You can steam and serve green vegetables, such as asparagus, French-cut string beans and broccoli to go along with steamed crabs, or serve a classic Caesar or mixed green salad. Pasta also makes a good side dish to add a hearty touch to a steamed crab meal.
Vegetables are a great pairing with seafood because they’re a light, healthy option that have a whole host of nutritional benefits. In the summer, try grilling veggies such as zucchini, asparagus, bell peppers and eggplant.
Our Foodpairing® analysis reveals that the sweet taste and fruity aromas of cooked crab lend themselves to a number of fruit pairings such apple and pear, as well as tropical fruit combinations that include mango, pineapple, passionfruit and even coconut.
As a rule of thumb, if you have crab lovers we recommend about 1 1/2 pounds per person. If you have some big eaters you might want to go with 2 pounds per person.
Cooking fresh crab legs is just as simple but requires a little extra time. Before you reheat or cook crab legs, be sure to thaw them. Thawing crabmeat ensures that it will heat up evenly. You can defrost crab legs in the refrigerator overnight (for about 8 hours) or by running cold water over them.
If necessary, bend crab legs at joints to fit in steamer basket. Add water to pan to just below the basket. Bring to a boil. Cover; steam 5-6 minutes or until thoroughly heated.
Make baked artichoke & crab dip for an appetizer that incorporates more coastal flavor. Hummus is always a crowd please’r and serving it with crudites makes it easy to add in more veggies to the menu.
Prep the sides
In Louisiana, crawfish boils are usually spread out on long picnic tables covered in newspaper, with only an occasional side that hasn’t been boiled with the seafood. If you’re entertaining vegetarians or non-shellfish eaters, consider bowls of red beans and rice, gumbo or jambalaya.
So how many crabs should I order? A good rule of thumb is three to four crabs per person.
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