With their delicate and favorable taste snow crab legs steel the spotlight of any meal i which they appear. When preparing side dishes to accent crab legs, less is more. By pairing crab with downplayed side dishes you can really highlight the simplicity of the naturally sweet, rich flavor of snow crab legs.
Potatoes are almost always an excellent side dish; baked, roasted or mashed, any way you slice it, potatoes can complement your crab legs flawlessly.
Roasted red potatoes offer a change from the usual baked or mashed russet potatoes. Preheat the oven to 350 degrees Fahrenheit. Dice your potatoes (1 1/2 lbs. small, new, red potatoes (about 15), scrubbed and dried ). In a large bowl, mix 4 to 6 cloves crushed garlic, 1/4 cup extra virgin olive oil and rosemary (to taste); add the potatoes and toss well. Transfer the potatoes to a shallow, baking pan and roast until potatoes are tender when tested with a fork, about 30 to 45 minutes.
Corn on the cob works nicely as a side dish for crab legs. On your stove, place shucked corn in a large pot and cover with cold water. Add a pinch of sugar to keep corn tender. Bring pot to a boil, when water comes to a rapid boil, the corn is finished. Serve with butter and a pinch of salt.
A side salad is a fast, easy way to incorporate a variety of vegetables into a meal. It also offsets the richness of snow crab legs. You can prepare a salad with any fresh or seasonal ingredients. Begin with a base of greens, baby spinach, romaine lettuce, assorted field greens or arugula, for example, and build from there with your favorite vegetables.
Never underestimate the elegant simplicity of an artisan bread. A whole eat-with-your-hands meal is an appealing concept, and a dinner roll or hefty piece of crusty bread perfectly offsets buttery, sweet crab legs.
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