Crab-Breaking Down King Crab Legs

Crab-Breaking Down King Crab Legs

Shown is 1 1/2 pounds of cooked* king crab legs. I like to get the ones that have the large knuckles at the end as they produce more meat for your money.  This 1 1/2 pounds purchased gave me 3 cups of crab meat.

If you have a shell cracker and pick, it will really help you.  Also a small cocktail fork or spoon will help push out the crab meat.  And, a rolling pin will help to remove the little bit at the end of the legs

*Note:  Here in California, it is hard to come by fresh king crab.  If you are one of the lucky ones who can find it fresh, simply steam it for 10-12 minutes.  I like to put seasonings in the steaming water-caraway seeds are a super addition.  I usually put salt, caraway seeds, dill, and garlic-(since it's in the steaming water, simply peel, smash the cloves, and just add) in the water.  Serve with melted butter. 

 

Break apart each leg into smaller pieces.  This will make it easier to remove the meat.

Use the cracker or carefully hit with the side of your cleaver to crack the shell a little to help make it easier to get out the meat.  I use the little fork or picker to push the meat to the largest end of the piece.  I also use my fingers a lot to push the meat to the larger end, your hands are your best tool. Shown here is the meat sliding out of the shell, once out a little, pulling on it will often release the whole piece in tact.

Some parts may come out crumbly, but no worries, it'll taste fine.  I usually use them in crab cakes or h'orderves anyway.  If making a crab cocktail (like a shrimp cocktail) you'll probably want to use the largest whole pieces that are created on top.

It's an expensive treat, so get it all out if you can.  The tiny tips have meat too.  Starting at the smallest end, use your rolling pin to roll out the meat. (works for lobster meat too).

Work through all the pieces the same way and your ready for any crab dish.