Big Y World Class Market's Life In Balance Issue is filled with game day entertaining ideas, deliciously quick recipes, cooking tips, healthy make-overs, cold and flu and much more!

Issue link: http://read.uberflip.com/i/267133

Contents of this Issue


Page 31 of 35

crab Legs MILD AND SWEET, CRAB LEGS ARE A FAVORITE DELICACY. FORTUNATELY, PREPARING THEM IS HARDLY A CHALLENGE AT ALL. AND EATING THEM MIGHT BE MESSY, BUT IT'S DEFINITELY WORTH THE EFFORT! An easy way to cook crab legs is to boil them. Here's how: ■ If your crab legs are frozen, defrost them in the refrigerator overnight. Be sure to cook them within 2 days of thawing. ■ Bring a large pot of water to a boil. Add a few squeezes of lemon juice, which will impart a fresh flavor and help cut the "seafood" odor while cooking. You can also add salt or seafood seasoning to the water for a little extra kick. ■ Place crab legs in the pot, making sure they're completely covered with water, and bring the water back to a boil. Let boil for 3 to 5 minutes. ■ Once crab legs are cooked, immediately remove them from the water and drain. To remove the meat from the legs and claws, you'll need a crab cracker (a nutcracker will also do) and a pick. Crack the legs at the joints to open them, then use your pick to dig out the delicious meat inside! ■ Serve right away with plenty of butter for dipping. How to cook with shellfish IF YOU USUALLY LEAVE SHELLFISH PREP TO THE PROFESSIONALS, NOW'S THE TIME TO BREAK OUT OF YOUR SHELL AND GET IT DONE IN YOUR OWN KITCHEN. Why should lobster only be eaten at a restaurant? Why not serve up some freshly shucked clams at your next dinner party? You don't have to be a top chef or even a major foodie to successfully make delicious shellfish dishes: You just have to know how the pros do it. Shell Shock OUR SHELLFISH IS DE-SANDED, COLD-WATER FILTERED AND HAND SELECTED TO MAKE SURE IT'S ALWAYS FRESH AND DELICIOUS. WE'LL EVEN STEAM YOUR FRESH SHELLFISH PURCHASES FOR YOU — Free. Learn how easy it is to remove crabmeat, courtesy of myrecipes.com.

Articles in this issue

Links on this page

Archives of this issue

view archives of 2014 - March