It seems that I've seen on here a good "cooking" combination is 350 deg. dome for about 15 minutes. Is that correct and if so is that from frozen or thawed out?

Thanks in advance,

AlaskanC can probably verify (or debunk) this, but I think most king and snow crab has been cooked and frozen since the end of January. Whether or not it's freezer burned depends on how it's been stored, shipped, kept at the retailer and your freezer.

I think freezer burn occurs when frozen food is exposed to air above freezing temps, like when opening the freezer and filling it with warm air.

I like mine fresh, but it is a bugger to keep them on the egg!!

I have to say that fresh king crab is in my top 3 favorite foods on the planet. And I've eaten and cooked a lot of stuff. During the winter season there's a store here in Seattle that gets and sells fresh at the same price we normally pay for frozen in the area out of season. Needless to say I break the bank several times during that time.

They also have live kings in addition to the fresh leg sections. I've been tempted but wonder what you fit those beaut's in to cook? Just a really big stockpot?

When you are dealing with fresh legs you need a really large stockpot - we often use a turkey fryer setup with a big propane burner and a big turkey pot. We try to use seawater whenever possible, but if not we use heavily sea-salted fresh water. Get your water to a rolling boil, and then add the crab (halves in our case) and start timing when the water comes back to a boil -from the time of re-boil to pulling time is 20 minutes exactly. Take the crab out and immediately put it into a bucket of ice water. Let it sit for 5 minutes to firm the shell back up, and it will be ready to serve!!