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Alaskan Snow Crab Clusters
CrabPlace.com snow crab legs make excellent hors d'oeuvres served whole or in sections with drawn butter for
dipping. Allow at least two per guest.
Snow crab clusters are cooked at sea where they are caught and flash frozen aboard the fishing vessels to protect
their flavors. Frozen cooked crab legs may be steamed or microwaved. Place them frozen over boiling water and steam them covered tightly for 6
minutes. Or place the frozen crab legs in the microwave covered with a damp towel and heat on defrost for 5 minutes. Brush with melted butter,
season to taste and serve with cocktail sauce.
||Tomato-Garlic Crab Legs
|¼ cup-store bought roasted minced garlic
1 cup dry white
4 tablespoons unsalted butter, melted
16 ounces diced (Maryland) tomatoes
2 teaspoons Worcestershire sauce
1 teaspoon kosher
¼ cup parsley leaves, finely chopped
2 pounds snow crab legs, at room temperature
Sliced rustic country bread
Preheat the oven to 400 degrees.
Slice the crab legs length-wise so the juices can seep in.
In a bowl combine the roasted garlic, wine, butter, tomatoes, Worcestershire, salt, and parsley. Place the crab
legs in a Dutch oven or casserole dish and cover them with the mixture. Place the Dutch oven lid on or if you are using a casserole dish tent a
piece of foil over it. Make sure the foil doesn't touch the tomatoes. Bake for 15 minutes until piping hot. Serve immediately on a plate with
some of the juice and tomato mixture spooned on top. Include some bread for dipping.
Serve with lots of napkins, a lobster fork, and a nut cracker. Make your own roasted garlic, if you have the time;
it makes a big difference in flavor. This is a tailgating favorite: it is portable and can be reheated in its own juices. Create a foil pouch
with the legs inside and place it on the grill for 10 minutes.
Yield: 2 servings
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