Anniversary Dinner: Cajun Crab Legs!

While we were in Florida earlier this summer, we went to a seafood restaurant and ordered some (super expensive) crab legs. And when we got home, we couldn't stop thinking about them...so we decided to boil some ourselves for our fifth anniversary.

Snow crab legs may be more expensive than your usual dinnertime fare, but we were actually pretty impressed by the price; we bought a whole bag for $10. New potatoes and corn are about as cheap as it comes, so all in all, we spent less on this fancy dinner than we might going out for fast food.

Because it was our fifth anniversary, we also sprung for a fancy dessert: cupcakes made by the same lady who made our original wedding cake!

Time: 30 minutes
Servings: 2
Ingredients:

• About one pound of crab legs (pictured below are King crab legs, but we actually preferred the snow crab for both taste and value).
• 1 tbsp. of Zatarain's liquid "shrimp and crab boil" (for a Cajun flavor)
• 5 tbsp. salt
• four new potatoes

Directions: 

1. Bring about 2.5 quarts of water to a boil. 
2. Add all of the ingredients to the pot and return to a boil for about 5-8 minutes.
3. Turn off the heat, and allow the crabs to continue to soak in the seasoning for an additional 10 minutes or so.
4. Serve with corn and cupcakes if desired.

Happy anniversary!

Jana: Cornmeal-Crusted Tilapia

Here's another "not-so-fishy" fish recipe that has become a favorite around here. [Here's another.] This one has been a hit from Day One. And, it's so quick... perfect for a week night.

Cornmeal-Crusted Tilapia

[adapted from Martha Stewart]

Time: 10 minutes prep, 15 minutes on the stove

Servings: 2, or more with additional filets

Ingredients:

• 2 frozen tilapia filets
• 1/3 cup of white cornmeal
• 2 tsp paprika
• 1 tsp Tony Cachere's Creole Seasoning
• Salt and pepper
• 2 tbsp olive oil
• Salsa, for garnish

Directions:
Mix the cornmeal and spices in a shallow bowl. Dredge each filet, making sure that each side is covered well.

Heat oil in pan. Cook filets in oil until golden brown... about 3-4 minutes on each side.

Top with a dollop of salsa, and serve.

Tonight we paired it with fire-roasted corn and "spicy" beans... I had planned to use black beans, but we were out, and I had to make do with pintos.