Cooking Guide for Perfect Crab Legs

There's nothing better than in-season crab legs … especially when they're the big, meaty king crab kind! Fresh frozen king crab legs are delicious, and you can do so much more with them than cooked frozen legs which have to be handled delicately so they don't become tough and chewy. If you've snagged some delicious fresh frozen king crab legs, here are some tips for cooking them!

Quantities

If you’re buying your crab legs (or any other fresh fish in your seafood order), you'll need around 8 ounces for an entrée-sized serving, and up to a pound for full adult-sized servings.

Defrosting tips

Don't defrost your king crab legs in the microwave - microwaves often have 'hot and cold spots' that mean you'll end up with little cooked, chewy bits on your crab legs. Defrost them in the refrigerator for 8 hours. If you take them out of the freezer before you go to work, they'll certainly be ready in time to cook when you get home.

Cooking styles for king crab legs

Cooking seafood can be tricky at the best of times! Here's how to ensure your king crab legs are delicious by whatever cooking method you favour:

• To steam crab legs: Bring a pan of water to the boil with some salt in it; pop your crab legs in and set a timer. If your crab legs are fresh frozen, allow them to steam for 12-15 minutes, or until they are warmed through and starting to become aromatic.
• To boil crab legs: Bring your water to a boil first, then drop the crab legs in. Don't leave the water boiling - let them simmer for around 15 minutes, depending on the size of the legs.
• To bake crab legs: Crack the crab legs and brush them with a mixture of butter, lemon juice and a seasoning of your choice, then bake in a moderate oven for about 20 minutes.
• To microwave crab legs: Note - this is only recommended if you have purchased pre-cooked frozen crab legs. Fresh legs can cook unevenly, as we mentioned earlier.

Get To Know Your Lobsters

I remember the beginning of my love affair with lobster. My grandmother took me out to a San Francisco restaurant all by myself and said I could order anything I wanted. So I asked for lobster! When the waiter set the blazing orange crustacean before me, I just gaped. The waiter astutely offered discreet help in cracking it open for me. Simple boiled lobster with clarified butter—I was hooked!

Since then I’ve discovered that in addition to the well-known Maine variety, there are other sweet, succulent lobsters to enjoy, be they boiled broiled, sauced, souped, or in salad. Basically they fall into two main types, the clawed lobsters (like those from Maine and thereabouts) and the spiny lobsters.

Two different species of clawed lobsters can be found, the American and the European. While overall size is similar, the European lobsters are usually darker and with smaller claws. Their American cousins are found in the cold waters of the North Atlantic Coast from Newfoundland and allegedly as far south as North Carolina. They head for deeper waters in fall and shallower in spring. Their camouflage greenish black shells turn a characteristic bright orange when boiled.

While they may be called “Maine lobsters” in sea food markets and restaurants, I’ve eaten many caught right of the coast of New Hampshire, where I vacationed for several summers, and Cape Cod folks do the same! You get more meat with the clawed lobsters, which is a plus. You can buy the lobster whole, one-clawed (you’ll have to guess what happened to the second claw), just tail, or just claws.

Scientifically speaking, these are not “true” lobsters, nor even closely related to them, and are called “crayfish” in some countries. These denizens of warmer waters can be identified by their very large antenna, lack of claws, and a harder shell.

The spiny lobsters are found in Caribbean waters and off the coast of California as far north as Santa Barbara, as well as in New Zealand and South Africa. They have gained particular fame as the famous “Australian lobster.” They are the most important food export of the Bahamas. Whole, they weigh about two pounds, and the meat is found just in the tail. Gastronomically speaking, they are delicious and tender!

If you want to buy a whole live lobster in the US, you are likely to find the Maine and California lobsters the most easily available when placing a seafood order. You can buy frozen and fresh lobster tails, often called “Australian,” all year long.

The great thing is that they all work just fine in most any of your favorite lobster recipes, from chowder to lobster Newburg. Bon appétit!

Get Cheeky for the Halibut!

Everyone loves halibut -- that firm, white, mild fish that gives the chef great option as it can be grilled or baked, smothered in tasty sauces. But did you know that the most  succulent part of the Pacific halibut is the CHEEK?

That’s right, the cheek. Have you ever seen the head of a halibut? If you have, was it probably an adult, whose developmental pattern is rather incredible. At birth they have one eye one each side of the head and swim rather like a salmon. But when they reach six months, one of those eyes migrates to the other side, and they take on a flounder appearance.

Among flat fish, halibut is truly king, averaging some 24 to 30 pounds (and one monster halibut was recorded at a whopping 734 pounds). You can appreciate why these are favorites of sport fishing!

But I digress. Each halibut also has two cheeks, and this explains why halibut cheeks might at times seem a bit pricey compared to halibut fillets (which are just a wee bit less succulent). Sometimes you may have difficulty finding any, after all, cheeks are only two to a face! If you’ve ever seen these medallions from an Alaska halibut, you might think they were giant scallops. And indeed you can use them like scallops. Popular ways to fix them include sautéing, grilling or baking.

I love to buy fish and seafood, and the season for fresh halibut cheeks is now upon us (March – November). My own philosophy for these tender, savory morsels is that “less is more.” I just toss them in some seasoned flour and sauté them in a 2:1 mix of EVOO (extra virgin olive oil) and unsalted butter until lightly golden (just takes a few minutes). I squeeze a bit of fresh lemon over it, and sprinkle some capers and fresh ground pepper. With a leafy salad, or perhaps tender asparagus sprigs, and some orzo or rice, I’ve got a five-star meal in my own kitchen with a minimum of time investment and one simple seafood order.

halibut fillets and cheeks, I guess you could say that I am hooked!

When it comes to Pacific

seafood market, real or virtual, keep in mind that the respected environmental organization Seafood Watch has the Atlantic halibut on its “Avoid list,” and the wild-caught Pacific or Alaskan salmon on its “best choice list.” California halibut from hook-and-line and bottom trawl are on their “good” list. So make your choice—and bon appétit!

Note: When you are at the

Savory Smoked Salmon Entree Recipes

Everyone loves salmon these days for its taste and health benefits. It’s amazing how many folks who love fresh salmon have yet to try smoked salmon or think it is just for special occasions or for adding those valuable Omega-3s to the diet. This tasty fish from the Pacific Northwest can add pizzazz to your dinner any night of the week!

If you are as busy as I am, you’ll appreciate these easy ways to use that smoked salmon and dine like royalty while spending less than 20 minutes in preparing these three great entrees.

• SMOKED SALMON PIZZA WITH DILL CREAM SAUCE. (with thanks to Wolfgang Puck!) Brush a quality pre-pizza round with olive oil. Scatter sliced onion over top. Bake 6 – 8 minutes at 500°F until golden brown. While pizza cooks, make Dill Cream by mixing 1/2 cup sour cream, 1 tablespoon chopped fresh dill, 1 tablespoon chopped red onion, and 1 1/2 teaspoons fresh lemon juice. Cool pizza for 5 minutes and spread it over the surface to within an inch of the edge. Cover the entire top with 6 ounces of thinly sliced salmon. Makes 6 servings.

• ANGEL HAIR PASTA WITH SMOKED SALMON AND CAPERS. Cook angel hair pasta as per package instructions. Meanwhile, in a large skillet, sauté onion in olive oil over medium-high heat until translucent. Add ¼ pound of chopped, smoked salmon; continue cooking until translucent, about 2 minutes. Add one cup of heavy cream and 3 tablespoons of capers. Taste and adjust seasoning with salt and pepper. Add cooked pasta and toss to coat, adding one or two spoonfuls of pasta cooking water to thin if needed. Serve with freshly grated Parmesan cheese. Serves 4.

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• BAKED POTATO WITH SMOKED SALMON AND SOUR CREAM. Bake your potato in the oven or microwave it. Place on your dinner plate; slice it in half the usual long way. Top it with sour cream and mounds of chopped smoked salmon. Add a dash of fresh lemon juice. Garnish with a touch of finely chopped fennel bulb and a dill sprig. Each person can make it their very own! One potato & one ounce of salmon per serving.

Tip: When you purchase your smoked seafood from a small family-owned seafood market, you are more likely to get that artisan smoked quality. In addition to filets, we usually have some canned smoked salmon on hand at home. We have discovered endless ways to add its distinctive flavor to appetizers, bagels, pizza, pasta, and so on. I bet I can put salmon into every course from breakfast through dinner! Okay, I have not tried making my own smoked salmon ice cream yet, but hey, why not? I bet it would be the prettiest ice cream you ever saw!

Singing the Praises of California Abalone

The delicious taste of fresh seafood makes me want to sing—and apparently I am not the only one!

Fresh California seafood has inspired not only today’s chefs and home cooks, but it also motivated California poets and writers to pen lyrics. Over a century ago, one of my favorite California mollusks, the abalone, starred in a song composed by George Sterling and his friends (among them author Jack London), and published by none other than Carl Sandburg in The American Songbook.

Imagine this group of artistic buddies back in 1907, harvesting the abalone from the bay and then repairing to George’s Carmel home. There they would invent verses to “The Abalone Song” as they prepared a delicious feast of fresh abalone, pounding it to tenderize the sturdy flesh.

Oh, some drink rain, and some champagne,
And whisky by the pony,
But I will try a dash of rye,
And a hunk of abalone.

Some pretty decent seafood cooks have told me that abalone sounds too exotic or difficult. But if you’ve cooked shrimp or crab or clams, you’ll love adding abalone to your menu. Unlike George and Jack, you don’t need to go diving or even wading—just order in online from a reputable seafood market that has its own fleet. When you order exotic seafood such as abalone, you want to be sure you are getting the freshest possible seafood delivery -- and that means getting it direct from the boat that day. You're worth it!

Then follow these basic steps when your fresh cleaned whole abalone arrives:

1. Slice it into ¼” thin slices with a sharp chef’s knife the way you might a block of mozzarella.

2. Now trim the tough outer skin from each slice. (Some make this step one, but I think you lose more of the meat that way.)

3. The famous pounding. Some prefer to do it under fresh water, others between layers of plastic. Pound the slices until tender with a meat mallet and without tearing the flesh. Check before and after—you’ll feel the difference. It should be noticeably soft.

4. You now have tenderized “abalone steaks,” ready for your recipe!

For your first foray into the pleasures of abalone cooking, a good place to start with is pan-fried abalone steaks -- easy to get through seafood delivery.

It’s not likely there’ll be leftovers, so this final verse of the Abalone Song only applies to anyone who dares leave the plate of aromatic, succulent abalone on the counter while getting the wine out:

Oh some like ham and some like jam,

And some like macaroni

But our tom cat he lives on fat

And juicy abalone!

Know Fresh Seafood

Seafood is full of vitamins and minerals essential to brain and heart functions as well as other important areas of your body. Studies show that the increase of fish improves your concentration, brain activity and overall health. Giovanni’s fish market know the importance of vitamins in your health and your family’s health as well as the importance of delivery fresh seafood to all parts of the United States. This family owned fish market has been supply families and business with fresh seafood for years and know the advantages fresh seafood has as opposed to previously frozen processed seafood. Never waste your money on processed seafood again no matter what the occasion. With the dependable service of Giovanni’s seafood company you can have your seafood delivered fresh and to your front door within twenty four hours of placing your order no matter where in the United States you currently live. Enjoy fresh seafood in the middle of the desert when you become a regular customer of the family owned seafood market that has been supplying fresh seafood to all parts of the United States.

Choose from one of the largest seafood selections around with the lowest prices on line when you shop on line. You have a variety of king crab legs, fresh king salmon, Dungeness crabs, fresh halibut, ahi tuna, Alaskan halibut, varieties of smoked fish, tons of different shell fish and the list goes on. You will find only the best cuts of meat when you choose your fillets and the tastiest shellfish around. Not only do you get to choose from the best of seafood but you will enjoy menus, spices and wonderful wine suggestions. Imagine the sense of accomplishment you will experience when you pull together an amazing seafood dinner at the last minute for those important people in your life. Rather personal or business when cooking and serving seafood why settle for anything less than the best?

You have access to comments and ideas from other customers, over night delivery in some cases, help planning menus for the seafood you choose as well as wonderful menu ideas and side dishes to complete your seafood main course. Indulge in the endless ideas of seasons and wines to compliment your dinners or appetizers. When putting together a last minute celebration where seafood is the main attraction take comfort in the fact that you are purchasing top quality seafood at the lowest prices around with the ability to have your selections delivered to your doorstep within the next twenty four hours from the company that specializes in top quality seafood and supplies.

Hello, Fresh Fish!

No matter where in the United States you live, you can now enjoy access to fresh seafood whenever you want. Not only have access to fresh seafood, but you can have it shipped fresh to your door within 24 hours after you place your order -- and for a very affordable price! You have access to wonderful recipes, wine suggestions to accompany the seafood you order, a suggestion for a delicious menu, and sauces as well as seasonings, access to comments from the others who experience this seafood heaven online.

Trust the wonderful and experienced online assistance brought to you by a fresh seafood market that has made it a family obligation to offer you fresh seafood for years. Become a part of the thousands of individuals throughout America that experience fresh seafood, mouthwatering sauces and marinades, wonderful menu assistance, and support from a group of people with amazing ideas. The company you have the ability to shop with take pride in supplying your seafood needs with only the best cuts of fish and top of the line shellfish and seafood products. Along with all this you also are working with people who have the experience and knowledge to that it takes to know good seafood. You are sure to enjoy the experiences you have with the wide selection of fresh seafood and many other products. For all your seafood needs and ideas there is no need to look any further than your own computer even if you live in the middle of the map.

Say goodbye to frozen or processed seafood and say hello to fresh seafood delivered to your door. You will enjoy shopping for all your seafood needs online while taking advantage of the wonderful ideas and sauces that will complement your meal. With the convenience of having your order shipped directly to your front door fresh every night can be a seafood night. Take comfort in the fact that the family owned business you are ordering your seafood needs through know the ins and outs of seafood. Whether you are catering an event or simply planning dinner for your family dinners they will be a success with the online assistance of a company who knows seafood.