I got a package of frozen crab legs this morning. What's the best way
to heat them for dipping in clarified butter? I've never bought them
before, but they were on sale. I have a steamer....tia...Sharon

biig wrote:
>
> I got a package of frozen crab legs this morning. What's the best way
> to heat them for dipping in clarified butter? I've never bought them
> before, but they were on sale. I have a steamer....tia...Sharon

Just steam the frozen crab legs until they're heated through. That's
all that's needed. Be careful not to over-steam them.

Sky

On Jun 8, 2:18 pm, Skyhooks > wrote:
> biig wrote:
>
> > I got a package of frozen crab legs this morning. What's the best way
> > to heat them for dipping in clarified butter? I've never bought them
> > before, but they were on sale. I have a steamer....tia...Sharon
>
> Just steam the frozen crab legs until they're heated through. That's
> all that's needed. Be careful not to over-steam them.
>
> Sky

I agree with Sky. Enjoy your dinner!

merryb wrote:
>
> On Jun 8, 2:18 pm, Skyhooks > wrote:
> > biig wrote:
> >
> > > I got a package of frozen crab legs this morning. What's the best way
> > > to heat them for dipping in clarified butter? I've never bought them
> > > before, but they were on sale. I have a steamer....tia...Sharon
> >
> > Just steam the frozen crab legs until they're heated through. That's
> > all that's needed. Be careful not to over-steam them.
> >
> > Sky
>
> I agree with Sky. Enjoy your dinner!

Thanks to both of you. That's what I thought, but wasn't sure....

On Jun 8, 2:02 pm, biig > wrote:
> I got a package of frozen crab legs this morning. What's the best way
> to heat them for dipping in clarified butter? I've never bought them
> before, but they were on sale. I have a steamer....tia...Sharon

A couple of points to add. Before you steam them, thaw them slowly if
you have the time. Steaming them while still frozen leads to more
uneven results. Slow thawing (for example, on ice in the fridge)
maximizes the chances of preserving texture. And then when you do
steam them, remember you don't have to get them truly hot. Just warm
is fine when the clarified butter is hot. -aem

biig wrote:
> I got a package of frozen crab legs this morning. What's the best
> way to heat them for dipping in clarified butter? I've never bought
> them before, but they were on sale. I have a steamer....tia...Sharon

I actually boil water and then put the legs in the water for about a minute.
I think it helps remove some of the saltiness.

kili

In article >, biig > wrote:

> I got a package of frozen crab legs this morning. What's the best way
> to heat them for dipping in clarified butter? I've never bought them
> before, but they were on sale. I have a steamer....tia...Sharon

They are already cooked.
Generally, by the time you have cracked them and removed the meat, it's
already cold anyway.

What I do is thaw them, remove the meat from the shells and toss it into
hot lemon/garlic butter and that heats it enough to be good. ;-d
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Steaming will be fine. I suggest you make cuts down the sides of the shells
before steaming. I use scissors to do this. Then you won't burn your
fingers or have it get cold while your getting the meat from the shells.

Paul
"biig" > wrote in message ...
>
> I got a package of frozen crab legs this morning. What's the best way
> to heat them for dipping in clarified butter? I've never bought them
> before, but they were on sale. I have a steamer....tia...Sharon

What's that guy's name on Food TV Elton Brown? He recommended wetting paper
towels. Wrapping a couple legs in the paper towel so that nothing is
exposed. Nuke on high for 2 minutes. I tried it. Worked perfectly on
thawed legs. Steaming hot!

Dennis
-------------------------------------------------------------
"biig" > wrote in message ...
>
> I got a package of frozen crab legs this morning. What's the best way
> to heat them for dipping in clarified butter? I've never bought them
> before, but they were on sale. I have a steamer....tia...Sharon

biig wrote:
> I got a package of frozen crab legs this morning. What's the best
> way to heat them for dipping in clarified butter? I've never bought
> them before, but they were on sale. I have a steamer....tia...Sharon

This thread came up just in time. A friend of mine is moving to a smaller
place and is selling her separate upright freezer. She cleaned out a bunch
of stuff she didn't have room to keep and gifted me with a 2 lb. bag of
frozen precooked crab claws. YUM!

For some reason the instructions on the package say to split the contents of
the bag in half and place them in two separate containers to thaw them in
the refrigerator for 8 hours. I can't figure out why they would need to be
placed in two separate containers. Wouldn't a single container large enough
for all the crab claws work just fine? In fact, wouldn't thawing them in
the bag they are packaged in (they aren't jammed in there) also work?

Jill

"jmcquown" > wrote in
:

> biig wrote:
>> I got a package of frozen crab legs this morning. What's the best
>> way to heat them for dipping in clarified butter? I've never bought
>> them before, but they were on sale. I have a steamer....tia...Sharon
>
> This thread came up just in time. A friend of mine is moving to a
> smaller place and is selling her separate upright freezer. She
> cleaned out a bunch of stuff she didn't have room to keep and gifted
> me with a 2 lb. bag of frozen precooked crab claws. YUM!
>
> For some reason the instructions on the package say to split the
> contents of the bag in half and place them in two separate containers
> to thaw them in the refrigerator for 8 hours. I can't figure out why
> they would need to be placed in two separate containers. Wouldn't a
> single container large enough for all the crab claws work just fine?
> In fact, wouldn't thawing them in the bag they are packaged in (they
> aren't jammed in there) also work?
>
> Jill
>
>
>

Perhaps they want the crab meat to drain a bit; all that prepacked stuff
has some sort of liquid in it. Smaller piles will defrost faster just
like soup put in freezer sized containers on the kitchen table will cool
faster than all the soup left in the pot to cool.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

hahabogus wrote:
> "jmcquown" > wrote in
> :
>
>> biig wrote:
>>> I got a package of frozen crab legs this morning. What's the best
>>> way to heat them for dipping in clarified butter? I've never bought
>>> them before, but they were on sale. I have a
>>> steamer....tia...Sharon
>>
>> This thread came up just in time. A friend of mine is moving to a
>> smaller place and is selling her separate upright freezer. She
>> cleaned out a bunch of stuff she didn't have room to keep and gifted
>> me with a 2 lb. bag of frozen precooked crab claws. YUM!
>>
>> For some reason the instructions on the package say to split the
>> contents of the bag in half and place them in two separate containers
>> to thaw them in the refrigerator for 8 hours. I can't figure out why
>> they would need to be placed in two separate containers. Wouldn't a
>> single container large enough for all the crab claws work just fine?
>> In fact, wouldn't thawing them in the bag they are packaged in (they
>> aren't jammed in there) also work?
>>
>> Jill
>>
>
> Perhaps they want the crab meat to drain a bit; all that prepacked
> stuff has some sort of liquid in it. Smaller piles will defrost
> faster just like soup put in freezer sized containers on the kitchen
> table will cool faster than all the soup left in the pot to cool.

Good point, Alan, but I'd drain the excess water off no matter how many
containers I used for thawing Then steam them briefly using one of those
collapsible steamers to just heat them through. Maybe I'll have some
tonight along with a few of those baby artichokes. After all, both call for
drawn butter with a little lemon

Jill

In article >,
"jmcquown" > wrote:

> > Perhaps they want the crab meat to drain a bit; all that prepacked
> > stuff has some sort of liquid in it. Smaller piles will defrost
> > faster just like soup put in freezer sized containers on the kitchen
> > table will cool faster than all the soup left in the pot to cool.
>
> Good point, Alan, but I'd drain the excess water off no matter how many
> containers I used for thawing Then steam them briefly using one of those
> collapsible steamers to just heat them through. Maybe I'll have some
> tonight along with a few of those baby artichokes. After all, both call for
> drawn butter with a little lemon
>
> Jill

I suspect that it's to get them to thaw more evenly...

After all, how many days does it take to thaw a 20 lb. turkey in the
'frige? ;-)

And I agree, should go seriously good with Artichoke!

Jpegs if you have the time and energy?
We all love to drool! <G>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article >,
> "jmcquown" > wrote:
>
>>> Perhaps they want the crab meat to drain a bit; all that prepacked
>>> stuff has some sort of liquid in it. Smaller piles will defrost
>>> faster just like soup put in freezer sized containers on the kitchen
>>> table will cool faster than all the soup left in the pot to cool.
>>
>> Good point, Alan, but I'd drain the excess water off no matter how
>> many containers I used for thawing Then steam them briefly using
>> one of those collapsible steamers to just heat them through. Maybe
>> I'll have some tonight along with a few of those baby artichokes.
>> After all, both call for drawn butter with a little lemon
>>
>> Jill
>
> I suspect that it's to get them to thaw more evenly...
>
> After all, how many days does it take to thaw a 20 lb. turkey in the
> 'frige? ;-)
>
I wouldn't know; I despise turkey and am not all that crazy about chicken,
either. But even when I've made a turkey it was never anywhere near 20 lbs.

> And I agree, should go seriously good with Artichoke!
>
> Jpegs if you have the time and energy?
> We all love to drool! <G>

Sorry, I don't take photos of food anymore and rarely bother to look at
them.

In article >,
"jmcquown" > wrote:

> Omelet wrote:
> > In article >,
> > "jmcquown" > wrote:
> >
> >>> Perhaps they want the crab meat to drain a bit; all that prepacked
> >>> stuff has some sort of liquid in it. Smaller piles will defrost
> >>> faster just like soup put in freezer sized containers on the kitchen
> >>> table will cool faster than all the soup left in the pot to cool.
> >>
> >> Good point, Alan, but I'd drain the excess water off no matter how
> >> many containers I used for thawing Then steam them briefly using
> >> one of those collapsible steamers to just heat them through. Maybe
> >> I'll have some tonight along with a few of those baby artichokes.
> >> After all, both call for drawn butter with a little lemon
> >>
> >> Jill
> >
> > I suspect that it's to get them to thaw more evenly...
> >
> > After all, how many days does it take to thaw a 20 lb. turkey in the
> > 'frige? ;-)
> >
> I wouldn't know; I despise turkey and am not all that crazy about chicken,
> either. But even when I've made a turkey it was never anywhere near 20 lbs.
>
> > And I agree, should go seriously good with Artichoke!
> >
> > Jpegs if you have the time and energy?
> > We all love to drool! <G>
>
> Sorry, I don't take photos of food anymore and rarely bother to look at
> them.

I understand. :-)

I still do it, but only when the mood strikes.

I have a series started that will take the whole summer, of growing
ginger root from some root starts from the store.

I have two sprouts about 2" tall right now.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article >,
> "jmcquown" > wrote:
>
>> Omelet wrote:
>>> In article >,
>>> "jmcquown" > wrote:
>>>
>>>>> Perhaps they want the crab meat to drain a bit; all that prepacked
>>>>> stuff has some sort of liquid in it. Smaller piles will defrost
>>>>> faster just like soup put in freezer sized containers on the
>>>>> kitchen table will cool faster than all the soup left in the pot
>>>>> to cool.
>>>>
>>>> Good point, Alan, but I'd drain the excess water off no matter how
>>>> many containers I used for thawing Then steam them briefly
>>>> using one of those collapsible steamers to just heat them through.
>>>> Maybe I'll have some tonight along with a few of those baby
>>>> artichokes. After all, both call for drawn butter with a little
>>>> lemon
>>>>
>>>> Jill
>>>
>>> I suspect that it's to get them to thaw more evenly...
>>>
>>> After all, how many days does it take to thaw a 20 lb. turkey in the
>>> 'frige? ;-)
>>>
>> I wouldn't know; I despise turkey and am not all that crazy about
>> chicken, either. But even when I've made a turkey it was never
>> anywhere near 20 lbs.
>>
>>> And I agree, should go seriously good with Artichoke!
>>>
>>> Jpegs if you have the time and energy?
>>> We all love to drool! <G>
>>
>> Sorry, I don't take photos of food anymore and rarely bother to look
>> at them.
>
> I understand. :-)
>
> I still do it, but only when the mood strikes.
>
> I have a series started that will take the whole summer, of growing
> ginger root from some root starts from the store.
>
> I have two sprouts about 2" tall right now.

Woo hoo! I'll be sure to catch the film at 11

In article >,
"jmcquown" > wrote:

> >> Sorry, I don't take photos of food anymore and rarely bother to look
> >> at them.
> >
> > I understand. :-)
> >
> > I still do it, but only when the mood strikes.
> >
> > I have a series started that will take the whole summer, of growing
> > ginger root from some root starts from the store.
> >
> > I have two sprouts about 2" tall right now.
>
> Woo hoo! I'll be sure to catch the film at 11

Smart ass... <g>

I'm starting with what I started with, will take a few picks of them
growing and hope that they bloom (ginger makes REALLY pretty flowers!)
and then take a pic of the final harvest when I dig them up.

If this does work out and they don't take a lot of water, I may use them
as a border landscaping plant as they are pretty easy to grow. Up until
now, I've always grown ginger in pots. It gets root bound pretty quickly
and never has bloomed for me. I'm hoping it'll do better in the herb
garden with better drainage and more space.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson