Dine with Tyrion: Garlic & Butter Crab

A new episode is upon us. Although we aren’t sure who will die tonight (no one from team Limb-itless, that’s for sure), we can be sure Tyrion will have drink in hand. “That’s what I do. I drink and know things.”

Brought to you by Tyrion himself, or at least what I think he would say, is a new segment: Dine with Tyrion. Each week he will bring you a new culinary pairing from his adventures. This week his recommendation comes from his visit to the wall.

Mormont picked up a crab claw and cracked it in his fist. Old as he was, the Lord Commander still had the strength of a bear. “You’re a cunning man, Tyrion. We have need of men of your sort on the Wall.”
Tyrion grinned. “Then I shall scour the Seven Kingdoms for dwarfs and ship them to you, Lord Mormont.” As they laughed, he sucked the meat from a crab leg and reached for another. The crabs had arrived from Eastwatch only this morning, packed in a barrel of snow, and they were succulent.

Garlic & Butter Crab:
*2 Alaskan King Crab (local, freshly caught)
*2 sticks of butter
*8 cloves garlic
*1 tsp Old Bay Seasoning
*1 cup Chopped Parsley
1. Bring water to a boil in a very large pot. If you don’t have a large enough pot for both crabs, you can boil them separately.
2. Boil crab for 10 minutes. If you don’t feel comfortable cooking crab, find a friend or buy fresh crab from your local fish market.
3. When the crab is cooked, let it cool to the side.
4. In the meantime, get a very wide skillet and add a TON of butter and a TON of garlic (we recommend 2 sticks and 8 cloves).
5. Add a dash of Old Bay seasoning. This can be found in your local grocery store (look in the fish section). Go easy with this spice; a little goes a long way.
6. Once the butter is fully melted and the garlic is a bit sauted, crack the crab and add it to the skillet.
7. Decrease to low heat and cook covered for about 5 minutes. You are not cooking the crab again, just infusing flavors.
8. Toss with chopped parsley.

Tyrion would pair this with a jug of red wine, however we recommend a nutty, yeasty sparkling wine like Billecart Salmon Brut (for the sophisticated palate) or any kind of Cava really.