Snow Crab Legs with Tequila Mary-Rose Sauce

Snow Crab Legs with Tequila Mary-Rose Sauce

By: Chef Cristian

http://www.tampabaychef.com/

There is nothing quite as refreshing as eating crab legs by the sea. I was inspired to create this appetizer for a couple of clients who were vacationing at a beautiful beach house on Clearwater beach. The sun was shining, the breeze was tropical, and you could hear the waves lapping on the shore as crab legs were busily cracked and enjoyed!

This recipe offers an easy way to satisfy your guests. The sweet sauce has a kick of tequila that will keep your guests wanting more! I had lots of fun designing this dish, and was able to use sea shells right from the beach, along with a half coconut to hold the dipping sauce! Be sure to put out a big bowl for the cracked shells.

Note: Snow Crab legs usually come in clusters. Each cluster is made up of 3 to 5 legs. The base of the legs is full of juicy meat, so make sure to eat that too! You should portion one to two clusters per guest as an appetizer, and more if it's the main course. The best tool to get crab meat out of the shells are single wooden chopsticks. Lobster picks work too. Nut-Crackers may be provided for your guests, but most people can crack crab legs with their hands.

Ingredients:
Snow Crab Legs (one to two clusters per guest)
2 Lemons
Salt
Louisiana Hot Sauce
1.5 Cups of Mayonnaise
1.5 Cups of Tomato Ketchup
2 oz of Tequila (your favourite Tequila)

Directions:

1. Bring a large pot of water to a boil. Cut two lemons in half and put them in the water along with a generous amount of salt. Add the snow crab legs to the water and boil for 15 minutes. Set aside.

2. In a bowl, mix the following ingredients: The mayonnaise, ketchup, hot sauce and tequila. Add as much hot sauce as you like. Mix thoroughly until it becomes a uniformly pink sauce.

3. Arrange Crab legs on a platter and serve with dipping sauce on the side.

Enjoy!