Crab Leg Feast

Who doesn’t love crab legs? Hot, steaming, Cajun seasoned, dipped in butter… crab legs. I love me some crab legs, and I love a low country boil, but who has time to lug out the big huge pot, bring gallons of water to a boil, make the whole house smell like seafood, and clean up that huge mess? Not me!
 
I saw one of my favorite Food Network stars, Sunny Anderson, do a Sheet Pan Shrimp “Boil” so I decided to try it with crab legs.
 
Now, I like to cook everything separately because that way I get perfectly cooked crab legs, delicious roasted potatoes, hot buttery corn, and smoky sausage that snaps when you bite it. When you boil everything together, it’s good, but everything gets watered down and the flavors get muddled together. This way, everything shines.
 
TIPS

• When you pull the crab legs out of the oven do it CAREFULLY. There is hot beer on that pan and you do not want it to slosh.
• Get a little help from the grocery store and buy pre-cut corn.
• Put big bowls on the table to discard the shells.
• Melt your butter in a large glass measuring cup, so you can easily pour into individual dipping cups.
• Take a stick of butter, rip off one half of the wrapper, and place it on a small plate. This makes it really easy for everyone to butter their corn.
• Put rolls of paper towels on the table instead of napkins.

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