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 Spicy Crab Legs
by Rebecca Bent
Spicy Crab Legs is a messy dish with a huge flavor that delights. And thankfully, the calories are limited which makes this a favorite for me right now.
This is best served with a bunch of friends that you want to chat with for hours, as it does take some effort to break these big crab legs apart.
Now, before you get started here are a few options. If you are partial to olive oil, you can use it instead of butter but it's really best with butter. And if you like your crab legs mildly spicy, add just a dash or two of Tabasco to the tomato mixture. To add even more rustic garlic flavor, make your own roasted garlic.
Believe it or not, you can also reheat Maryland hard crabs this way. Just pop off their top shell, clean them, and cook them face down in the liquid. Oh boy is this good served with a frosty beer.
- ¼ cup-store bought roasted minced garlic
- 1 cup dry white wine
- 4 tablespoons unsalted butter, melted
- 16 ounces diced tomatoes
- 2 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt
- ¼ cup parsley leaves, finely chopped
- 5 shakes of Tabasco. Watch out this can be super spicy! Use less for mild.
- 2 pounds Snow crab legs at room temperature, legs sliced lengthwise so the juices can seep in
- Sliced rustic country bread
Preheat the oven to 400 degrees or see note below about preparing this on a stove top.
In a bowl combine the roasted garlic, wine, butter, tomatoes, Worcestershire, salt, and parsley. Place the crab legs in a Dutch oven or casserole dish and cover them with the mixture. Drizzle it with the Tabasco sauce. Place the Dutch oven lid on or if you are using a casserole dish tent a piece of foil over it. Make sure the foil doesn't touch the tomatoes. Bake for 15 minutes until piping hot.
Serve immediately on a plate with some of the juice and tomato mixture spooned on top. Include some bread for dipping and serve with a lobster fork and a nut cracker.
To prepare it on the stove top, simply combine all the ingredients in a stockpot and bring the liquid to a boil. Reduce the heat to a lazy boil for 10 minutes or until the crabmeat is piping hot.
Makes 2 servings
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