It’s a rare day in Statesboro when the weather requires scarves and gloves. This week when the temperatures dropped to 16 degrees, I used the Some Kinda Good™ Facebook page to ask, “What’s your favorite thing to eat on freezing days like this?” Many of you responded with exactly what most would–soups, chili, grilled cheese sandwiches, hot chocolate, hot tea–anything comforting and warm. I certainly agree, but the truth is, I’m a warm weather creature. I don’t do well in the cold. Once Christmas is over, I’m ready to go to the beach. If hibernating were an option, you wouldn’t see hide nor hair of me until April when the flowers bloom and the sunny, bright days return. My cold weather comfort isn’t soup. Ironically, it’s beach food. Food that allows me to envision myself on the Georgia coast after a day of basking in the summer sun. So, I cope by cranking up my summer playlist, with songs like Joe Nichols’ Sunny and 75 or Luke Bryan’s Suntan City. I make meals at home that take me to coast and count down the days when I can cruise with the windows down and smile as my 11-pound Shih Tzu cools his belly on the tile floor of the kitchen following an afternoon walk.
If any meal helps me escape the winter, it’s Alaskan Snow Crab Legs with drawn butter. They’re the easiest thing to make. You’ll need salt, Old Bay, Shrimp & Crab Boil, butter and a few pieces of equipment…
A large stock pot fitted with a steamer basket and a lid are essential. Fill the pot about a quarter of the way full. Just be sure the water doesn’t touch the bottom of the steamer basket. You want to steam the crab legs, not boil them. Then season it with salt and add about a teaspoon of the Shrimp & Crab Boil. Stir.
Bring the water to a boil. If your crab legs are frozen, rinse them good under cold water or thaw them in the refrigerator overnight. Place the crab legs in the steamer basket and set the basket inside the pot.
Then, cover them with the lid. Let the crab legs steam over medium-high heat for at least 8-10 minutes. If frozen, you may want to steam them longer, but no more than 20 minutes.
Meanwhile, melt butter. I like using unsalted butter. To create drawn butter or clarified butter, use a spoon to skim the fat off the top. Once melted, the fat and solids separate (pictured above on the right). Melted butter takes steamed seafood from good to gourmet.
The result is beautiful, tender, succulent crab meat fit for a king. I served the crab legs with rosemary roasted potatoes and a fresh green salad, but another complimentary side dish is good ol’ Southern grits.
Nothing makes me happier than a whole, intact piece of crab meat fresh from its shell. Thank you, Jesus. The art of cracking crab legs takes some time, but oh, is it worth it. Boy, is it ever. Dunk the meat in the butter for optimum food nirvana.