Generally speaking, crab legs have a special place in many people’s hearts. Their meaty texture and sweet, savory flavor make them incredibly enjoyable. However, there is more to preparing and serving great crab legs than meets the eye. Behind the scenes, a significant amount of effort goes into selecting the right crabs, cooking them to perfection, and pairing them with complementary dishes. The key to achieving perfect crab legs lies in simplicity.
Clarified Butter
Little do people know that butter is a versatile ingredient with numerous types available. While it may seem straightforward, the world of butter is actually quite complex. For those seeking an added depth of flavor, incorporating a squeeze of lemon juice into crab meat mixtures can be a game-changer. The acidity in lemon juice expertly balances out the richness of the crab, allowing the natural sweetness to shine through and elevating the overall taste experience.
If you’re looking for an alternative approach, consider experimenting with various dipping sauces, which not only add flavor but also keep your guests engaged and satisfied. Click here for the full recipe.
Cocktail Sauce
Diners often prefer to begin their meals with a refreshing cocktail, don’t they? And if you’re looking for a way to enhance the flavors of your dinner guests’ meal, consider pairing your crab dish with a timeless classic – cocktail sauce. Not only is it simple to prepare, but it’s also sure to be a crowd-pleaser!
Mustard Sauce
Boost the flavor of your crab legs with a dash of creativity, by incorporating mustard into your cooking. Traditionally used as a condiment for sandwiches, this versatile ingredient can also be used to add a tangy twist to seafood dishes like crab legs. A simple solution is to sprinkle some shop-bought mustard over your crab legs for an instant flavor boost.
Horseradish Cream
Horseradish cream is a fantastic alternative to traditional dipping sauces for crab, adding an extra layer of flavor and heat. This versatile sauce combines the pungency of horseradish with the richness of sour cream, creating a truly unique taste experience that’s sure to elevate your crab legs.
1 cup sour cream1/4 cup grated horseradish1 tablespoon Dijon mustard1 teaspoon white wine vinegar1/2 teaspoon kosher salt1/4 teaspoon freshly ground pepperTo make this sauce, simply place all of the ingredients into a blender and blend until smooth and creamy. Be careful not to over-blend, as this can result in an unpleasant texture. Serve the horseradish cream immediately over or with your crab legs for the best flavor.
Lemon Rice Pilaf
Delight your family and friends with this comforting side dish that complements any meal perfectly. The combination of jasmine rice, eggs, heavy whipping cream, lemon juice, Parmigiano Reggiano cheese, and fresh parsley creates a delightful flavor profile. To prepare the jasmine rice, combine 2 cups of water and one cup of uncooked jasmine rice in a medium saucepan over high heat. Bring to a boil, cover, reduce the heat to low, and let it simmer for 20 minutes.
Remove from the heat and let it stand for 10 minutes. While the rice cooks, whisk together 4 large egg yolks and ¼ cup of heavy whipping cream in a small bowl. Whisking constantly, add ½ cup of chicken broth and continue whisking until smooth. Add the remaining ¼ cup of chicken broth and whisk again until incorporated. Preheat the oven to 350 degrees F and butter a 9 x 13 baking dish.
Combine the cooked rice and chicken broth mixture in a large mixing bowl, stirring well to coat the rice with the liquid evenly. Transfer half of the rice mixture into the prepared baking dish, cover it with aluminium foil, and bake for 30 minutes. Remove the foil and stir gently to mix evenly. Bake for an additional 15 minutes. Meanwhile, bring another pot of salted water to a rolling boil. Carefully lower in 3 whole eggs and cook for 5 minutes.
Drain the eggs immediately and run them under cold running water to stop the cooking process. Peel and cut each egg in half lengthwise. Repeat the procedure with the remaining 3 eggs. Add the eggs to the rice mixture and toss well to distribute evenly. Pour the mixture into the prepared baking dish, sprinkle with Parmesan cheese, and return it to the oven for an additional 25 minutes, uncovered.
Roasted Vegetables
Becoming a staple in many seafood meals, roasted vegetables offer an ideal combination with dishes like crab legs. By incorporating these flavorful ingredients into your culinary repertoire, you can create a well-rounded and satisfying dining experience. Preparing them is surprisingly effortless and requires minimal time and effort. Simply combine the desired ingredients and roast them in a hot oven while you enjoy your meal.
The following are six popular types of roasted vegetables that complement crab legs perfectly: Carrots, Asparagus, Zucchini, Squash, Onions, and Bell Peppers. To try out these delicious pairings, click on the ‘Go To Recipe’ link below.
Sweet Corn On The Cob
Delighting in the classic combination of crab and corn on the cob is a universal pleasure, thanks to their shared sweet and refreshing qualities. Preparation is effortless, and the end result is simply mouth-watering. In fact, just like crabs, there’s no better way to enjoy corn on the cob than with your hands, embracing its rustic charm.
While grilling corn on the cob elevates its natural sweetness to new heights, it also adds a smoky depth of flavour from the char that forms during the cooking process. To achieve this, simply cut off the kernels and toss them onto a hot grill, cooking each side for 5 minutes per side. Alternatively, baking corn on the cob has its own unique appeal. Start by removing the husk and silk from ears of corn, then carefully slice off the kernels to release their sweet essence.
Arrange the corn in an even layer on a baking sheet lined with parchment paper or foil, drizzle with olive oil, and season with salt and pepper to taste. Bake at 400 degrees F for about 40 minutes, allowing the corn to absorb the flavours and emerge tender and golden. For those who prefer a quicker method, boiling corn on the cob is an excellent option. Begin by removing the husk and silks from the ears of corn, followed by slicing off the kernels.
Bring a large pot of water to a boil over high heat, then reduce the temperature to medium-low and carefully drop in the corn. Cook for 6 to 7 minutes, or until tender, before draining and serving immediately.
Potatoes
While potatoes may not be the most glamorous ingredient in every cook’s kitchen, they’re undoubtedly a crowd-pleaser. Their versatility, delicious taste, ease of preparation, and affordability make them a staple in many cuisines around the world. Whether you’re looking to serve up a hearty side dish or a comforting main course, there are countless ways to prepare potatoes to suit any occasion.
For example, you might try serving roasted potatoes with a blend of herbs and spices for added flavor, or mash them up with some garlic and butter to create a rich and creamy accompaniment.
Parmesan Roasted Artichokes
Pairing artichokes with deliciously rich ingredients is one of my favorite culinary combinations, and this recipe is no exception. The dish I’m excited to share with you today combines the natural sweetness of artichoke hearts with the nutty, savory flavor of Parmesan cheese. To make it, you’ll need just a few simple ingredients: 4 large globe artichokes, 2 tablespoons of extra virgin olive oil, 1/3 cup of grated Parmesan cheese, and salt and pepper to taste.
Preheat your oven to 350 degrees F, then wash and dry the artichokes thoroughly. Remove the stems and leaves, and trim any rough edges. Next, slice the artichokes lengthwise into quarters and place them in a bowl. Drizzle with olive oil and toss to coat evenly. Sprinkle with salt and pepper, then spread the artichokes out in a single layer on a baking sheet. Bake for 20 to 30 minutes, or until the artichokes are tender.
Just before serving, top them with a generous sprinkle of Parmesan cheese and enjoy the delightful combination of flavors. This recipe is quick, easy, and perfect for a weeknight dinner or special occasion.
Broccoli Rabe
Zest up your dinner game with this unique combination of broccoli rabe, bacon, and polenta! The slightly bitter taste of broccoli rabe is balanced perfectly by the smoky flavor of bacon, creating a harmonious flavor profile that’s sure to impress. This recipe is especially great when paired with crab legs for a seafood-inspired twist.
To make this dish, you’ll need the following ingredients: 1 pound of broccoli rabe, 8 slices of thick-cut bacon, olive oil cooking spray, lemon juice, Parmesan cheese, and polenta. Preheat your oven to 450 degrees F and line a 9×13 inch pan with cooking spray. Arrange 4 pieces of bacon flat in the bottom of the pan, then evenly distribute the broccoli rabe on top. Drizzle with olive oil cooking spray and season with salt and pepper to taste.
Cover the pan with foil and bake for 15 minutes, then remove the foil and continue baking until the broccoli rabe is crisp-tender, about 10-12 minutes longer. Meanwhile, whisk together lemon juice and warm milk, then slowly add in the remaining lemon juice and Parmesan cheese. Pour the mixture into the prepared pan and continue baking for an additional 5-8 minutes, or until the edges are bubbly.
Let the dish stand for 5 minutes before cutting it into squares and serving immediately, topped with additional Parmesan cheese if desired.
Baked Zucchini Fries
Knowing how to prepare perfect zucchini fries is an art in itself, but a crucial step lies in baking them first. By employing this method, you’ll achieve perfectly golden fries without relying on excess oil. This approach also makes the dish less greasy, as no additional fat is incorporated during cooking. To begin, choose zucchinis that are around 8 inches long, avoiding those that are too large to cook evenly.
Cut each one into quarters lengthwise, and then further divide those pieces crosswise into thirds, yielding six wedges per quarter. The ideal outcome will be a uniform shape. Preheat your oven to 425 degrees Fahrenheit and arrange the zucchini slices on a large baking sheet in an even layer. Allow them to bake for 20 minutes, flip them over, and then continue baking for another 15 to 20 minutes. Once done, remove the fries from the oven and let them cool completely.
Once cooled, toss the fries in some flour, gently shaking off any excess. Transfer them to a shallow dish and coat well with seasoned salt. Permit the zucchini slices to sit for about 10 minutes. In parallel, create the dip by mixing together 2 cups of sour cream, 3/4 cup of grated Parmesan cheese, 1 teaspoon of garlic powder, 1 tablespoon of dried parsley flakes, 1 teaspoon of onion powder, 1/2 teaspoon of black pepper, and a pinch of cayenne pepper in a medium bowl.
Stir the ingredients until they’re well combined and set them aside. When you’re ready to serve, heat a skillet over high heat and add enough olive oil to cover the bottom of the pan. When hot, add the fries and cook for 5 to 7 minutes, flipping halfway through. Remove from heat and place on paper towels to drain excess oil. Top with the prepared dip while still warm and sprinkle additional chopped parsley on top for garnish.
