"From a taste standpoint, king crab really stands alone. I don't think we ever get someone disappointed in this meal. If you've had it, you love it."
Sure, it can be challenging (some might say "messy") to eat, but Chef Choy says preparing Alaska king crab properly is actually quite simple.
When it’s on the menu at Foraker, the team carefully steams the Alaska king crab legs whole to maintain moisture. Preparing the legs whole allows the crab meat to cook in its own juices, which results in a more succulent flavor, Choy says. Then, the team splits the legs so guests don't get too messy. It's then plated alongside local root vegetables that are seasonally available, rice or potatoes, some lemon and a big bowl of melted butter.
The butter adds umami taste and savoriness to it, and a side of lemon adds acidity — both key in enhancing the king crab's flavor.
That sweet, juicy meat dipped in butter is Chef Wes Choy's go-to recommendation.
Keep an eye on our online menus and social media to see if Alaska king crab is available at the Talkeetna Alaskan Lodge’s Foraker Restaurant during your visit. Then, stop in and try a taste of wild Alaska for yourself.