I do this every year. Something happens in the king crab fishing season about this time each year and they put jumbo king crab leg culls on sale for about a third the normal price. What is nice about the culls is you get a ton of shoulders, which have more meat for the weight. I bought a 10 pound box direct from AK and am making Portuguese kale and crab soup. Inviting 12 of my closest friends to pig out on crab, homemade mac and cheese and whatever else shows up at the house. Plan to get drunkled on dark and stormies as well......
The crab......
(http://hphotos-snc3.fbcdn.net/hs198.snc3/20571_1293684752631_1545666740_752727_5011030_n.jpg)
The stew......
(http://hphotos-snc3.fbcdn.net/hs178.snc3/20571_1293684792632_1545666740_752728_7751050_n.jpg)
OK! Where and how did you get those??? mmmmmmm
Quote from: VisceralReaction on January 15, 2010, 12:28:17 PM
OK! Where and how did you get those??? mmmmmmm
Great Alaska Seafood http://www.great-alaska-seafood.com/ (http://www.great-alaska-seafood.com/) in Soldotna. They processed my salmon on a Kenai trip I took years ago. They started sending me email alerts and I order 10-20 pounds of crab from them a year. Their super colossal legs are $36/pound, but the super colossal/colossal culls are $14/pound (free overnight shipping). The sale usually lasts 24 hours unless they run out before that and is by invite only. The super colossal legs are totally worth the price. Each leg produces a piece of meat the size of a foot long hot dog! I love king crab and one or two legs is a meal.
I hate you...
And really want to come over for dinner.
awesome!!! looks great. [thumbsup]
Quote from: Obsessed? on January 15, 2010, 12:45:19 PM
I hate you...
And really want to come over for dinner.
What he said!
[thumbsup]
And now that I'm on their email list (thank you Angler), I'm going to see if I can fix their website for them. Maybe a little bartering?! Prawns for programming? ;)
[thumbsup]
mmmm crab legs
mmmmmm mmac n cheese
mmmmmmmm mmm dark n stormys [thumbsup]
you had me at the crab legs [laugh]
Remind me what a Dark and Stormy is.....
Ginger beer and something, I do remember they are yummy.
It's been a hell of an afternoon here at work and I need a drink.
Quote from: VisceralReaction on January 15, 2010, 03:12:10 PM
Remind me what a Dark and Stormy is.....
Ginger beer and something, I do remember they are yummy.
It's been a hell of an afternoon here at work and I need a drink.
Spiced rum.
Quote from: Stella on January 15, 2010, 01:27:01 PM
And now that I'm on their email list (thank you Angler), I'm going to see if I can fix their website for them. Maybe a little bartering?! Prawns for programming? ;)
[thumbsup]
Since you live close by, I love you!
Quote from: Obsessed? on January 15, 2010, 12:45:19 PM
I hate you...
Me too!
I must have been busy that day. Sorry I couldn't make it ;)
mmmm...crab...and by sheer coincidence, I happen to be partaking of a dark'n'stormy right now. (Mine is captain Morgan OP dark rum and ginger beer.)
oh.. thread title is kinda misleading... thought you were having a fugu-tasting party or something... that would be rad!
Quote from: factorPlayer on January 15, 2010, 11:50:52 PM
oh.. thread title is kinda misleading... thought you were having a fugu-tasting party or something... that would be rad!
http://en.wikipedia.org/wiki/Fugu (http://en.wikipedia.org/wiki/Fugu)
Quote from: factorPlayer on January 15, 2010, 11:50:52 PM
oh.. thread title is kinda misleading... thought you were having a fugu-tasting party or something... that would be rad!
I was thinking the same exact thing. Would be a crazy way to go, being fully conscious but fully paralyzed.
No, no the title is from the TV show. I've felt like I have had food try to kill me and I'm not sure I would bring that on voluntarily....
Quote from: Obsessed? on January 15, 2010, 12:45:19 PM
I hate you...
Quote from: Bick on January 15, 2010, 03:28:58 PM
Me too!
Don't hate the player, hate the game.
Quote from: Stella on January 15, 2010, 01:27:01 PM
And now that I'm on their email list (thank you Angler), I'm going to see if I can fix their website for them. Maybe a little bartering?! Prawns for programming? ;)
[thumbsup]
Maybe I can get a referral discount!
A great time was had by all. Completely wiped out the crab, but enough mac and cheese and stew for lunches this week. Now off to a few necessary bloodies before the IMS show.
(http://photos-g.ak.fbcdn.net/hphotos-ak-snc3/hs178.snc3/20571_1294209005737_1545666740_753965_7330711_n.jpg)
Fug me?? Fugu!!
.....ill get my coat...
Quote from: angler on January 15, 2010, 12:23:28 PM
<snip>
...am making Portuguese kale and crab soup.
YUM!
Recipe please?!!?!
[clap]
Quote from: triangleforge on January 15, 2010, 03:21:19 PM
Spiced rum.
Dark rum - It's not a spiced and stormy ;D
Black Seal Rum if possible [drink]
goslings black seal rum is tasty too....
the ginger beer is the key... goslings makes ginger beer too
Quote from: DuCaTiNi on January 17, 2010, 12:07:24 AM
the ginger beer is the key... goslings makes ginger beer too
It's like a conspiracy. ;)
Quote from: Obsessed? on January 17, 2010, 03:10:35 AM
It's like a conspiracy. ;)
and a damn good one, i'll add [thumbsup]
crab leg recipe to try-
put legs in large roasting pan
top with
-chopped red onion, garlic
splash on some lemon juice, white wine, olive oil
salt/pepper
throw in the oven @ 300ish for ~20 min
serve with crusty sourdough bread to soak up extra juice
yummy
Quote from: hoyden on January 16, 2010, 01:54:22 PM
YUM!
Recipe please?!!?!
[clap]
It is a super easy stew and you won't believe the flavor.
I start by making my own pork stock the night before. Roast pork bones, an onion, a few whole cloves of garlic and a carrot in a roasting pan until they have some color. Deglaze pan with water and put roasted stuff in a pot and cover with water. Add another onion, two carrots, a couple of ribs of celery, a few bay leaves, a couple dozen whole peppercorns, and less salt than you think you might need. Simmer for 4 plus hours or until collagen in pork pieces starts to break down. I leave it on the stove top, off, overnight. Strain through cheesecloth before using. I also chill it and pull off the fat. If you don't make stock, use a good veggie or chicken stock.
A couple of hours before you are ready to serve, cook 4 links of chorizo and/or hot italian sausage (I use 2 of each) in the pan you will for the stew. Lightly brown the whole sausages and then add like a 1/4 inch of water, put lid on, and simmer for 10 minutes. You aren't trying to cook the sausage, just firm it up so you can slice it into rounds. Pull sausage out cool and slice. Pour off any remaining water from pan. Add 1/4 cup of olive oil, 2 onions chopped, and sausage rounds. Cook until onions are translucent and start to pick up some color. Add 12 cloves of garlic smashed with the flat of a knife. Cook until garlic is fragrant, but do not brown. Deglaze pan with 32 oz of pork stock. Add one large can diced tomatoes. Add 1/2 teaspoon red pepper flakes (less if you don't like spice, more if you like burn your asshole hot) and 3/4 teaspoon paprika. Bring to a simmer. At this point you can have the recipe done in like 15 minutes. Taste for salt and flavor. The longer you cook, the better the flavor, but if you cook too long, the sausage rounds will disintegrate. Add in 1 pound of fresh kale, ribs removed and cut into fairly thin "ribbons". Cook until kale changes color - it will go from bright green to dark green. At this point you can hold this at a simmer until you are ready to cook the crab. The other night I let it simmer for like 2-3 hours after adding kale. When ready to cook the crab, crank it up to a full boil and place crab on top of the stew. Steam for 4 minutes for thawed crab legs and 8-10 for frozen crab legs (internal temp needs to be above 145, but I've never checked it). I almost always put them in frozen, but you have to rinse them in cool water to remove the 1/8 of inch of ice they glaze the legs with. That glaze water will dilute your stew, take longer to cook, and sometimes has an off flavor. BE VERY SPARING WITH SALT! The crab legs will add a lot of salt. I think including the salt in the stock and what I added to the stew, I had less than 1 teaspoon of added salt in the whole dish. This recipe serves 8. Plan on about 1/2 to 3/4 pound crab per person. I made 2 batches of stew Friday night and had 10 pounds of crab. 14 of us killed the crab and about half the stew.
Quote from: angler on January 17, 2010, 10:47:54 AM
It is a super easy stew and you won't believe the flavor.
I start by making my own pork stock the night before. Roast pork bones, an onion, a few whole cloves of garlic and a carrot in a roasting pan until they have some color. Deglaze pan with water and put roasted stuff in a pot and cover with water. Add another onion, two carrots, a couple of ribs of celery, a few bay leaves, a couple dozen whole peppercorns, and less salt than you think you might need. Simmer for 4 plus hours or until collagen in pork pieces starts to break down. I leave it on the stove top, off, overnight. Strain through cheesecloth before using. I also chill it and pull off the fat. If you don't make stock, use a good veggie or chicken stock.
A couple of hours before you are ready to serve, cook 4 links of chorizo and/or hot italian sausage (I use 2 of each) in the pan you will for the stew. Lightly brown the whole sausages and then add like a 1/4 inch of water, put lid on, and simmer for 10 minutes. You aren't trying to cook the sausage, just firm it up so you can slice it into rounds. Pull sausage out cool and slice. Pour off any remaining water from pan. Add 1/4 cup of olive oil, 2 onions chopped, and sausage rounds. Cook until onions are translucent and start to pick up some color. Add 12 cloves of garlic smashed with the flat of a knife. Cook until garlic is fragrant, but do not brown. Deglaze pan with 32 oz of pork stock. Add one large can diced tomatoes. Add 1/2 teaspoon red pepper flakes (less if you don't like spice, more if you like burn your asshole hot) and 3/4 teaspoon paprika. Bring to a simmer. At this point you can have the recipe done in like 15 minutes. Taste for salt and flavor. The longer you cook, the better the flavor, but if you cook too long, the sausage rounds will disintegrate. Add in 1 pound of fresh kale, ribs removed and cut into fairly thin "ribbons". Cook until kale changes color - it will go from bright green to dark green. At this point you can hold this at a simmer until you are ready to cook the crab. The other night I let it simmer for like 2-3 hours after adding kale. When ready to cook the crab, crank it up to a full boil and place crab on top of the stew. Steam for 4 minutes for thawed crab legs and 8-10 for frozen crab legs (internal temp needs to be above 145, but I've never checked it). I almost always put them in frozen, but you have to rinse them in cool water to remove the 1/8 of inch of ice they glaze the legs with. That glaze water will dilute your stew, take longer to cook, and sometimes has an off flavor. BE VERY SPARING WITH SALT! The crab legs will add a lot of salt. I think including the salt in the stock and what I added to the stew, I had less than 1 teaspoon of added salt in the whole dish. This recipe serves 8. Plan on about 1/2 to 3/4 pound crab per person. I made 2 batches of stew Friday night and had 10 pounds of crab. 14 of us killed the crab and about half the stew.
Today is King Crab day at the Giant in Wee-Tong! $7.99/lb. Im sure its not the same stuff that comes straight off the docks in Alaska, but its a cheap "fix".
Quote from: rgramjet on January 29, 2010, 08:51:24 AM
Today is King Crab day at the Giant in Wee-Tong! $7.99/lb. Im sure its not the same stuff that comes straight off the docks in Alaska, but its a cheap "fix".
Wee-Tong!!! Now that is hilarious......
:-)
False alarm. The guy I spoke witb yesterday said its King Crab. Guy I spoke with today said its snow crab clusters. $6.99/lb. Im making that stew!
Quote from: rgramjet on January 29, 2010, 09:35:43 AM
:-)
False alarm. The guy I spoke witb yesterday said its King Crab. Guy I spoke with today said its snow crab clusters. $6.99/lb. Im making that stew!
That is a great price for snow crab. They are smaller than kings, but I think they are a bit sweeter.
False False Alarm!! They are King Crab clusters!! Guy quoted me $6.99/lb on the phone yesterday....Be apologized today for the missquote and held the price. Very cool dude! $7.99 is regular price.
Half price sale is on again and I just ordered my box.
http://www.great-alaska-seafood.com/seafood-sale-032910.htm (http://www.great-alaska-seafood.com/seafood-sale-032910.htm)