Are you tired of hearing about my beach trip yet?
Well, hang in there with me one more time. I promise, seafood recipes are worth it!
Crabs are one of my favorite seafood types.
When I go to the beach on the East Coast, there’s always a feast of crabs poured out onto a table covered with newspaper, and we crack and clean them ourselves.
Crabs aren’t usually eaten that way here in the South. On the Gulf (of Mexico, that is), your crabs generally come in the form of lump crabmeat someone else has done all the work to render!
Or, you eat crab legs. Glorious, red, vibrant crab legs with huge hunks of buttery meat that you can extract from their depths. Now, I’m getting hungry again at just the thought of them.
Snow crab legs often come in clusters, meaning the legs are still attached to one another by the top joint. That makes them easy to cook, and they crack apart easily when you go to eat them.
This recipe cooks up quickly, as you never, EVER want to overcook crab.
Try this simple, but impressive dish, while snow crab legs on are sale this week (a surf ‘n turf for Mother’s Day, perhaps?).
Garlic Snow Crab Legs
1 lb snow crab legs
1/4 cup butter
1 clove garlic, minced
1 1/2 tsp dried parsley
1/8 tsp salt
1/4 tsp freshly ground black pepper
Cut a slit, length-wise, into the shell of each piece of crab.
Melt the butter in a large skillet over medium heat. Cook the garlic in the butter until translucent; stir in the parsley, salt and pepper. Continue to heat mixture until bubbling. Add the crab legs; toss to coat. Allow to simmer in the butter mixture until completely heated, about 5 to 6 minutes.
Nutritional Information: Calories Per Serving: 452, Fat: 34.3 g, Cholesterol: 228 mg, Sodium: 874 mg, Carbohydrates: 1 g, Fiber: 0.2 g, Protein: 34.2 g
View this recipe to print or add items to My Shopping List.