These pre-cooked King Crab Legs come in a 400g package, showcasing a premium seafood delicacy celebrated for its sweet, succulent meat. | Sourced from pristine waters, each leg is expertly cooked to perfection, ensuring convenience and ease in preparation. | Whether enjoyed hot or cold, their tender texture and rich flavor elevate any seafood dining experience. Ideal for cracking open and dipping into butter or adding to pasta dishes, King Crab Legs offer a luxurious gourmet option that satisfies even the most discerning palates.
100% king crab legs, 94.6 kcal / 100 GMS
Thawing (if frozen):
If the King Crab Legs are frozen, thaw them overnight in the refrigerator or follow the package instructions for quick thawing.
Steaming:
Fill a large pot with about an inch of water and insert a steamer basket.
Bring the water to a boil over medium-high heat.
Place the pre-cooked King Crab Legs in the steamer basket and cover the pot.
Steam for 4-5 minutes, or until the legs are heated through.
Remove from the steamer and serve immediately with melted butter or your favorite dipping sauce.
Boiling:
Fill a large pot with enough water to cover the King Crab Legs.
Bring the water to a boil over high heat.
Add the pre-cooked King Crab Legs to the boiling water and reduce the heat to medium.
Simmer for 4-5 minutes, or until the legs are heated through.
Remove from the water and drain well before serving.
Grilling (Optional):
Preheat your grill to medium-high heat.
Brush the pre-cooked King Crab Legs with melted butter or oil to prevent sticking.
Place the legs directly on the grill and cook for 3-4 minutes per side, until they are heated through and grill marks appear.
Serve immediately with additional butter for dipping.
Microwaving (Quick Method):
Place the pre-cooked King Crab Legs in a microwave-safe dish.
Cover loosely with a microwave-safe lid or microwave-safe plastic wrap.
Microwave on high for 2-3 minutes, or until the legs are heated through.
Carefully remove from the microwave and let them stand for a minute before serving.