Cre­ate an easy Maryland crab dish with flair

Cecil Whig - - JUMPSTART -

Now that school is back in ses­sion and home­work sea­son is upon us, I like to have a few dishes I can throw to­gether with­out much fuss, but still have a sense of fun. This dish does get a bit messy so I’d sug­gest putting down some news­pa­per just like if you are eat­ing blue crabs. If you re­ally want to cut loose, serve this with a frosty beer. If ev­ery­one wants to try some, dou­ble the recipe ac­cord­ingly.

Gar­lic Crab Legs with But­ter Pita Toast Makes 2 serv­ings For the Gar­lic Crab Legs

2 heap­ing ta­ble­spoons of store-bought roasted minced gar­lic 1 cup dry white wine 4 ta­ble­spoons un­salted but­ter, melted 6 cups chicken broth pinch kosher salt (about 1/8 tea­spoon)

1/4 cup pars­ley leaves, finely chopped

2 bunches baby spinach leaves

op­tional: a hand­ful toasted pine nuts

op­tional: your roasted veg­gies

2 pounds snow crab legs, at room tem­per­a­ture, legs sliced length­wise so the juices can seep in

For the But­ter of favorite Pita Toast 6 fresh pitas bread 4 ta­ble­spoon un­salted but­ter, melted

1 cup shred­ded parme­san cheese

In a bowl com­bine the roasted gar­lic, wine, but­ter, chicken broth and salt. Place the crab legs in a Dutch oven or large crab pot and cover them with the mix­ture. Heat the mix­ture on medium un­til it starts to boil. Add the lid, re­duce the heat to medium low and cook for 15 min­utes un­til pip­ing hot. When it is fin­ished, add in the pars­ley, spinach, op­tional pine nuts and veg­gies and give a big stir.

Mean­while, pre­heat the oven to 350 de­grees.

Now pre­pare the pita- but­ter toast. Place the pita bread on a sheet pan. Com­bine the but­ter and parme­san and mix un­til well com­bined. Cover the bread and place it in the oven (when the crab legs only have 5 min­uets to go) to bake for 4 to 5 min­utes. When the toast turns golden, re­move it and set it aside.

Serve the crab legs im­me­di­ately in a wide and shal­low soup bowl (or large plate) with some of the sound mix­ture spooned on top. Place the toast in a large bas­ket and set it on the ta­ble for dip­ping. Make sure to in­clude them at the ta­ble as well.

Cook­ing at Home is a weekly col­umn by Re­becca Bent. She dishes on what she’s been mak­ing.

PHOTO COUR­TESY OF RE­BECCA BENT

Try mak­ing these quick and easy suc­cu­lent crab legs with a bit of Mid­dle Eastern flair.

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