In the past, I have strayed away from cooking lobster and crab legs due to “smelling up the house.” One day I saw that Emiril suggested cooking with beer instead of water. It works. I love this crab leg recipe.
Flavored with fresh herbs, lemon, and a hint of hot sauce, and coated with crunchy panko breadcrumbs, these crab cakes truly live up to their name. The tangy and crisp slaw is a fantastic accompaniment to this dish, or any type of fried seafood. Get more crab recipes here.