Crab Logs Food

OLD BAY KING CRAB LEGS

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.

CRAB LOGS

Steps:

• Cook bacon until limp; set aside.
• Combine rest of ingredients together.
• Mix well and shape into logs about 1/2" long by 3/4" in diameter.
• Wrap 1/2 of a bacon slice around the log and secure with toothpick.
• Arrange on baking sheet and freeze.
• Pack in airtight container.
• Broil 4 inches from heat about 10 minutes or until golden brown turning occasionally.

SPICY PEPPERED CRAB LEGS

Steps:

• Cut the crab legs into 3-inch pieces with kitchen shears. Cut along one side of the shell on each piece so the meat can be easily removed after cooking.
• Place the remaining ingredients by the stove. Toast 2 tablespoons pepper in a small skillet over medium-high heat until fragrant, about 2 minutes; remove from the heat.
• Heat the vegetable oil and butter in a large Dutch oven over medium-high heat until sizzling (you can also set a roasting pan over two burners). Add the garlic, ginger, scallions and jalapenos; sprinkle with the sugar and cook, stirring, until the mixture is fragrant, about 1 minute.
• Add the crab pieces, oyster sauce and soy sauce. Cook, tossing, until heated through, about 5 minutes. Scatter the toasted pepper on top and continue to cook, tossing, about 1 more minute. Transfer the crab and sauce to a bowl. Serve with rice.

CRABS - GARLIC BUTTER BAKED CRAB LEGS

Steps:

• Preheat your oven to 375 degrees. Meanwhile, grab yourself a small saucepan. On med low heat, melt the butter. Add the garlic (I prefer a press) and LIGHTLY saute. Squeeze in the juice of the citrus of choice. If using a lemon, squeeze the juice into your hands so that you can remove the seeds with ease. Turn the heat to low and let those flavors mesh until the oven is nice and hot. Toss in as much salt (to taste) and a couple pinches of parsley. Then whisk in that olive oil with a fork. Turn off your burner.
• Arrange your tasty crustaceans in a 9x13 baking dish, brushing each leg with the sauce. ***TASTY TIP*** I use an injector to pop a *little* extra UMPH into my crabs. Pour any remaining sauce over those puppies. Now toss the pan into the oven on the center rack.
• Bake your crabs for about 25 minutes or so (depending on how thick the legs you have are), brushing the sauce from the bottom of the pan onto the legs every 5-7 minutes. Remove from oven. Sprinkle with a few pinches o' parsley for garnish.
• I am a lazy gal, detest doing more dishes than I have to, and am a firm believer in the "waste not, want not" phrase. With that said, I just serve the crab in the same dish I baked it in so I can dip the meat into the tasty sauce, savoring every last drop. If you are the opposite, use tongs and place them on a platter and pour the buttery-goodness into ramekins. VOILA! Crab House comparable delicacy! "Ohhhh my CRAAAABS!

CRAB LEGS WITH GARLIC BUTTER SAUCE

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.