CRAB LEG RECIPE SNOW RECIPES

Steps:

• Preheat the oven to 400 degrees F.
• Make the compound butter by mixing 1 stick of the softened butter with the minced garlic and 1/4 cup of the chopped parsley. Set aside.
• To make the butter sauce, squeeze the juice of 2 of the lemons into a shallow saucepan. Reduce by half over medium heat, then whisk in the remaining stick of butter until emulsified.
• Spread a thin layer of the compound butter on each side of the bread slices. Put the bread on a large baking sheet in a single layer and toast until golden brown.
• Meanwhile, heat a saute pan to medium heat and add the grapeseed oil. Add the sliced garlic and sweat. Add the chile flakes and cook for 20 seconds. Deglaze with the wine and reduce by about 10 percent. Add the remaining compound butter followed by the snow crab legs. Saute until the crab legs are warm, 1 minute, and then finish with the butter sauce, tossing together for a few minutes until combined.
• Cut the remaining 2 lemons into wedges. Serve the crab legs with the toasted bread and lemon wedges on the side. Garnish with the rest of the chopped parsley.

Steps:

• First, pour two cups of water into the steamer and bring to the boil.
• Then, place your crab legs inside the steamer basket and wait for water to boil.
• Once the water is boiling, place the steamer basket with the crab legs inside the steamer and set the timer for about 7 minutes.
• Check that the crab legs are cooked by touching them, and if they are hot to the touch and smelling delicious, then they are ready.
• When ready, remove the crab legs from the steamer, and place them on a plate.
• Add some melted butter or extra virgin olive oil with a squeeze of a lemon wedge to serve, or top with garlic butter.