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Clear and easy. Just what I needed. Thanks!

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Momma Dukes December 26, 2013

Hey Jude, thank you so much for posting these great tips for cooked seafood. This takes the mystery out of what to do with store-bought cooked shellfish and also with leftover home-cooked ones. This goes right into the "tips and techniques" cookbook. Thanks for sharing!

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MA in Florida July 01, 2007

For someone living in the middle of corn country, this recipe is much appreicated ! The perfect guide for those of us who look at the shellfish in the market and wonder how on earth does one cook that ? I have a Nesco crock pot that has a rack and steam setting, perfect for this recipe. Plus, I can plug it in outside as to not 'stink up' the house for days. Hey Jude, thanks for posting this here !

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PrimQuilter June 25, 2007

That is a great guide. We have had good success steaming crab legs frozen. 10 minutes for snow crab and about 12 minutes for king. My FAVORITE method of reheating snow crab, though, is in a "seafood boil". (You can find numerous recipes for this.) If you have never done one, it consists of crab legs, shrimp, and any other shellfish you choose, smoked sausage, onion, potato, and corn cooked outside in a BIG old pot in water and a couple of bags of "seafood boil" spices (Old Bay or Zatarain's brand) Must be eaten on brown paper or newspaper. Must have your best friends over to help you eat it. Start stocking your freezer when things go on sale and you will have a fantastic summer party!!!

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Jaymee April 01, 2007
Reheating Cooked Shellfish