King Crab Legs
Crab
legs are among Americans' favorite seafoods. It's not hard to figure
out why, with its plentiful, delicious protein and minimal "fishy"
flavor. Crab legs are plain enough for even the pickiest eaters, but
provide enough work getting to the meat to occupy the most daring
foodies. When it comes to serving crab legs, All Red King Crab Legs
sold in the US are already cooked when you buy them, just HEAT and
serve. It's often a question of how to flavor the meat, which usually
involves one or more dipping sauces,
and what to serve alongside it. And, of course, there's the question of
finding just the right adult beverage to wash it all down.
Sauces
-
Even the best crab legs can use a little help. You can get by with
plain melted butter and a squeeze of lemon, or you can make something a
bit more elaborate. Popular sides that go well with crab legs include
cocktail sauce, hollandaise and aioli. If you're preparing other
shellfish along with the crab legs, one delicious sauce option is to
boil shrimp, scallops or clams in three sticks of butter (or enough to
submerge the seafood). Add three diced cloves of garlic and a 1/2 cup
of white wine for a "seafood butter" dipping sauce. Or experiment with flavored mayonnaise by adding chipotle, garlic, lemon or anchovies.
Sides
-
While many folks make an entire meal just of crab legs, if you're
serving, it's a good idea to have a few side-dish options. Because of
the richness of the crab meat
and the dipping sauce, it's best to avoid anything too heavy. Good
matches include coleslaw, rice pilaf, risotto, potato and steamed
greens. These don't have to be as boring as they sound. Liven up
veggies with some crushed almonds. Make Asian coleslaw by adding
julienned peppers, pineapple bits and wasabi. In a pinch, simple is not
bad, and some fresh sourdough bread or corn on the cob can be the
perfect accompaniment.
Wine
-
You certainly don't have to drink wine with your crab legs. But if you
do want to, think white wine--though with wine and food pairings,
always let your taste buds be the boss. Most people, however, enjoy a
crisp, acidic white, such as a Riesling, or Sauvignon Blanc. Be careful
with "buttery" tasting whites, as this could clash with your dipping
sauce. Instead, you want a citrusy, tart wine that cuts through the
richness of the crab without overpowering.
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