From My Kitchen To Yours

Coconut custard pie !!!

Have you ever tried something so delicious you can barely stand it…and something that you’re even more shocked that you actually made. This is one of those recipes. When you make this Chinese Pepper Steak with Onion Salad you’ll feel like you’ve died and gone to heaven.

I love those recipes that we all grew up with, they are just too good to miss out on.I still remember the first time I ordered Coconut Custard Pie at the cafeteria and was instantly enthralled with its tropical flavors and texture. It took some years before I got around to making this delicious dessert myself, but when I did, it immediately became an all-time favorite with our family, too.To Make this Recipe You’ Will Need the following ingredients:




1 lb (453.59g) king crab legs
4 tablespoons (56g) unsalted butter , melted
3 cloves garlic , minced (about 1 tablespoon garlic)
1-2 teaspoons (4g-8g) Creole seasoning
½ tablespoon (7.5ml) lemon juice
1 tablespoon (3g) chopped chives or parsley
lemon wedges to serve




Thaw crabs legs in the refrigerator overnight or for faster results place crabs under cold running water

for a few minutes.

Preheat oven to 375 F.

When ready to cook, cut the crab legs into half so the flesh of the crab is visible.

Skip the knife and use kitchen shears or scissors to do so. You’ll thank me later.

Place crab legs in an oven-safe pan or on a baking sheet.

Add butter, garlic, Creole seasoning in a small bowl.

Microwave for about a minute. Remove and add lemon juice. Mix well.

Brush crab with butter mixture all over the crab legs – reserve any excess for serving.

Place the crab legs in the preheated oven for about 5 minutes, or until the crab legs are heated through. Sprinkle with parsley or chives.

Serve immediately with the remaining sauce and/or lemon wedges for squeezing over meat.

Recipe Notes:
One of the great things about this recipe, you are not trying to cut open hot crab legs with scissors, the prep is done before they are heated.

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.