My local patisserie had some of these bad boys on sale.
Any good recipes/general advice on cooking them?
![2f34ab08008de5e8fa48393a68d57a30[1].jpg](https://i.imgur.com/bCD1hFP.jpg "2f34ab08008de5e8fa48393a68d57a30[1].jpg")
>>7357051
you can get upvotes for reposts on reddit
make shrimp alfredo with them
>>7357055
These are scallop fiddlers though
>>7357060
Yes scallop fiddlers are good for make shrimp alfredo
Sow them to dead animals to make Lovecraftian horrors.
Take them to the movie theater like a normal person.
Don't forget your anvil.
I feel like they'd be good for tempura, unfortunately crab legs are expensive in my country so i never tried
>>7357051
>remove shells
>reserve for making tasty tasty crab stock
>prep for beurre monte
>make risotto flavored with crab-friendly things- fennel, saffron, whatever
>make beurre monte
>poach crab meat in butter
>finish risotto with some of your now-crab-flavored butter, and top with the poached crab and maybe some lightly dressed bitter greens or shaved pickled fennel or something
Boom, butter-poached crab risotto. Alternatively, as long as the legs aren't pre-cooked, you can roast them in the shell- produces a very different and much more robust flavor that can stand up to more spicing and stronger accompaniments.
>>7357051
>patisserie
You are reeling in many with this bait.
