Deviled Crab Legs Recipe - Cooking Index
Deviled Crab Legs Recipe - Cooking Index
Here's a fun way to cook snow or king crab legs, topping the crab meat with a zesty, quick mix of herbs and spices. Rich and flavorful, they make a delightful first course; or, serve with fresh pasta to make a light main course.
Type: Fish, Shellfish| 2 lbs | 908g / 32oz | Snow or king crab legs |
| 1/2 cup | 73g / 2.6oz | Fresh or dry bread crumbs |
| 1/4 cup | 36g / 1.3oz | Chopped parsley |
| 2 tablespoons | 30ml | Butter - melted |
| 1 teaspoon | 5ml | Dried oregano |
| 1 teaspoon | 5ml | Dijon-style mustard |
| 1/4 teaspoon | 1.3ml | Paprika |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
If necessary, cut the crab legs crosswise into 4 to 6 inch sections. Split the crab legs, leaving the meat in the shells, and arrange them in a shallow pan.
Preheat the broiler. Combine the remaining ingredients in a small bowl and stir to thoroughly combine. Sprinkle the mixture evenly over the crab legs. Broil until the topping is lightly browned and the crab is warmed through, 5 to 7 minutes.
To make a light main course, serve with pasta tossed in butter on the side.
This recipe yields 2 to 4 servings.
Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com
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