• 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