King Crab Legs, Snow Peas & Garlic and Herb Roasted Potatoes

 For the Crab:

• 2 lbs. wild caught Red King Crab Legs
• Plant Based (or regular) Butter, for serving

Preheat oven to 350F.

Arrange crab legs in a shallow baking dish.  Add hot water to the dish to fill to 1/8 inch.  Cover dish with foil and pop it in the oven.  Bake 7-10 minutes, until warmed through.

For the Snow Peas:

• 1 - 6 oz. bag snow peas
• 1/4 cup chopped red onion
• 1/3 cup chopped bell pepper
• 1 tsp. crushed garlic
• salt & freshly ground black pepper
• pinch of crushed red pepper flakes

Steam peas according to package directions.  Heat a skillet over medium heat and generously spray with avocado oil spray.  Add the onion, bell pepper and garlic to the pan and cook until veggies are softened, about 5 minutes.  Add the steamed peas to the pan, season with salt & freshly ground black pepper and crushed red pepper flakes and stir to mix everything together.  Keep on low until ready to serve.

For the Potatoes:

• 1 - 24 oz. bag small red potatoes
• 3 tbsp. olive oil, plus more for drizzling
• 1 tbsp. crushed garlic
• 1/4 tsp. ground thyme
• 1/4 tsp. ground sage
• 1/2 tsp. dried rosemary, finely chopped
• salt & freshly ground black pepper

Add the potatoes to a pot of boiling water and boil until tender, approximately 17 minutes.  Meanwhile, preheat oven to 450F.  In a small bowl combine the oil, garlic, thyme, sage and rosemary, set aside.

Drain the potatoes and move them to a baking sheet that has been drizzled with olive oil. Using a fork, carefully smash each potato, until flattened but still in one piece.  Brush each potato with the oil & herb mix and season with salt & freshly ground black pepper.

Bake for 10 minutes, until golden brown and crisp.

ENJOY!  This was our celebration dinner marking our 15th week living in paradise on Kauai and was paired perfectly with Rombauer chardonnay.  Aloha and Mahalo!