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Properly stored Alaska crab can be kept in your freezer from 6 months to a year! When completely thawed, it can be stored in your refrigerator 1-2 days.
Alaskan King Crab Legs Prep: Prior to cooking, rinse crab under cold water to remove salt water brine coated on legs that is used to preserve freshness.
Boil Take a large pot of water and add 1/2 cup sugar. Bring to a boil. Place frozen legs and claws in pot, submerging all legs. Reduce heat to lowest setting. Cover pot, do NOT boil. Crab is ready to serve in 20 minutes. (Tip: break legs into smaller sections if pot is not large enough to hold full leg.)
Steam If you do not have a large pot, place crab legs or claws on baking sheet or casserole dish and add at least one inch of water. Cover tight with foil. Put in a pre-heated oven at 325 degrees for 30 minutes.
Grill Place thawed crab on rack about 5 inches above hot coals. Cook about 5 minutes.
Lobster Tails: Prep: For best results, put lobster tails in their wrappers on a plate in the refrigerator the day before you plan to cook them. If you don’t have time, soak the lobster tails in cold water until thawed. Lobster claws are pre-cooked and can be thawed and eaten cold or cooked from frozen.
Lobster Cooking Tips: Whether you butterfly the tail or cook it in the shell, to prevent it from curling while cooking- run a skewer lengthwise through the center of the lobster tail meat. If you will be using wooden skewers and broiling or grilling- make sure to soak the skewers in water first for about 30 minutes to prevent burning the skewer. If you are preparing the lobster for a recipe that calls for pre-cooked lobster meat; after cooking the tails you will need to place them in an ice water bath to stop the meat from over cooking. Make sure to drain well, cover the tails in cellophane wrap or an air tight container and keep refrigerated.