When people indulge in delectable crab legs, they often overlook the effort required to make them truly exceptional. The process begins with selecting the perfect crabs, followed by precise cooking and thoughtful pairing with complementary dishes.
In reality, the key to achieving perfection lies in simplicity. One of our top recommendations is to serve the crab legs au naturel, straight from the shell, accompanied by a mouth-watering side dish.
Let’s explore some harmonious pairings that elevate this culinary delight.
Roasted Vegetables
When it comes to pairing seafood dishes like crab legs, roasted vegetables make for the perfect accompaniment. What’s more, they’re incredibly easy to prepare and require minimal effort on your part. Simply toss your chosen ingredients into a hot oven and let them cook away while you focus on enjoying your meal. In fact, here are six delicious types of roasted vegetables that pair exceptionally well with crab legs: carrots, asparagus, zucchini, squash, onions, and bell peppers.
Sweet Corn On The Cob
The harmonious pairing of crab and corn on the cob is more than just a coincidence – both share qualities that make them a match made in heaven: they’re sweet, refreshing, and utterly delicious. Preparing this classic combo is a breeze, and the end result is nothing short of amazing. When it comes to devouring this delectable treat, there’s no rulebook – grab those ears of corn with your hands and indulge in their natural sweetness, or elevate the experience by grilling them for a smoky twist.
Grilled corn on the cob is elevated by the caramelized, charred flavor that develops when you toss the kernels onto a hot grill and cook each side for 5 minutes. Alternatively, baking corn on the cob offers its own unique charm. Start by removing the husk and silk from your ears of corn, then cut off the kernels and arrange them in an even layer on a parchment-lined or foil-covered baking sheet.
Drizzle with olive oil and season with salt and pepper before baking at 400°F for approximately 40 minutes. For a quick and easy solution, boiling is also a viable option. Begin by removing the husk and silk from your ears of corn, then cut off the kernels. Bring a large pot of water to a rolling boil over high heat, reduce the temperature to medium-low, and carefully add the corn. Cook for 6-7 minutes before draining and serving immediately.
Potatoes
The humble potato is a crowd-pleaser, boasting versatility, delectability, ease of preparation, and affordability. This starchy staple has earned its place in the hearts (and stomachs) of many, making it a great addition to any meal or gathering.
One of the best things about potatoes is their incredible diversity.
From the rich flavors of roast potatoes, perfectly seasoned with salt, pepper, and herbs, to creamy mashed potatoes infused with garlic and butter, there’s a potato dish out there for every taste bud. Whether you’re looking for a comforting side or a satisfying main course, potatoes are always a great choice.
Parmesan Roasted Artichokes
While I’m a huge fan of savoring artichoke hearts dipped in olive oil and salt, this particular dish takes the flavor profile to new heights by combining them with Parmesan cheese. The roasted combination yields a harmonious blend of tastes. To prepare this delightful treat, start by preheating your oven to 350 degrees Fahrenheit. Thoroughly wash and dry four large globe artichokes, then remove stems and leaves, as well as any rough edges.
Slice each artichoke lengthwise into quarters and place them in a bowl. Drizzle the olive oil over the artichokes and toss to ensure they’re evenly coated. Sprinkle salt and pepper to taste, then spread the artichokes out in a single layer on a baking sheet. Bake for 20 to 30 minutes or until tender. Just before serving, sprinkle grated Parmesan cheese over the top.
Broccoli Rabe
Broccoli rabe, a vegetable with a distinct flavor profile, boasts a slightly bitter taste that pairs harmoniously with other ingredients. In this recipe, its unique character shines when combined with crispy bacon and served atop creamy polenta, alongside succulent crab legs. The union of flavors is nothing short of delightful. To prepare this delectable dish, preheat the oven to 450 degrees Fahrenheit.
Coat a 9-by-13-inch baking pan with olive oil cooking spray and arrange four slices of thick-cut bacon flat on the bottom of the pan. Next, distribute the broccoli rabe evenly over the bacon, drizzling it with a hint of olive oil and seasoning with salt and pepper. Cover the pan with foil and bake for 15 minutes. Remove the foil and continue baking until the broccoli rabe reaches a crisp-tender consistency, approximately 10 minutes longer.
While the vegetables are cooking, whisk together 1 tablespoon of lemon juice and 2 cups of warm milk in a separate bowl. In a slow and constant motion, add the remaining 3 tablespoons of lemon juice and 1/2 cup of grated Parmesan cheese to the mixture, whisking continuously. Pour the resulting creamy polenta into the prepared pan and bake for an additional 5 to 8 minutes, or until it’s bubbly around the edges. Allow the dish to stand for 5 minutes before cutting it into squares and serving.
If desired, top with extra Parmesan cheese for a delightful finishing touch.
Baked Zucchini Fries
Transforming zucchini into perfectly golden fries starts by baking them, a method that eliminates the need for oil and results in a less greasy final product. To begin, select small to medium-sized zucchinis, around 8 inches long, as larger ones may not cook evenly. Cut each one into quarters lengthwise, then crosswise into thirds, yielding six wedges per quarter. Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with the zucchini slices.
Bake for 20 minutes, flip them over, and continue baking for an additional 15 to 20 minutes. Allow the fries to cool completely before proceeding. Next, toss the cooled zucchini in flour, shaking off any excess, then transfer it to a shallow dish and coat well with seasoned salt. Let it sit for 10 minutes while you prepare the dip.
In a medium bowl, combine 2 cups of sour cream, 3/4 cup of grated Parmesan cheese, 1 teaspoon of garlic powder, 1 tablespoon of dried parsley flakes, 1 teaspoon of onion powder, 1/2 teaspoon of black pepper, and a pinch of cayenne pepper. Stir the ingredients together until well combined. When you’re ready to serve, heat a skillet over high heat and add enough olive oil to cover the bottom of the pan. When hot, add the fries and fry for 5 to 7 minutes, flipping halfway through.
Remove the fries from heat and transfer them to paper towels to drain. Top with the prepared dip while still warm, followed by an additional sprinkle of chopped parsley and serve immediately.
Clarified Butter
While butter may seem like a straightforward ingredient, there’s actually a surprising array of options to explore. For instance, infusing your crab meat mixture with a squeeze of lemon juice can elevate the flavor profile. The acidity of the lemon helps to bring out the natural sweetness of the crabmeat, resulting in a more complex and enjoyable taste experience. Alternatively, if you’re seeking something new and exciting, consider one of these innovative dipping sauces.
Not only will they add a burst of flavor, but they’ll also keep your guests engaged and eager for more.
Horseradish Cream
When it comes to adding an extra layer of flavor to your crab legs, consider reaching for a tangy and creamy horseradish cream. This condiment is sure to elevate the taste experience, bringing together the richness of sour cream and the pungent heat of fresh horseradish.
To create this flavorful dip, combine 1 cup of sour cream, 1/4 cup of grated horseradish, 1 tablespoon of Dijon mustard, 1 teaspoon of white wine vinegar, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground pepper in a blender. Blend the mixture until it’s smooth and creamy, then serve immediately over or alongside your crab legs.
Lemon Rice Pilaf
Here’s a delightful side dish that adds a touch of comfort to any meal. This recipe combines the flavors of jasmine rice, eggs, heavy whipping cream, lemon juice, Parmigiano Reggiano cheese, and fresh parsley in a creamy, cheesy masterpiece.
To start, combine 2 cups of water and 1 cup of uncooked jasmine rice in a medium saucepan over high heat. Bring to a boil, cover the pan, reduce the heat to low, and simmer for 20 minutes. Remove from heat and let stand for 10 minutes.
While the rice cooks, whisk together 4 large egg yolks and 1/2 cup of heavy whipping cream in a small bowl. Whisk constantly as you add 1/4 cup of chicken broth, continuing to whisk until smooth. Add the remaining 3/4 cup of chicken broth and whisk again until incorporated.
Preheat the oven to 350 degrees F. Butter a 9 x 13 inch baking dish.
In a large mixing bowl, combine the cooked rice and chicken broth mixture. Stir well to coat the rice evenly with the liquid.
Transfer half of the rice mixture into the prepared baking dish. Cover with aluminum foil and bake for 30 minutes. Remove the foil and stir gently to mix evenly. Bake for an additional 15 minutes, then remove from the oven and let cool slightly.
While the rice bakes, bring a pot of salted water to a rolling boil. Carefully lower in 3 whole eggs and cook for 5 minutes. Drain and immediately run under cold running water to stop the cooking process.
Peel and cut each egg in half lengthwise.
Repeat with the remaining 3 eggs.
Add the eggs to the rice mixture and toss well to distribute evenly.
Pour the mixture into the prepared baking dish and sprinkle with Parmesan cheese. Return to the oven and bake for an additional 25 minutes, uncovered.
Conclusion
When it comes to impressing your guests at a gathering, crab legs are an excellent option to consider. Not only do they offer a tender and juicy texture, but their distinct flavor profile also adds a level of sophistication to any meal.
Barbara is an enthusiastic food-exploring person that goes through different culinary experiences. She got inspired by creating a pizza blog post after she tasted one of the best-selling pizzas in Toledo.