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King Crab-Garlic Crab Legs

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6 servings Easy
Total: Active:
0 Ratings 

Ingredients (12)

  • 3 pounds king or snow crab legs
  • 1/2 pound (2 sticks) unsalted butter
  • 1 cup olive oil
  • 1 large onion, skins removed and diced
  • 1 large red bell peppers, cored and diced
  • 1/2 cup flat-leaf parsley, roughly chopped
  • 3 heads of roasted garlic, flesh squeezed from the peels
  • 1 head of cabbage, thinly sliced into 1/4 inch slivers
  • 1/2 cup dry white wine or dry white vermouth
  • 2 1/2 tablespoons kosher salt
  • 1/2 teaspoon freshly ground coarse black pepper
  • 1 loaf of fresh bread
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King Crab-Garlic Crab Legs

In a large stockpot over medium heat, melt the butter and add the oil, onions, pepper, parley, garlic, half of the cabbage, wine, salt, and pepper and cook until the cabbage starts to wilt, about 5 minutes. Reduce the heat to low.

Meanwhile, remove the crab legs from their packaging and lightly rinse with cold water, shake and set aside.

When all the crabs are cleaned, place the crab legs in the pot along with 1 cup of water. Stir the crabs around and add the second half of the shredded cabbage. Once the crabs and cabbage are well combined, cover the stockpot and raise the heat to medium. Cook the crabs until the meat is tender, about 15 minutes. Occasionally check the water level, which should increase as the crabs release their juices (but if this does not happen, just make sure there is enough water to continue to cook the crabs). Stir the pot well halfway through so that all the crab legs get a chance to cook directly in the liquid.

Instructions

  1. 1In a large stockpot over medium heat, melt the butter and add the oil, onions, pepper, parley, garlic, half of the cabbage, wine, salt, and pepper and cook until the cabbage starts to wilt, about 5 minutes. Reduce the heat to low.
  2. 2Meanwhile, remove the crab legs from their packaging and lightly rinse with cold water, shake and set aside.
  3. 3When all the crabs are cleaned, place the crab legs in the pot along with 1 cup of water. Stir the crabs around and add the second half of the shredded cabbage. Once the crabs and cabbage are well combined, cover the stockpot and raise the heat to medium. Cook the crabs until the meat is tender, about 15 minutes. Occasionally check the water level, which should increase as the crabs release their juices (but if this does not happen, just make sure there is enough water to continue to cook the crabs). Stir the pot well halfway through so that all the crab legs get a chance to cook directly in the liquid.
  1. 1Serve immediately in a large bowl with fresh bread to sop up the juices.
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