A quick and hassle-free alternative to steamed crab legs, this amazingly flavourful recipe preserves all the flavours and moisture and is hands-down my favourite.
1. Cut a slit, length-wise, into the shell of each piece of crab.
2. Melt the butter in a large skillet over medium heat; cook the garlic in the butter until translucent; stir in herbs and condiments, add wine. Continue to heat mixture until bubbling.
3. Add the crab legs; toss to coat; cover with lid and allow to simmer in the butter mixture until completely heated, 5 to 6 minutes.
- 1 pound crab legs, thawed or fresh
- 1/4 cup butter
- 5 cloves garlic, minced
- 2 tablespoons white wine
- 2 tablespoons fresh parsley
- 1/8 teaspoon salt
- chili pepper flakes
- 1/4 teaspoon fresh-ground black pepper
1. Cut a slit, length-wise, into the shell of each piece of crab.
2. Melt the butter in a large skillet over medium heat; cook the garlic in the butter until translucent; stir in herbs and condiments, add wine. Continue to heat mixture until bubbling.
3. Add the crab legs; toss to coat; cover with lid and allow to simmer in the butter mixture until completely heated, 5 to 6 minutes.
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