Alaskan King Crab

Every year around October or November, local king crab is available for purchase. There are two sizes to choose from either the 22 lb box or the 40 pounder. We chose the smaller of the two.  It only set us back by $300.

Though we bought it last week, tonight was the first night we dug in.  We paired the crab with eggplant that arrived in our produce box Friday, and had a delicious supper.

22 pounds of Red King Crab on our new freezer.  Getting the crab was a much easier process than it was for the freezer.  We bought the freezer in Seattle, had it delivered to the freight company and then after a one week trip it arrived.  It cost us $200 for it to float across the ocean, but it was still cheaper than buying it locally.

Frozen king crab too big to reheat in one piece.  We had to beak it up and then steam it.    Next time, we'll only use two legs since this was way too much food for us.  Back when we first arrived here, we were given a live king crab and were told to cook it immediately, then freeze it regardless of whether we planned to eat it right away.  If you don't it will go bad quickly.  So the rule of thumb is if someone gives you a fresh crab and it is not moving, don't eat it.  Buying crab then reheating it was much easier, but processing a live one was pretty neat too.

Baked eggplant with Roma tomato slices on top.  I have not had eggplant before and was really surprised by the flavor explosion each bite produced.  All I did was put a little garlic, oregano, salt, pepper, and topped with a piece of mozzarella and baked it for around thirty minutes.