Craig and I once dined at a seafood restaurant that is well known for crab. We ordered the crab, and it came with a side of vegetable oil for dipping. I asked the waiter if I could have plain butter instead of the oil; I said I didn’t mind if there was an extra charge. He went back to get some, and when he returned he said that there was no butter in the restaurant; they used only vegetable oil. I couldn’t believe that a restaurant, especially a seafood restaurant, wouldn’t have any butter!
Ingredients
- 2 pounds snow or king crab clusters, thawed if frozen
- ½ cup unsalted butter (or MCT oil, lard, or duck fat for dairy-free)
- 1 tablespoon finely chopped garlic, or cloves from 1 large head roasted garlic
- 0.33 cup chopped fresh flat-leaf parsley, or 1 tablespoon dried parsley
- ¼ teaspoon fine sea salt
- ½ teaspoon fresh ground black pepper
- 4 lemon or lime wedges, for serving (optional)
How to Make It
- Cut an incision, lengthwise, into the shell of each crab leg.
- Heat the butter in a large skillet over medium heat. Add the garlic. If using raw garlic, cook until translucent; if using roasted garlic, stir and mash briefly.
- Stir in the parsley, salt, and pepper. Continue to heat the mixture until bubbling.
- Add the crab legs to the pan, toss to coat, and allow them to simmer in the garlic butter until completely heated, 5 to 6 minutes.
- Transfer the crab legs to a serving platter and pour the garlic butter into 4 small bowls for dipping.
- Serve with lemon wedges, if desired.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 376 kcal Calories from Fat: 270.9 kcal |
|
% Daily Value*
|
| Total Fat 30.1 g 86% |
Trans Fat 0.0 g |
carbohydrates 2.8 g 2% |
Dietary Fiber 0.6 g 2% |
Protein 21.1 g 42% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |