I am cooking a romantic dinner for my wife tonight. This is what is on the menu so far.
King Crab legs,
Sauteed vegtables,
White wine,
Boston cream cake.

I bought 4-pounds of king crab legs. I am not sure how much meat I will get with 4-pounds of legs?
Should I also serve garlic french bread?
How about rice as a second side dish to go with the vegtables?

Give me some more ideas or confirm the one's I already have.

thanks.

Lucky girl ! Sounds verra verra nummy.

Suggestions: either a shrimp cocktail or caesar salad for a starter. I'd do a thick crusty bread w/o the garlic. The rice is awesome w/ the vegs.

Enjoy!

Maybe some chocolate covered strawberries, or strawberries with whipped cream instead of that pie.

Love the strawberries idea. My husband would get a big + for that. Yeah!

Wolf,
Here is the dinner I laid out for the lovely Mrs. Laubner, of course I tried it out on a studio audience first to work the "kinks" out of hte recipes.
A “Recipe” for an Evening of Indulgence
Tournedos Kelly
Serves: 2
4-4oz Filet Mignon steaks, totally trimmed
2-tablespoons butter
4oz. Phillips Jumbo lump crabmeat
½-cup crimini mushrooms
½-teaspoon dried thyme
2-tablespoons shallots, minced
2-tablespoons brandy
2-tablespoons sweet sherry (cream sherry)
1-teaspoon tomato paste
1/3-cup heavy cream
Salt and pepper
Dash of Tabasco
1. Heat butter in a large sauté pan
2. When butter begins to brown add the tournedos
3. Brown the beef on both sides and then add the shallots and the thyme
4. Add the crabmeat and brown further.
5. Deglaze the pan with the brandy and sherry
6. Flame the pan to burn off the alcohol
7. Add the tomato paste and the cream and blend well.
8. Remove the steaks from the pan once you have reached the desired doneness.
9. Reduce the sauce to the desired consistency and adjust seasoning with salt and pepper and Tabasco.

Garlic Scented Spinach
1-cellophane package washed spinach, stemmed
2-tablespoons olive oil
2-3 cloves garlic, peeled and thinly sliced
2-tablespoons white balsamic vinegar
Salt and pepper
1. In a large sauté pan heat the olive oil.
2. Add the garlic and brown slightly
3. Add the spinach and toss well to coat in the oil.
4. Splash in the vinegar and combine well.
5. Adjust the seasoning with salt and pepper

Tourne Potatoes in peppered red wine glace’
4-russett potatoes
1-15oz can beef broth
½-cup red wine
½-teaspoon peppercorns
½-teaspoon marjoram
1-teaspoon Worcestershire sauce
2-teaspoons cornstarch mixed with water
1. Put beef broth and red wine in a medium sized saucepan over medium heat.
2. Add the seasonings and reduce the liquid by half.
3. Add the cornstarch and mix thoroughly.
4. Cut the potatoes into small “football” shapes (3-4 per person).
5. Place these potatoes into a baking pan and pour the sauce over the top.
6. Bake in a 375-degree oven for 15-20 minutes or until tender.

Chocolate Ganache Dipped Strawberries
Strawberries, washed and dried
8 ounces bittersweet chocolate, chopped
¼ -cup heavy cream
1-tablespoon dark rum or other liquor (optional)
1. Heat the cream in a small saucepan over medium heat and bring just to a boil.
2. When the cream has come to a boil, place the chocolate into the hot cream, and whisk until smooth.
3. Stir in the rum if desired.
4. Dip berries into the warn chocolate and place on wax paper to cool


Don't forget the flowers!
Good Luck

I just thought I'd throw this one out there for you in case you feel like carrying on until the next day and don't really feel like cooking.
I would make this the night before and keep it in the "frig", next day throw it in the oven and get back to the Mrs.
Maybe it's this sort of stuff that has caused me to have 5 children?
CREME BRULEE FRENCH TOAST

1-stick (1/2 cup) unsalted butter
1-cup packed brown sugar
2-tablespoons corn syrup
1-loaf French bread or challah loaf
5-large eggs
1½ -cups half-and-half
1-teaspoon vanilla
1-teaspoon Grand Marnier
¼- teaspoon salt

1. In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth.
2. Pour into a 13- by 9- by 2-inch baking dish.
3. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use.
4. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
5. In a bowl, whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well. Pour evenly over bread.
6. Chill bread mixture covered for at least 1 hour and up to 1 day.
7. Preheat oven to 350° F. and bring bread to room temperature.
8. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

That french toast sounds great. What can you use as a subtitute for the Grand Marnier? Maybe some orange zest or orange extract? or can it just be omitted?

Orange zest and orange juice can be substituted.
Any flavoring can be added. You can add apple slices, banannas, coconut , anything...

Made that French Toast this morning and the Wife and I loved it. I would recomend it for any special occasion or just a sunday breakfast. Some sausage would really round out the meal.

Glad you liked it jerseyhunter!!!