COOL! I always wanted to learn how to do this! I'm going to BYOSisscors from now on.

Amen! If I want to make these at home, how do I cook them?

love this. but i dont understand how you can eat them without butter. that's the best part

I can NEVER get the meat out in the little part of the legs. Does that mean they're overcooked?

This is great! Is it the same with lobsters?

Can you eat the gray stuff? Because I've always wondered that

I love River City's crab legs perfect begining to a night at the slots

Well we just cooked a little over 2 tons tonight. If you didn't already know we are also offering them in Lewy Nines on Fiday night.

Thanks so much, Chef John! I'm going to try that next weekend. Lemon, lime and orange in stock. Who knew?

Chef John,
I'm visiting from the low country of South Carolina. There we specialize in Shrimp and Grits. Are there any great shrimp receipies that you recomend that I could make at home? Mabee with some collards or rice?

Part1:
Jason sorry for not getting to you sooner. I have a great recipe that I sent my brothers who live in Charleston S.C. They loved it and I hope you will too. This is an easy recipe but there are three steps. 1. Cooking the greens. 2. Separating the fat from the liquid.
3. Cooking the shrimp.

Ingredients:
1 teaspoon oil
4 sliced of thick cut Hickory smoked bacon
1 smoked ham hock
1 onion large diced
1 red jalapeno chilies (sliced)
2 garlic cloves
2 bunches of collards ( remove center rib and cut into 2” pieces)
2 tablespoon cider vinegar
Cold water as needed

2 pound of fresh large shrimp with shell on
Directions to follow:

Part 2:

Remove shells from shrimp and hold shrimp for later. In large stock pot sauté the shells in oil until that start to brown. Stir frequently. You should begin to see a nice golden color form on the bottom of the pan. The shrimp shells will give the dish a better shrimp flavor in the final product. Remove all the shells and add bacon and ham hock. When bacon is half cooked add onions and whole garlic. Cook for an addition 5 minutes until onions begin to brown and wilt.

Add vinegar, chilies and collard greens. Cover with enough cold water to cover collards. Cover with lid and cook for 2 hours on low heat. Remove from heat and drain. Hold greens in a bowl. Place liquid in refrigerator and cool until fat get hard on top. Remove and separate the fat from the liquid. Pull the meat from the ham hock and hold.

Now your ready to cook shrimp. In hot pan add 3 tablespoons of the fat from the collard greens and sauté the shrimp and ham hock meat until the shrimp is done. Add the collard greens and serve over your favorite rice.
Hope you enjoy the recipe and let me know if you have any questions.

This is awesome! I'm a huge seafood fan, but can never cook it right at home. I'm going to try the crab recipe and maybe I can teach my bf how to eat them lol.

Please don't be afraid to ask questions. If you need any help or fall into trouble please send me a quick note. I try to reply as quick as possible. Let me know if there are any other recipes you'ld to see.

I go to Whole Food in Brentwood. They always have a pretty good selection. It is worth buying the larger leggs over the smaller one. Of course Alaskan King Crab are the best and they are expensive. I prefer the Alaskan Snow crab over the Canadian Snow Crab. Great flavor without killing my wallet.