Cooking King Crab Legs

King Crab Legs

The Best King Crab Legs

The thing about King Crab Legs, or any crab legs for that matter, is that they are already cooked when you buy them.  I know, Shocker, right?  So all we need to do is reheat them and you just need to choose the method you’d like to prepare them.  Steaming is an easy way if you have a big enough pot that can be covered with a lid.  A few inches of boiling water in the bottom will get them done in about 4 minutes.  Just make sure that you get the water to a rolling boil before you actually add the King Crab Legs.  Most people don’t realize that you can actually cheat and take it a step further; you can usually have them steamed at the place of purchase when you are buying them.  Of course this means you need to be picking them up at meal time but if you’re waiting on the oven for bake potatoes, a quick trip to the grocery is perfect for that waiting time; just a suggestion.

King Crab Legs

Be Careful Grilling King Crab Legs

Grilling King Crab Legs leaves people oohing and awing every time you flip open the lid, but you need to be very careful not to dry them out.  Even though you tend to gain the Smokey flavor of the grill, you lose the natural flavors of the crab meat.  Remember this is just a reheat anyway so you don’t want them on the grill for too long.  10 minutes on low with the lid down, tops!

The oven will have a similar effect that grilling does if you don’t cover up the Crab Legs.  It will dry them out, and you will lose flavor.  The way I show you how to cook them in this tutorial is on a broiler pan covered with tin foil.  The reason I do it this way is because you get the best of both worlds.  By adding a half cup of water to the pan you get the steaming effect with convection as the heat rises from underneath the King Crab Legs, then the heat reflects off the foil, cooking the top.  It’s win-win.

You can do a reheat in the microwave, but I don’t recommend it.  In fact I don’t recommend that any meat go in the microwave for a reheat, EVER!  I’ll get into that at later time.

King Crab Legs and Santolla Reds

Now, the crab legs that I’m introducing are not your traditional King Crab Legs.  These are called Santolla Reds.  The reason I’m using these instead of the other is they are practically the same thing.  First off, they are almost exactly the same size; same look and everything that way.  The only difference that I’ve noticed is they are a little bit saltier, so I just use unsalted butter.  Second, it’s about the cost.  I wouldn’t be living up to my reputation as the Poor Man’s Gourmet Kitchen showing you recipes at “A Low Budget Wonder”, if I was showing off recipes that aren’t affordable.  Santolla Reds, if you can find them, are usually at least half the price of regular King Crab Legs.  I can pick them up at Smith’s right now, for $6.99 a pound, and that’s year ‘round!  Try getting more than a pound and a half of king crab legs at any restaurant these days for under $26 bucks!  It’s worth doing it at home, and worth knowing a few tricks to cooking King Crab Legs and other gourmet meals at a low budget wonder.

Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

The Best Stuffed Portobello Mushrooms

I love Stuffed Portobello Mushrooms. I order them every time I see them on the menu, which is rare, but I love how these things just sit in melted butter, begging to be plucked from their assortment.  I stuff them with the chopped stems, green onion, bell pepper, parsley, bacon and seasoned breadcrumbs.  I find that dressing breadcrumbs work the best and I saute everything in butter, so it’s really moist before I fill the caps.

Stuffed Portobello Mushrooms

My Stuffed Portobello Mushrooms

I was baffled by these years ago.  The flavors were confusing to me and I wasn’t quite sure, a) What was in them, and obviously b) How to make them because of it.  However, snooping around on Pinterest, recently, I ran into a photo that someone had posted and it hit me!  So I figure that maybe there’s a few of you out there that have felt the same way I’ve felt about this recipe and I thought I better crank out my theory about how they’re made.  Very often I challenge myself this way without sourcing any written recipe, just to see if I can do it.  Well, I can and I did.  So I reworked the recipe for everyone here to enjoy for themselves, and I’ve got to tell ya, I’m really proud of this one.  Not only because it’s a fabulous wow factor dish, but because it’s ridiculously easy.  That being said, make sure that you crank out this recipe next time you’re craving Stuffed Portobello Mushrooms, it’s a Winner!

Stuffed Portobello Mushrooms Ingredients:

6 Small or 2 Large Portobello Mushrooms
1 Piece Bacon, cooked and chopped
1/4 Bell Pepper, chopped
1 Green Onion, chopped
2 tbsp Fresh Parsley, chopped
1 cup Seasoned Bread Crumbs (Dressing works GREAT)
1 cube Butter, melted
½ cup Water
1/2 cup Mozzarella Cheese
Salt and Pepper to taste

Bake at 425 degrees f for 15 minutes then top with Mozzarella and Broil for 1 to 2 minutes and let them cool before serving.

Watch the short video for this Stuffed Portobello Mushrooms recipe and I’ll show you just how easy these are to make.

My Hobbie My Headache!

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I love to cook.  I love to eat.  I absolutely love food.  But!  I don’t eat drink and sleep recipes.  I can’t stand all day in a kitchen preparing meals for others that I’m simply not going to be able to sit down and enjoy for myself.  Though I love the critics, and I enjoy the compliments, if I’m going to endure a full day stand in the kitchen I’m going to inherit a headache.

Moderation is the key for good cooking I think; at least it is for me.  I’ve got to resonate after I take in a good meal and process what I can do better next time.  Putting it down on paper doesn’t seem to help.  In fact it’s actually something I avoid wholeheartedly.  Doing the blog, the facebook page and the Youtube channel weren’t even things that I originally wanted to do, like, at all.  My brother talked me into it.  And the problem I find myself repeating constantly is making the time to write down these recipes that I’m constantly perfecting on a daily basis.

As you can see here, I’m clearly cooking.  There’s the evidence right in front of you.  But, I ask myself, “Is this something others want to be cooking?”, “Are these secrets that I even want to be giving away?!  It’s really tough to swallow sometimes.  A ton of hard work goes into making a dish something that everyone wants and loves to eat, then just hand over the recipes.

Why do others do it?  We see it all over the web these days right?  What’s the payoff?  Advertising!  Commercials, product placement and pay per clicks.  Guess what though.  You’ve got to be getting hundreds if not thousands of ad clicks a day to see any results from that kind of gig before you even see a dime.  I haven’t.  not even one red cent.  Not that I’m complaining, I just want you to recognize that some people just love what they do so much they feel like keeping things to themselves.  That way our hobbies don’t become headaches and we don’t become slaves to the pills that stop the pain.

I don’t want that for me; headaches that kill the passion I have for my hobbies.  As long as I can share the things that I’ve learned through my education and experimentation, I’ll keep cranking out recipes for Poor Mans Gourmet Kitchen.  But like any true artist out there, sometimes you’ve got to wait for the release of a masterpiece! ;-)

On a lighter note, here are a few concoctions I’ve been thinking about writing about.  If any of these recipes catch your attention I’d like to know about it.  There’s a Lo mein noodle that is as good as any restaurant or fast food I’ve ever had; grilled Salmon smothered in a sweet and sour sauce with veggies; Nachos… baked; Ceviche Tilapia; fresh Chicken Tequitos; and last but not least, a Chicken Wrap with a Peanut Lime sauce!