A few weeks ago, I was in Hayward at the grocery store and saw a sign for snow crab clusters for 5.99 a pound. Crab is always a good place to start when you are wandering aimlessly through a grocery store looking for dinner ideas. I grabbed red potatoes, corn on the cob and headed back to Bayfield. I am still plowing through my preserved lemons and decided roasted potatoes with fresh herbs, Maldon sea salt and finely chopped preserved lemons would be a brilliant companion to crab legs on the grill.
I have a trick to make frozen crab legs taste a little less frozen— let them sit in cold water for 30 minutes or so (change the water 3 or 4 times). It allows the stale water that is in the shell to leave and fresh water to replace it (and provide the steam when you are cooking it). I lit the grill and cooked them for about 12 - 15 minutes over indirect heat. The grill was about 300 - 350 degrees, the crab legs were already cooked and I didn't want them to dry out. Clarified butter, lemon and a couple of crab crackers made for a satisfying dinner after spending the afternoon in the car.
