Eat Together, Make Life Delicious...

Tomato-Garlic Crab Legs is messy but I believe that's half the fun. Simply serve with lots of napkins or wear a bib. And actually, that's part of the charm. I mean, nothing breaks the ice to a romantic meal and gets the conversation flowing than sleeves rolled up and crab juices flying.

Before you get started here are a few options: If you are partial to olive oil, you can use this instead of butter. And if you like your crab legs mildly spicy, add a dash or two of Tabasco to the tomato mixture. To add even more rustic garlic flavor, make your own roasted garlic, if you have the time.


Tomato-Garlic Crab Legs
Makes 2 servings

¼ cup-store bought roasted minced garlic
1 cup dry white wine
4 tablespoons unsalted butter, melted
16 ounces diced tomatoes
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
¼ cup parsley leaves, finely chopped
2 pounds snow crab legs, at room temperature, legs sliced length wise so the juices can seep in
Sliced rustic country bread

Preheat the oven to 400 degrees.

In a bowl combine the roasted garlic, wine, butter, tomatoes, Worcestershire, salt, and parsley. Place the crab legs in a Dutch oven or casserole dish and cover them with the mixture. Place the Dutch oven lid on or if you are using a casserole dish tent a piece of foil over it (make sure the foil doesn't touch the tomatoes). Bake for 15 minutes until piping hot. Serve immediately on a plate with some of the juice and tomato mixture spooned on top. Include some bread for dipping and serve with a lobster fork, and a nut cracker.