These are the absolute biggest you can get! Fully Cooked Premium wild-caught Red King Crab with each leg could weigh up to one pound!. This is the 6-9 count colossal size.
How to cook King Crab
OK, here’s the deal. Since most King Crab is already cooked when it comes to market, all you have to do is reheat it. This generally takes 5-10 minutes, depending on how you heat them. Here are 4 methods to try.
1. Steamed—Fill a large pot about 1/3 full with water. Bring it to a boil. Put the crab legs in a colander over the boiling water. Put a lid on the pot to steam them to heat them up. This will take about 10 minutes.
2. Boiled—Bring a large pot of water to boil. Knock the heat down so that the water holds a simmer. Drop in your crab legs. Simmer for 5-7 minutes. Remove from the water, drain, and serve.
3. Grilled—Brush your legs with oil (to keep them from sticking). Grill for 5 minutes on each side on a 325 degree grill.
4. Baked—(This is what I did). Baking is a great way to make King Crab legs for a crowd. The legs can be pretty big, so if you have more than a few of them, they can be hard to fit in even the largest stock pot.
Preheat your oven to 350 degrees. Put the crab legs on a sheet pan.
Squeeze a lemon or two over the legs.
Add just enough hot water to cover the bottom of the pan. (Be sure your water is hot.)
Wrap the entire pan in foil. You want a fairly tight seal, to keep the steam in.
Pop the pan into your preheated, 350-degree oven. Bake for about 10 minutes, until heated through. When the time’s up, yank the pan out of the oven, give them a quick test for temperature (I just crack into one and see if it’s hot in the middle), and…voila! You just made King Crab.
Transfer to a platter. Serve with loads of melted butter for dipping. Be sure to put out a few lobster/nut crackers. You’ll need them to get into some parts of those shells!