BOIL CRAB LEG RECIPE RECIPES

Steps:

• Put the crab legs in the bottom of a large stockpot, then cover with 4 quarts of water and stir in the seafood seasoning (see Cook's Note). Halve the lemons and squeeze the juice into the pot, then add the rinds. Cover and bring to a boil, then cook over medium-high heat until the crab legs are warmed through, about 5 minutes. Remove the crab legs to a large serving bowl or platter.
• Meanwhile, melt the butter in a small saucepan over medium-low heat. Cook until the butter foams and simmers, about 1 minute. Remove from the heat and let stand 5 minutes. Using a spoon, remove any milk solids from the surface of the butter, then slowly pour the melted butter into a small serving bowl, leaving any watery, white whey behind in the saucepan. Serve alongside the crab legs. 

Steps:

• Preheat oven to 400°F, with rack at center
•    Heat water to boil for egg noodles
•    Heat large nonstick skillet over medium heat with oil, add shallots and soften 2 minutes
• Add garlic, ginger, bay, salt and pepper, stir a minute more, then add Shaoxing or dry sherry and chicken broth or stock
• Season the crab with Old Bay and hot sauce and soy sauce
•    Melt cream cheese into the shallots, garlic and ginger, add sour cream and scallions and reduce heat to low
• Salt water, drop the egg noodles and cook 5 minutes
• Listicle: Rachael Ray 9" x 13" Ceramic Baker Add crab to sauce and warm through
•  Toss with egg noodles and spread into casserole dish
•   Top with cheddar and bake 5 minutes until bubbly and browned
• Arrange the egg roll wrappers or wonton wrappers on parchment and spray with oil
• When you remove casserole, add the wontons and brown 3 to 4 minutes
•     Top casserole with chives and wontons and serve