This center stile is used to support the weight of the frame to make it stronger and more durable, especially when the cabinets are built using particle board or MDF. Center stiles were more common in older homes, but they are still used in kitchens that have cottage, rustic or other traditional designs.
Cover the pot and bring to boil. Place your crab legs in basket (You can bend or break the legs to fit into the steamer) and steam for 5 to 7 minutes. The oven is my preferred method for cooking king crab legs. Just place the thawed king crabs single layer in a large baking pan, add about 1/8 inch water to the pan. Cover with aluminum foil and in a preheated 400 degree oven and bake for about 10 to 15 minutes.
2 to 4 more cups of water. 1 cup noodles, rice, or potatoes, not cooked. flour or toasted wheat flour. Steam the crabs in a covered pan with 2 cups of water until they are tender, about 20 minutes. Remove from the stove and, with the crabs still in the broth, mash thoroughly with a potato masher. Strain through cheesecloth, retaining the broth and discarding the crabs. Next, fry the onions to a golden color in the oil and butter, and mix with the broth in a saucepan. Add the parsley and two cups of broth.