LIVE SNOW CRAB RECIPES

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CRAB LEGS WITH GARLIC BUTTER SAUCE RECIPE | ALLRECIPES



Crab Legs with Garlic Butter Sauce Recipe | Allrecipes image

I ended up getting some snow crab legs on sale at the market. I wanted something a little different from plain steamed, boiled, or grilled crab legs, so I ended up throwing a few things together to make this awesome crab leg dish. Enjoy! This would be great with shrimp as well.

Provided by Tamaralynn

Categories     Main Dish Crab

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 6

1 pound Snow Crab clusters, thawed if necessary
¼ cup butter
1 clove garlic, minced
1 ½ teaspoons dried parsley
⅛ teaspoon salt
¼ teaspoon fresh-ground black pepper

Steps:

  • Cut a slit, length-wise, into the shell of each piece of crab.
  • Melt the butter in a large skillet over medium heat; cook the garlic in the butter until translucent; stir in the parsley, salt, and pepper. Continue to heat mixture until bubbling. Add the crab legs; toss to coat; allow to simmer in the butter mixture until completely heated, 5 to 6 minutes.

Nutrition Facts : Calories 520.1 calories, CarbohydrateContent 1 g, CholesterolContent 274.2 mg, FatContent 37.5 g, FiberContent 0.2 g, ProteinContent 43.6 g, SaturatedFatContent 17.1 g, SodiumContent 1030.7 mg, SugarContent 0.1 g

FETTUCCINE WITH CRAB RECIPE | BON APPéTIT



Fettuccine with Crab Recipe | Bon Appétit image

Every Christmas Eve, chef Renee Erickson goes crabbing with her family and friends—then they make this simple and decadent pasta.

Provided by Renee Erickson

Yield 2 servings

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 small shallot, finely chopped
1 small garlic clove, finely grated
1 8-ounce container crème fraîche, room temperature
Kosher salt
6 ounces fresh or dried fettuccine or tagliatelle
10 ounces cooked Dungeness, king, or jumbo lump crabmeat, picked over
½ lemon
½ cup tarragon leaves
1 teaspoon piment d’Espelette or Aleppo-style pepper or ¼ teaspoon crushed red pepper flakes

Steps:

  • Heat oil and butter in a medium skillet over medium. Cook shallot and garlic, stirring often, until soft and golden, about 4 minutes. Add in crème fraîche and cook until mixture is slightly thickened, about 3 minutes.
  • Meanwhile, cook pasta in a pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes (for fresh pasta). Drain, reserving ½ cup pasta cooking liquid.
  • Using tongs, transfer pasta to skillet with sauce and add crabmeat. Finely grate zest from lemon over pasta and squeeze in about 1 tsp. juice. Cook pasta, tossing constantly and thinning sauce with a few tablespoonfuls of pasta cooking liquid if needed, until pasta is glossy and sauce is the consistency of heavy cream, about 3 minutes. Add tarragon, season with salt, and toss a few more times to wilt tarragon.
  • Transfer pasta to a platter and sprinkle with piment d’Espelette.

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