We're back from our weekend excursion and as always had a fabulous time with friends! I promise I'll share the recipes for the the grilled wings and black bean soup from our post game grill-a-thon very soon - I'm planning a whole tailgating section! The soup is one of our FAVORITE things to make and after tasting it, no one can believe how healthy and simple it is to prepare! (It went so fast...there was no time to snap its photo!)
Three nights away from home with two kids under four, you can imagine our exhaustion level walking through the front door. Dinner options were looking bleak, until our neighbor informed us the grocery store had Snow Crab Legs on sale for $4.99 a pound - I rushed right over to pick some up!
A blue claw girl myself, I'm not sure what took me so long to give these massive crab legs a try! They're easy to crack, a breeze to get to table, and yield a boatload full of succulent crab meat - 3lbs was more than enough!
While we sat on our back deck reflecting on the weekends festivities...these beautiful snow crab legs turned an otherwise take-out night, into a relaxing...yet festive...crab feast for two!
Snow Crab Legs
When you see them at your local grocery store, chances are they've already been cooked once, so all you really have to do is reheat and add some flavor if you like.
Here are the steps I took:
Rinse the frozen crab legs with cold water and set aside.
In a large stock pot filled 1/2 way up with water, I added approximately 4T. of Old Bay seasoning and one cup of distilled white vinegar.
I brought the liquid to a rapid boil, turned down the heat to medium, added all the crab legs, then covered the pot for 5 minutes. (Stirring the pot once to ensure equal cooking)
I removed the crab legs with tongs, sprinkled them with more Old Bay and served family style with melted butter, lemon wedges and a pair of pliers we hardly needed!
With an ice cold Sauvignon Blanc - ABSOLUTELY DELICIOUS!