My local patisserie had some of these bad boys on sale.
Any good recipes/general advice on cooking them?
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Yes scallop fiddlers are good for make shrimp alfredo
>reserve for making tasty tasty crab stock
>prep for beurre monte
>make risotto flavored with crab-friendly things- fennel, saffron, whatever
>make beurre monte
>poach crab meat in butter
>finish risotto with some of your now-crab-flavored butter, and top with the poached crab and maybe some lightly dressed bitter greens or shaved pickled fennel or something
Boom, butter-poached crab risotto. Alternatively, as long as the legs aren't pre-cooked, you can roast them in the shell- produces a very different and much more robust flavor that can stand up to more spicing and stronger accompaniments.