| 16 | crab legs (You can buy these precooked at your local fishmonger) |
| 5 tbsp. | unsalted butter |
| 1/3 cup | good olive oil |
| 2 or 3 | garlic cloves, minced |
| salt & freshly ground black pepper | |
| handful | fresh flat-leaf parsley, chopped |
| ½ handful | fresh tarragon (This is mandatory; make a detour if necessary.) |
| 1 | lemon, quartered |
- Place the crab legs on a wooden cutting board and crush them somewhat using a hammer, just enough to allow the sauce to seep in and make them easier to eat.
- Melt the butter in a large saucepan over medium heat, pour in the oil and add the garlic. Season with salt and pepper, and stir in the herbs.
- Now add the crab legs; they probably won’t fit all at once, so heat them in batches, turning them in the butter to coat. (Heat the second batch while you devour the first.) Cover the pan and heat the crab legs about 5 minutes, until they’re warmed through.
- Spoon the crab legs out of the pan and transfer them to a large plate. Serve with the lemon wedges.
Serves 4 ~ From Home Made Summer