Saturday Crabs...I mean Crab Legs

Everybody does Sunday chicken, Sunday this, Sunday that...
Its Saturday and we're eatin crab legs, me n brother Joshy n Hannah.
I'm sitting here writing this post, I look out the window
and I see them. The missionaries. Now I appreciate their
efforts. I do. This winter on the coldest day of the year, with the
wind chill it was -60 fahrenheit here they were spreading the
Good message. I told them I was good in my faith, without defining
my faith. They kindly left some pamphlets.
Today I'm have tempted to play some porn loudly if they knock on my door.
Yes the window by the door is open.

No one interrupts my crab leg eatin.
Not even messengers of God.

Ingredients:

6 lbs Snow Crab Legs
Wine, trust your own judgement,
1 cup is plenty (sweet or dry, doesn't matter)
I happened to have some moscato today.
1 cup of sugar.
One big pot of water
A ton of butter, melted


I know those of you who are big on the Old Bay seasoning are cringing.
Go ahead.
More for me to eat.
I've used this method for years,
and it works.

Preparation:

Bring water to a boil.
Add wine and sugar
Add crab legs
Let sit until the crab is heated through.
No need to boil them, they're already cooked
and frozen.

The reason I add the wine and sugar, is that the crab legs
that are frozen often times run salty. No I don't live on the coast.
Fresh crab legs are a dream for those of us in northern Minnesota.
Anyway, this method seems to cut the salt and well snow crab legs
should be sweet.

And they are. Perfection.

My father dips his crab in cocktail sauce.
Its good. But I'm a butter baby. Mas butter is better.
So yes those little bowls are about to be filled with
melted oh so glorious butter.

Werd from the cook:
If you have cooked a gluttonous amount,
and plan to go back later and eat more...
Pull ALL the crab legs out of the water.
What are left to sit in in the pot will get water logged.
You can always put the extra back
in the hot water for a quick reheat.