For The Cheraw Chronicle’s final recipe of the week, Natalie Walker shared a savory seafood feast that will widen eyes and warm stomachs during the cold winter months.
GARLIC BUTTERED CRAB LEGS
• 1 lb snow crab clusters, thawed if necessary
• ¼ cup butter
• 1 clove garlic, minced
• 1 ½ tsps. dried parsley
• Salt and pepper to taste
DIRECTIONS: Cut a slit, length-wise, into the shell of each piece of crab. Melt the butter in a large skillet over medium heat; cook the garlic in the butter until translucent; stir in the parsley, salt and pepper.
Continue to heat mixture until bubbling. Add the crab legs; toss to coat; allow to simmer in the butter mixture until completely heated, 5 to 6 minutes.
Contributed by: Natalie Walker