Roasted Crab Legs

Roasted Crab Legs RusticI love to serve a rustic boiled seafood dinner. My former almost sister-in-law gave me the inspiration… just cover the table with craft paper (I found some cute table paper that has a fancy silverware pattern) and put out a huge bowl of seafood – everyone just stands around, eats, and leaves a mess that gets rolled up and tossed in the trash. Crab legs are often requested for birthday dinners in our house, but I like to buy them when they’re on special because it’s just hard to pass them up. Recently, I decided to try to mimic the spicy crab that I had when visiting Singapore. In looking for recipes on-line, I was distracted (shocking, I know) by a couple of posts about roasted crab legs. Essentially, all of the crab legs that you can buy are pre-cooked, steaming or boiling them is simply a method for heating them. In this preparation, you heat them in the oven, but most importantly, you first smother them in butter and seasoning. Butter and crab legs are almost inseparable. I used Old Bay seasoning, minced garlic (fresh), and a fancy salt mix that I had. You can really use any combination of seasonings that you enjoy. This is a great method if you’re not making a huge batch of crab because an oven preheats much faster than a huge pot of water. This crab feast was only for three of us, so it doesn’t look so impressive, but it sure was tasty! Also, the snow crab legs were on sale (as opposed to the Alaskan King Crab Legs), so they are the ones I featured – they are very sweet, tender, and delicious. (Serves 2-3).

INGREDIENTS:

  • 4 Lbs. Crab Legs (Snow, King, or Dungeness)- cooked (thawed, if frozen)
  • 1/4 Cup Butter
  • 1/4 Cup Olive Oil
  • 4 TBS. Old Bay Seasoning (or other seafood seasoning)
  • 4 Cloves Garlic – finely chopped
  • 1 Medium to Large Shallot – finely chopped
  • 3 TBS. Fresh Parsley – chopped
  • 2 TBS. Fresh Thyme Leaves
  • 1 TBS. Red Pepper Chili Flakes (optional)
  • 1/2 Cup Lemon Juice

INSTRUCTIONS:

Preheat oven to 500 Degrees. In a large skillet, heat butter and olive oil. Add garlic, shallot, and herbs; saute for 2-3 minutes until garlic and shallot are softened and fragrant. Add Old Bay, red pepper flakes (if using) and lemon juice. Simmer over medium heat until lemon juice is reduced by 1/2. Place crab legs in an oven proof roasting dish – pour sauce over crab and toss until crab is well coated. Crab legs in roasting panPlate in oven and roast until heated through (10-15 minutes depending on size of crablegs). Serve immediately. Hint: make extra butter sauce to reserve for dipping if you are feeling particularly indulgent.

 

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