The Chinese name of Alaska Crab is "Alaska King Crab", also known as Alaska Crab, King Crab, King Crab, Alaska King Crab, Long Leg Crab and so on. It is a kind of stone crab growing in cold water area, mainly distributed on both sides of the North Pacific Ocean from Alaska to kamchatka peninsula.
The selection method of Alaskan crabs is similar to that of blue crabs. There is a special introduction in front of this number, so I won't repeat it here. The difference is that the Alaskan crabs seen in the market are generally black and red (as shown below). It is said that black crabs live deeper in the sea. Personally, I like to choose darker ones. Another key is that crabs should not be too small. Generally speaking, crabs weighing more than seven kilograms will be more reliable to eat.
There are many cooking methods for Alaskan crabs, such as steamed eggs (Dadong, Beijing) and roasted peppers (natural in Shantou forest). The easiest way is to boil it in white water, provided that your home has a large enough pot.
The process of boiling Alaskan king crab in white water is very simple. After washing the whole crab noodles, put them into a pot with boiling water, and cook for 8 minutes (according to the operation of 7 kilograms per crab). Turn off the fire and let the crabs soak in water 15 minutes before taking out the pot. (This is to keep the crabs hydrated enough to achieve the effect of uniform heating. )
After the crab is out of the pot, take it out to dry, and then you can cut it. After cooling, start cutting. Although the crab shells in Alaska are large, they are still very thin, so you should use kitchen scissors to cut them. How can I sleep when I see this glistening thigh meat? Don't! Hey, I'm already cheap, so I can only be cheap!