Roasted Mudcrab Legs

Mudcrab is one of the most common fauna in NRC and as such, comprises some of the most common dishes throughout the city, both at home and when eating out. A mudcrab's body and claws contain the most meat, so is normally processed further to create other crab-based dishes by restaurants and other food producers. The legs on the other hand offer a poor tradeoff of meat to difficulty of extraction, so are often left as is. Due to this, and that mudcrabs have so many legs, their legs are often a cheap and readily available food for many in NRC.

Among the most popular dishes a resident or visitor will find is roasted mudcrab legs, a simple dish of mudcrab soaked in a salted, herby butter sauce, then roasted slowly in an oven. This process allows the tendons to soften, making the meat easier retrieve after cracking the leg's shell, or to pull, or even suck, right out of the shell. Once cooked, the butter sauce remaining in the pan is often used to dip the leg meat as well.

The legs (minus the claws) of an average sized mudcrab weigh about 2 lbs. Mudcrab legs are often sold as a set of 4, from either side of the crab. This results in an average package size of 1 lb, which is generally considered 2 servings.

Recipe

1. Heat butter until melted
2. Saute garlic until slightly browned and fragrant
3. Mix in oil
4. Mix in herbs, and salt, to taste
5. Remove from heat and let cool slightly
6. Add crab legs and sauce to a bowl and let marinate while refrigerated, at least 30 minutes or over night
7. Add crab legs and sauce to pan or pot and bake at 375° F for 25 minutes
8. Plate crab legs
9. (optional) Add any additional butter, seasoning, and salt to remaining sauce, to taste
10. Pour sauce into side dishes or bowls for dipping
11. Enjoy!