Summer is among us and the weather in Saskatoon has been amazing. Being cooped up inside all winter has us craving BBQ and patio drinks. Our favourite part of summer is hanging out in our backyard with family and friends enjoying food and wine!
One of our go-to recipes is our garlic and rosemary barbecue crab legs. Every summer we grow a herb garden so it is easy to pluck some rosemary from it to make this mouthwatering recipe.
Being landlocked, crab legs don't come cheap so for us this is a summer treat and pairs lovely with a chilled glass of our dry Riesling. This pale yellow wine with golden hues is thoroughly refreshing and pleasantly fills the mouth with magnificent fruit flavours of crisp green apples and ripe apricots. Sipping this while enjoying the crab legs makes for a perfect match.
But, if you are looking for a more full-bodied dry white wine, Chardonnay is also a great choice to pair with these BBQ crab legs. The big, buttery finish adds to the delicious taste of the garlic butter and rosemary. Either way, this yummy treat is definitely something to splurge on this summer!
Garlic + Rosemary BBQ Crab Legs
2 - 1.5 lbs bag of king crab legs
1 cup of butter
5 garlic cloves
4 stems of rosemary
If crab legs are frozen, defrost in warm water for 10 minutes. Once defrosted add crab legs to a baking sheet and slice the shells open.
Then add butter, minced garlic and rosemary to saucepan. Heat on low until butter is melted.
Place the crab legs on the BBQ on low-medium heat and brush the garlic, rosemary butter on one side of the crab legs. Save half of the butter mixture for the other side. Cook for 5-8 minutes and then flip. Brush the remaining butter mixture on the crab legs and cook for another 5-8 minutes. Remove and serve with roasted veggies and potatoes.