Sunday, August 10, 2014

CrabFest in Your Kitchen

I hardly need to write. Thank you, photos!
So, my husband had been craving crab legs since seeing all of the recent Red Lobster commercials on TV. So we decided to have CrabFest at home.

Go on, drool. Here's the recipe I use for these at-home Cheddar Bay Biscuits. (Shh, they use Bisquick.) I prefer the chunkiest shredded cheddar out there, so that you get a little cheddar bite. A little texture. They're so easy. You'll seriously never have to go to Red Lobster to satisfy that cheesy biscuit craving again.

I fed my daughter butternut squash for the first time while I was cooking. She was not a fan.

The only thing I did differently was to use whole milk and pre-minced garlic. Maybe a little extra salt, and pepper if you like. I suggest using the brightest, freshest red potatoes you can find at the grocery store. They're still a bargain.

This is when she took her bib off. Rebel.

Those legs... Maybe you already knew this, but I didn't: Crab legs are almost always pre-cooked (ON THE BOAT. WHAT) and THEN flash-frozen (also on the boat) so that they're super fresh. Don't be like me and ask the pimply kid working at the seafood counter if they have any uncooked crab legs. He'll laugh at you. And then you won't know why until you read up on cooking crab legs. Yeeeah.

Any reddish legs like these ones are already cooked. Yup.

Boil 'em in a big old pot. Just for a few minutes. Really, you're re-heating them. I added a big squirt from the lemon juice bottle to cut the fishy/salty smell and flavor.

Biscuits. Taters. Legs. Get outta here.

Oh, and that's just the biggest, tenderest, juiciest piece of crab meat I've ever seen. From a claw. At my house. Red Lobster, it's not you. It's me. And this crab meat.

Cheddar Bay Biscuits (from


 2 ½ cups Bisquick baking mix
 ¾ cup cold whole milk
 4 tablespoons cold butter (1/2 stick)
 ¼ teaspoon garlic powder
 1 heaping cup grated cheddar cheese

Bush on Top:

 2 tablespoons butter, melted
 ¼ teaspoon dried parsley flakes
 ½ teaspoon garlic powder
 pinch salt


1. Preheat your oven to 400 degrees.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.
3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.
Recipe courtesy of Todd Wilbur, "Top Secret Restaurant Recipes 2," Plume Books.

Garlic Mashed Red Potatoes (from

6 ServingsPrep/Total Time: 30 min.


  • 8 medium red potatoes, quartered
  • 3 garlic cloves, peeled
  • 2 tablespoons butter
  • 1/2 cup fat-free milk, warmed
  • 1/2 teaspoon salt
  • 1/4 cup grated Parmesan cheese


  • Place potatoes and garlic in a large saucepan; cover with water.
  • Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or
  • until potatoes are very tender.
  • Drain well. Add the butter, milk and salt; mash. Stir in cheese.
  • Yield: 6 servings.
Nutritional Facts: 1 cup equals 190 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 275 mg sodium, 36 g carbohydrate, 4 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

For the crab legs:

Boil pre-cooked (frozen or thawed) snow crab legs for 5-7 minutes, adding a tablespoon of lemon juice to water after it reaches a boil, if desired.

CrabFest at home! Save money and eat. Really good.

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