Drunken Alaskan crab legs makes a luxurious meal for any time of the year. Fresh or frozen Alaskan king crab legs can be used for this simple recipe. Vary the recipe by adding herbs and other aromatic ingredients to the stock.
To prepare drunken crab legs, place a steamer insert into a large stockpot. Add 36 ounces of lager, three halved lemons and one halved garlic head to the pot. Bring the lager to a boil. Place 3 pounds split Alaskan king crab legs to the stockpot, cover with a lid and steam for five minutes. Serve with drawn butter or another dipping sauce.
Another delicious recipe is Alaskan king crab tempura. Cook 12 Alaskan king crab legs in a pot with 2 cups apple cider vinegar, 1 tablespoon whole coriander, 1 tablespoon mustard seeds, 3 dried chiles and 1 tablespoon peppercorns. Season with salt. Bring to a boil, cover and cook for 15 minutes.
Combine 1 1/2 cups flour, 3/4 cups cornstarch and 4 1/2 teaspoons baking powder in a bowl. Remove the crab meat from the shells and coat it in the flour mixture. Set aside. While whisking the dry mixture, pour in 12 ounces of seltzer. Season with salt and pepper.
Heat a liter of oil to 375 degrees Fahrenheit in a deep fryer. Dip the crab meat into the batter and add to the fryer basket. Cook until golden, then drain on a paper towel.