Ridiculously Easy Hacks to Get
Pet-Ready for a Trip Sponsored by
Best Western In a large stockpot
over medium heat, melt the butter
and add the oil, onions, pepper,
parley, garlic, half of the
cabbage, wine, salt, and pepper and
cook until the cabbage starts to
wilt, about 5 minutes. Reduce the
heat to low. Meanwhile, remove the
crab legs from their packaging and
lightly rinse with cold water,
shake and set aside. When all the
crabs are cleaned, place the crab
legs in the pot along with 1 cup of
water. Stir the crabs around and
add the second half of the shredded
cabbage. Once the crabs and cabbage
are well combined, cover the
stockpot and raise the heat to
medium. Cook the crabs until the
meat is tender, about 15 minutes.
Occasionally check the water level,
which should increase as the crabs
release their juices (but if this
does not happen, just make sure
there is enough water to continue
to cook the crabs). Stir the pot
well halfway through so that all
the crab legs get a chance to cook
directly in the liquid.
