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