Sunday, August 11, 2013

Spicy Wing and Spicy Crab Legs ..... and Veggies Stuffed Peppers

We can not have a visit from Nate without a wingfest. The boys like to make their own hot sauce concoctions. The wings were roasted in a 450F oven for about 40 minutes after being tossed with Old Bay. Although I would have LOVED to dive into the wings, I made my own healthy spicy feast .... crab legs... along with a tomato, onion and basil stuffed peppers. 
My two boys were diving into the crab as well. Do you think it is because it was mine or did they really want it???

Spicy Crab Legs
3 pounds crab legs, thawed if frozen
1 tablespoons olive oil
1/4 cup vegetable stock
6 cloves garlic, chopped
10 thin slices peeled ginger
 8 scallions, cut into 2-inch pieces
4 jalapeno peppers, seeded and finely chopped
1 teaspoons sugar substitute ( I like Splenda)

1/4 cup vegetable stock
2 tablespoons oyster sauce
2 tablespoons soy sauce

Cooking Spray
Cut the crab legs into 3-inch pieces with kitchen shears. Cut along one side of the shell on each piece so the meat can be easily removed after cooking. (Although it is a lot of work up front, it makes eating the legs much easier.)
Coat a roasting pan with cooking spray. Place over 2 burners. Add  the olive oil. When hot add the garlic, ginger, scallions and jalapenos; sprinkle with the sugar substitute and cook, stirring, until the mixture is fragrant, about 1 minute. Add 1/4 cup vegetable stock along with the crab pieces, oyster sauce and soy sauce. Cook, tossing, until heated through, about 5 minutes. Transfer the crab and sauce to a bowl. Serve hot.

Roasted Peppers Stuffed with Tomatoes, Onion & Basil

adapted from Gourmet - July 1999
2  bell peppers
1 cup cherry tomatoes
1/2  medium onion
1/2 cup packed fresh basil leaves
2 garlic cloves
Cooking Spray

Preheat oven to 425°F and coat a baking pan with cooking spray. Halve bell peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and spray cut edges and stems with cooking spray.  Halve tomatoes and chop onion and basil. Finely chop garlic and in a bowl toss with tomatoes, onion, basil, 1 tsp oil, and salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.

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