What should I serve with snow crab legs?

Question

Would garlic cheese bread, angel hair pasta with herbs, or potato perogies be ok? Any other suggestions let me know.

Answer 1

When I think of Crab Legs I think of Finger foods, your hands are already into it so think of all the fun finger foods and go with what you have, Hide the silverware and dig in, extra napkins , optional

Answer 2

I would serve a steamed rice, either Basmati or better yet a wild rice, and also have a spinach salad with a warm vinaigrette on it, something tangy to balance out the rest of the flavours. Don't go for anything too heavy as you want the focal pint of the meal to be the snow crab legs. Then serve a white cake or angel food cake topped with fruit that has been drizzled with honey. This is a great meal that won't take too much time and more importantly will not break the bank. Bon Appetite!

Answer 3

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RE:
What should I serve with snow crab legs?
Would garlic cheese bread, angel hair pasta with herbs, or potato perogies be ok? Any other suggestions let me know.

Answer 4

A baked potato with sour cream and bacon bits, a nice chilled salad, lettuce, tomato, white corn from a can, olive oil and balsamic vinegar, topped with a good Italian grated cheese and some ground black pepper, garlic bread is also a nice touch, and sure on the side have some penne pasta in a butter and cream sauce topped with grated cheese and fresh Italian parsley, salt and pepper to taste, am thinking white wine here, red is alittle to bold you don't want the wine to over-power the meal.

Answer 5

I would drop the pierogies. I like to taste the fresh crab, so I would serve as a crab cocktail (with lemon or lime juice & cocktail sauce), a surf n turf (along side steak), or in a salad.

Crab Salad Nicoise

4 medium boiling potatoes
1 lb. green beans, cut into 2-in. lengths
1/3 cup olive oil
1/4 cup white wine vinegar
1 tlb. chives or green onion, thinly sliced
1/4 tsp. salt
1/4 tsp. pepper
6 cups torn butter lettuce leaves (1 head)
1 Ib. crabmeat
1/4 cup small ripe black olives
1 cup cherry tomatoes, halved

Cook potatoes in boiling water 30 minutes or until tender; drain and cool 10 minutes. Cut potatoes into 1-inch chunks and place in a shallow dish. Cook beans in boiling water 10 minutes or until tender; drain and cool 10 minutes. Add to potatoes.

Combine oil, vinegar, chives, salt and pepper in a small jar with tight-fitting lid. Shake well and pour two thirds of the dressing over potatoes, and beans. Refrigerate, covered, 2 hours or up to 24 hours, stirring occasionally.

To serve, arrange lettuce on four plates and spoon potato/string bean mixture on top. Divide crabmeat among the plates and garnish with olives and tomatoes. Drizzle remaining dressing on top.

Answer 6

Too many starches you should have one starch and one vegetable. I say go with potato pirogies and then cook some asparagus with hollandaise sauce. Yum! Then for dessert have a fruit salad with sherbert. Make sure you serve some white wine as well.

Answer 7

Any or all of those would work. How about baked potatoes? And don't forget to have some steamed vegetables as well.

Answer 8

Don't forget the drawn butter, child....

Answer 9

hmmm butter.... for dipping... and napkins

Answer 10

that would be fine.