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- Vampire Crab
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- Vampire Crab
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Ok now, don’t get any ideas about eating these vampire crabs pictured above !
The only reason I feature their pics here is that they are so pretty 🙂
They are actually small pets, just to love, look at and to take good care of, until their natural life cycle comes to an end.
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Snow Crab And Fusilli Lunghi In Anchovy Butter
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So, on to these snow crabs.
They are definitely not pets. They are some of my favorite seafood, and if they would not be so darn expensive, they’d be on my table twice a week 🙂
I love them steamed and served with just a squirt of lemon and drawn butter, transformed into crab cakes, soup, salad, fried rice and of course with pasta, as I enjoyed them for today’s lunch.
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Bon Appétit ! Life is Good !
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Snow Crab And Fusilli Lunghi In Anchovy Butter
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Snow Crab And Fusilli Lunghi In Anchovy Butter
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- for 1 portion, remove meat from 1 lb snow crab legs, reserve 2 opened claws and 2 ea opened leg joints
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- for 1 portion, grill 2 half lemon
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- for 1 portion, cook, and drain 1/4 lb fusilli lunghi
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- in 4 oz whole butter saute 1/3 tsp chili paste, 1/3 tsp garlic paste and 1/3 tsp anchovy paste until fragrant, remove from heat
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- add the picked crab meat and crab pieces to the butter, stir until all coated by the butter
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- add 1/4 lb fusilli lunghi, season with kosher salt to taste, mix, check/adjust seasoning; serve garnished with the pieces of crap and finely sliced scallions
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- Snow Crab And Fusilli Lunghi In Anchovy Butter
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- Snow Crab And Fusilli Lunghi In Anchovy Butter
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- Snow Crab And Fusilli Lunghi In Anchovy Butter
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- Snow Crab And Fusilli Lunghi In Anchovy Butter
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- Vampire Crab
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- Vampire Crab
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ChefsOpinion 