Riley visits WinnaVegas Casino for Taste of Siouxland - KTIV News 4 Sioux City IA: News, Weather and Sports

Riley visits WinnaVegas Casino for Taste of Siouxland

Riley visits WinnaVegas Casino for Taste of Siouxland

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WinnaVegas Casino's, Flowers Island Restaurant, is known for their snow crab legs. WinnaVegas Casino's, Flowers Island Restaurant, is known for their snow crab legs.
SLOAN, Iowa (KTIV) -

WinnaVegas Casino opened its doors in 1992 and is home to over 24,000 feet of gambling space including just over 668 slot machines and 20 table games. People from all over come here to get their gambling fix, but there is also another reason Siouxlanders and vacationers stop in. The steamed snow crabs!

"They are so good,"  Pauline Kjer, a customer said.

The Flowers Island Restaurant is known for some killer Prime Rib, an endless buffet with homemade desserts and their Friday night all you can eat seafood. Once I heard about this specialty, I had to stop in and check it out.

"Friday night is our crab leg night. We do a crab claw, we just don't do the individual legs. That's what makes them so great,"  Cheryl Hall, food and beverage manager said.

Now I have ate a few crab legs in my life, but let's just say I am not an expert in the area.

Oh, I am not good on my crab lingo here," KTIV's, Riley O'Connor said.

They are either from Canada or Alaska. They come in every week and we go thru 1200 to 1500 lbs.," Cheryl said

And hungry crab-goers can't get enough. A typical Friday night seats 600-700 people. That's an average of about 2 lbs. a person. Now the task of cooking these is a pretty easy process. Fill a big pot up with water and then boil.

"Ok, we have to get the water boiling so it's real hot and put the crab legs in, said cook Julie Evers.

"How hot is that water?" O'Connor said

"I'd say 200 degrees," Evers added.

Total cooking time is 20 minutes, but I got a little impatient so I took a small peek to see how they were looking.

"Nope not done yet, still need a little time," O'Connor added.

Once they were hot and ready, it was time to put my fingers to work and get cracking.

"I'm probably going to have some issues trying to do this. I can't break them," O'Connor said.

It's just a little hard eating them, but it is worth it," Pauline Kjer, a customer said.

 But luckily Ryan Hakup, a graduate of Le Cordon Bleu, was there to give me a few tips.

"You just take the muscle, crack it and voila. There is your crab leg," a cook, Ryan Hakup said

How did I do?" O'Connor asked.

"You did awesome," Hakup said.

 So when you are in the mood to do a little cracking, head on down to WinnaVegas.

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