will peal open, and you'll be able to getthat piece as well.once again we'll add that to the butter. moving on to the very last piece, right whereit connects to the body, this thing has somechambers in it. and it's usually just two sided, so you justpull the first side out that's easiest.see, big old chunk. add it to the butter...flip it over, do the same thing here on the

other side.and there you have it. one successful crab leg extracted.added to this butter as you can see, nice good thick chunks,soaking it all in, and you can just take yourself a big ol' bite of that and feel like you canalready just die and go to heaven.mmm... looking good. thank you for watching and be sure to stopby poor man's gourmet kitchen dot com for morerecipes and exact ingredients.

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