The crab legs are so easy to prepare. It only takes a few minutes. In my family, it is a right of passage to spend hours and hours and hours cracking and devouring crab legs. Oh the memories!
To serve 2:
- All the crab you can eat! (we went with a paltry pound and a half)
- Fresh Ginger, about two inches
- Fresh Garlic, two cloves
- Couple Scallions
- Side salad w/ fresh squeezed lemon
- Melted butter (optional)
- Wash and scrub the crab legs (mine were a frozen managers special, saves money and bought me an extra day).
- Crack legs with a cleaver (or heavy knife) to create opening for the steam.
- Boil about an inch and a half of water. Place steamer basket in pot of boiling water (you can also use an aluminum pie plate with holes poked into it resting on a metal cookie cutter... frugal genius, yes I am)
- Slice up about an inch of fresh ginger ans at least one garlic glove (two of my favorite ingredients I am known to go waaaaay overboard on, so use your own taste preferences). For even more delightfulness, slice up two scallions then drop all into basket.
- Place your crab on top of this culinary yum-fest. Cover.
- Steam approximately 5-8 minutes.
- Serve alongside a light salad of greens, thinly sliced red onion and lemon-juice (Happy Husband added tomatoes for color). You could also melt some butter to dip your crab meat in, but you wont need very much.
- Crack away!
(Modified) Catalan Fish Stew
I love shellfish, all kinds really. Buying all the different varieties gets quite costly when you live in a landlocked locale like AZ. I make use of great sales and the freezer section of my grocery store. Saves cash and time at the store. Serves 2
- 1/2 Bag of Mariscos Mix (Mixed shellfish, and fish, you can find in the frozen section), defrosted
- Few threads of saffron, infused in water (I used 2 tsp. Tumeric -no water, because saffron is dang pricey, and I love the color of Tumeric)
- 1/2 onion, chopped
- Tsp olive oil
- Clove garlic, chopped
- Tsp. thyme, chopped
- Bay leaf
- Red Bell Pepper, chopped, seeds discarded
- Can No-Salt Added diced tomatoes
- Tsp Paprika (I prefer Hungarian, but use whatever you have)
- 1/2 c. fish stock
- 1/2 c. ground almonds (I chopped then beat them in a plastic bag)
- Thick and crusty bread
- Cook onion with olive oil until golden, but not browned (about 10 minutes). Stir in garlic, herbs, and bell pepper 5 minutes until pepper is softened.
- Add in tomatoes and paprika, simmering 5 minutes. Stir in stock and saffron and a splash of water. Simmer 5-10 minutes until sauce is reduced. Add salt and pepper, to taste.
- Dump in the shellfish mix. Reduce heat to low, cover and and simmer another 5 minutes. If you have clams and mussels still in the shell, remove any that are cracked or will not open.
- Serve immediately with the tasty bread (even older bread will soften up a bit).