Crab Pan Roast

sauce:

1 stick of butter (I know I know, but this is what makes this dish)
1/4 teaspoon saffron
3 tablespoons chopped garlic
1/2 cup chicken stock
2 cups fat free half and half
2 tablespoons flour
1 teaspoon salt
1/4 cup tomato paste
1 pound snow crab legs

Melt butter in a saucepan with garlic and saffron. Once butter is melted and bubbly, wisk in flour to make a thick rue. Quickly wisk in chicken stock and half and half until creamy. You may add more liquid if needed. Wisk in tomato paste. Add salt and taste. You may add more salt if needed. Bring to a boil until creamy then cover and let simmer on low whil you cook the remaining ingredients. In a large stock pot, fill water up to a collander put inside pot to use as a steamer. Make sure the water is not touching the collaner. Bring water to a boil then place the legs inside the collander. Cover and let steam for 4-6 minutes. To retrieve the crab meat, take a a large sharp knife and on the flat side of the legs, slit open with a knife. Pull the sides back with your hands and pull out the meat. Once you pull out the meat, place in the saffron sauce.

Rice:

You have two options here. Either make a saffron rice from scratch or buy a spanish saffron yellow rice that all you need to do it boil. If you do use the already made spanish rice, follow instructions on package to cook but replace water with chicken stock. For rice from scratch:

1 package of medium grain rice (follow instructions on package except use chicken stock in place of water)
1/4 teaspoon saffron
1 tablespoon chopped garlic
1 teaspoon garlic salt
1/2 teaspoon chili powder

Mix all ingredients in a pot and boil according to package directions. Once fully cooked, serve on a plate with a heaping ladle of the saffron sauce. Enjoy!