16
Dec
Chunks of imitation snow crab leg make a fine garnish for risotto or paella. Cover the pan with foil and bake.
Chunks of imitation snow crab leg make a fine garnish for risotto or paella.
Recipe for snow crab legs. Prepare the snow crab legs. Rinse well before cooking. Bring 3 to 4 cups of water in a large stock pot to a boil.
Place the snow crab legs on a strainer or vegetable steamer small enough to fit. Snow crab minced garlic melted butter Old Bay Seasoning RavioliCrab Meat Filling Wikibooks celery lemon juice salt butter crab meat parsley black pepper and 5 more. Preheat oven and select Broil function.
Brush the melted butter using a brush on the snow crab. Broil for 5 minutes or until the shells are slightly toasted. Remove from the oven and serve the crab legs.
How to Make Crab Legs. 2 pounds fresh or frozen cooked snow crab legs thawed. Melted butter and lemon wedges.
Snow crab is typically sold as clusters with some body meat attached to a few legs and claws. The crab is most often sold pre-cooked and frozen so you can thaw it by placing the legs in the refrigerator overnight. There are two ways to bake your crab legs.
Preheat your oven to 350 degrees F. Place the crab legs on a high-sided baking sheet in a single layer. Add hot water to the pan until its 18-inch up the side.
Cover the pan with foil and bake. Add diced legs to your favorite chowder or fish stew for color and flavor. Stir them into your favorite creamy pasta sauce or warm them first and toss them with the hot sauce and pasta before serving.
Chunks of imitation snow crab leg make a fine garnish for risotto or paella. Split crab legs down the middle and remove meat. Reserve large pieces of crab shell and set meat aside for garnish.
In a skillet over medium-low heat sauté carrot onion garlic celery green onion and tomatoes in oil until vegetables are tender. Stir in dry sherry and season with salt and pepper.