Why did you tell me to buy crab legs?

Um, because they are delicious?

I am a lover of seafood. Especially expensive seafood. I order the scallops, lobster tail, or crab legs every time. My all-time favorite words on a sign may be "All You Can Eat Crab Legs." And you know I'll get my money's worth. Yummy.

However, my crab leg addiction doesn't jive with my frugal mentality. I just can't justify going out to eat every time I want to dip sea creatures in melted butter. So one day, I bought crab legs at the grocery store. They were on sale, and I was curious. I'm a passable cook, but I was nervous, because I figured delicious crab legs would be almost impossible to imitate at home. Imagine my surprise (and delight!) when I found out exactly how easy it is to make crab legs in the comfort of my own home. Where no one except my husband judges me for how messy I get when I eat them.

Note: In my house, unless it's for dinner in the next day or so, in the freezer it goes! My favorite foods are those that can go straight from freezer to heat source to table. Enter crab legs, which are an excellent food for the lazy (Hello! It's me. Nice to meet you.) or beginner cook.

Recipe (if you can call it that) source:

Ingredients:
Crab legs (bought on sale, of course)
Butter for melting and dipping*

Instructions:
Boil a large (very large) pot of water
Drop in crab legs
Cook for 8-10 minutes
Drain
Melt butter in the oven or microwave according to your preference.

Serve. Try not to burn your fingers on the hot, buttery goodness.

That's it. The only downside to crab legs at home is that you have to clean up the mess you make when you're finished, unlike at a restaurant where you can just wipe your mouth and leave.

*While I will use cheap butter for things like bagels, I prefer Kerry Gold grass-fed butter for dipping and cooking meat. (And eating while I cook -- no shame.) You really can taste the difference.