Hi Ruby - lucky you! King crab is such a treat!! Assuming you are serving the legs with melted butter for dipping, I would probably choose side dishes that weren't too rich. Here are a couple of recipe ideas for you. Consider a great tossed salad and bread from the bakery, too! Also use the "Search" feature here to find the MANY other recipes already posted (like grilled or roasted vegetables with balsamic viniagrette, pasta salads, etc.). Enjoy your dinner!

My favorite Green Bean Salad:

· Lightly cooked green beans, drained and cooled
· Red bell pepper, cut in slim julienne
· Some crumbled crispy bacon
· Some crumbled blue cheese (if you hate blue, try some small dice of smoked gouda or just omit cheese)
· Dressed with a vinaigrette – about 3 parts oil, one part sherry vinegar (my latest favorite ingredient!), a little crushed garlic, lots of salt and pepper and fresh Italian parsley (if you omit the cheese, add some fresh mint, too).

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Lemony Pine Nut Pilaf (previously posted on TKL by Nancy, SanFran)
Recipe By : Pillsbury Classics
Makes 6 (1/2 cup) servings

2 cups chicken broth
1 cup regular white rice -- uncooked
2 tablespoons margarine or butter
1/3 cup pine nuts (or substitute slivered almonds)
2 tablespoons fresh parsley -- chopped
1 tablespoon lemon peel -- grated
2 tablespoons lemon juice

In medium saucepan, bring chicken broth to a boil; stir in rice. Cover; simmer 15 to 20 minutes or until rice is tender and liquid is absorbed. Meanwhile melt margarine in small saucepan over low heat. Cook and stir pine nuts in margarine until golden brown. Stir in parsley, lemon peel and lemon juice. Pour margarine mixture over rice; stir to coat.