Hearts, sprinkles, love letters and romantic gestures from someone you’ve admired from afar. Or, maybe not. Valentine’s Day is one of the most anticipated holidays of the year. And the most dreaded.
But fear not the pudgy cherub with his pointy bow that may or may not be misdirected, it matters not whether you have a love in your life, you still need to feed your face.
A favorite of mine and my honey bunny poochie coo (er, husband) for V-day is keepin’ it simple with a bottle of wine and crackin’ crab in front of the Tivo and catching up on last week’s Parenthood.
Some people think crab is something you only get when you go out for that special meal, but honestly, we’re total opposites in that theory. Why spend all your dough on the restaurant mark-up when instead you can grab yourself a couple of extra legs to heat up toot sweet?
We’ve cooked Alaskan King Crab Legs every which way—except in a crock pot because that would just be not right. We’ve boiled, sauteed, steamed, broiled and bar-b-qued.
The best way we’ve found to cook up these leggy supermodel crustaceans is by binding them up in paper towels and plastic wrap like little high school wrestlers trying to make weight before the big match and using most cooks day-to-day, go-to kitchen-cooking-contraption, the good old microwave.
Since crab from the grocery store freezer bin is already flash cooked, the problem with cooking at home is just that. You’re cooking it twice! So instead of cooking it again, to shreds, to rubbery smithereens, just give it a little warm up.
Thanks to Alton Brown and his uber scientific genius ways, we have our favorite crabby-crab recipe to dip in fatty-mcfat buttery goodness with a squirt of lemon. Enjoy!
Steamed Alaskan King Crab Legs
recipe: Alton Brown
6 Alaskan king crab claws, thawed
4 sprigs fresh dill
1. Cut claws at joints to fit into your microwave. Wrap 3 claws in damp paper towels with 2 sprigs of fresh dill and wrap tightly in plastic wrap.
2. Place wrapped claws in the microwave 1 package at a time and cook for 2 minutes.
3. Remove and carefully unwrap, they’ll be steamy so be careful of the full-facial steam.
4. Serve and enjoy with melted butter and plenty of napkins.
**tip: Since the legs have been steamed and thus the shells are softened, I use kitchen shears to open the crab legs rather than a crab cracker.
And hey now, how about some additions to our crab to create a romantic virtual Valentine’s dinner? Whoop! Light some candles and get down tonight!
photo > This Week for Dinner
V-day Cocktail: A little bit tart, a little bit sweet, Jane has created the perfect starter to swoop your valentine off their feet with This Week for Dinner’s Cranberry Cutie Mocktail. And if you’re looking for a little v-day kick, you could always add a splash of vanilla vodka.
photo > Verses from My Kitchen
V-Day Soup: Earthy winter veggies come together in Mike’s richly loved and lushly blended Squash Bisque with Herb Croutons from Verses from My Kitchen.
photo > Lemon Fire Brigade
V-Day Salad: Sarah’s keeping it light for the big night with Lemon Fire Brigade’s Composed Beet, Fennel and Orange Salad with all of the colors hitting all of the right spots.
photo > Haniela’s Food & Photography
V-Day Side: You can hear it all ’round the web, “Ahhh, how cuuuuute” are these little hearts of potato-doo love in Delicious Roasted Potatoes from Haniela’s Food & Photography.
photo > Daydreamer Desserts
V-Day Dessert: Josie creates the ultimate hook-up fresh berries and chocolate covered graham crackers all fill in the sweet desires of Daydreamer Desserts Strawberry Cheesecake Ice Cream .
More from Foodie Crush:
Avocado, Onion and Tomato Salad
Butternut Squash Lasagna
Red Velvet Cupcakes