Crab Leg Scampi
- 2 sticks (1 cup) butter, at room temperature
- 5 cloves garlic, 3 cloves sliced thin and 2 cloves minced
- 1 cup chopped fresh parsley
- 4 lemons
- 1 small loaf of crusty bread, sliced into 1-inch-thick slices
- 1/4 cup grapeseed oil
- 1 tablespoon crushed red chile flakes
- 1/2 cup white wine
- 5 pounds cooked snow crab legs
- Preheat the oven to 400 degrees F.
- Make the compound butter by mixing 1 stick of the softened butter with the minced garlic and 1/4 cup of the chopped parsley.
- Set aside.
- To make the butter sauce, squeeze the juice of 2 of the lemons into a shallow saucepan.
- Reduce by half over medium heat, then whisk in the remaining stick of butter until emulsified.
- Spread a thin layer of the compound butter on each side of the bread slices.
- Put the bread on a large baking sheet in a single layer and toast until golden brown.
- Meanwhile, heat a saute pan to medium heat and add the grapeseed oil.
- Add the sliced garlic and sweat.
- Add the chile flakes and cook for 20 seconds.
- Deglaze with the wine and reduce by about 10 percent.
- Add the remaining compound butter followed by the snow crab legs.
- Saute until the crab legs are warm, 1 minute, and then finish with the butter sauce, tossing together for a few minutes until combined.
- Cut the remaining 2 lemons into wedges.
- Serve the crab legs with the toasted bread and lemon wedges on the side.
- Garnish with the rest of the chopped parsley.
butter, garlic, parsley, lemons, crusty bread, grapeseed oil, red chile, white wine
Taken from www.foodnetwork.com/recipes/robert-irvine/crab-leg-scampi.html (may not work)