Quality-Control Deglaze Methods for King Crab
- 1). Taste the deglazing liquid. Flavors are intensified in the heat as moisture levels reduce. Quality wines and spirits make a noticeable difference in the final flavor of a king crab dish.
- 2). Move the king crab around the pan occasionally with a wooden spoon as it cooks at medium heat. Increase the heat to high after about five minutes, when the fond collecting on the shell and pan begins to darken to a muddy brown. Sugars left to burn and turn black give the dish a burnt taste throughout.
- 3). Remove the pan from the heat and set it on an unused burner. Add 2 tbsps. of the room temperature or colder deglazing liquid to the hot pan. Keep your face and hands at a distance, if your liquid contains alcohol.
- 4). Stir the king crab around the pan to mix in the liquid over the heat of the burner. Remove the pan from the heat to add another 2 tbsp. of deglazing liquid, if there is more brown fond to dissolve. Continue heating, stirring and removing to add more liquid until all the fond releases from the shells and pan.
- 5). Reduce the heat to low and cook the deglaze sauce until it is thick enough to coat the back of a metal spoon. Taste the sauce from the pan to adjust the seasonings to taste. Add salt, pepper and your choice of herbs to customize the flavor.
