Ingredients
- 8 oz. 8 oz. bulk chorizo or mild Italian sausage, broken into 1/2-inch pieces
- 1 Tablespoon 1 Tablespoon olive oil
- 1 1 medium onion, chopped
- 1 Tablespoon 1 Tablespoon minced garlic
- 1 bottle 1 bottle (12 oz.) Alaskan Amber beer
- 1 can 1 can (14.5 oz.) chicken or vegetable broth
- 1 can 1 can (14 oz.) diced tomatoes
- 8 oz. 8 oz. kale, ribs removed and thinly sliced
- 2 2 pounds Alaska King Crab legs, frozen
- Salt and pepper, to tasteered, for 5 minutes.
Servings:
Units:
Instructions
- Fry chorizo in large nonstick skillet or stock pot until browned. Drain on paper towels. Saut onion in olive oil over medium-high heat for
- 3 minutes. Add garlic; cook and stir one minute. Add beer and broth; bring to a boil and cook one minute. Stir in chorizo, tomatoes and
- kale; simmer, uncovered, for 5 minutes.
- Rinse Alaska King Crab legs under cold running water to remove any ice glaze. Add crab to broth, return to a simmer, cover and cook for 12
- to 15 minutes. Turn crab legs over, if needed, to simmer on all sides in the broth. Add salt and pepper to taste.
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