|Preparation time||5 min|
|Cooking Time||30 min|
|Ready In||35 min|
|Level of Difficulty||Easy|
Fry the sausage in a large nonstick skillet or stock pot until browned. Drain on paper towels.
Saute 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 the sausage, tomatoes and kale; simmer, uncovered, for 5 minutes.
Rinse the 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.