Time 35m Yield 2 serving(s) Number Of Ingredients 8 Steps:
Preheat your oven to 375 degrees. Meanwhile, grab yourself a small saucepan. On med low heat, melt the butter. Add the garlic (I prefer a press) and LIGHTLY saute. Squeeze in the juice of the citrus of choice. If using a lemon, squeeze the juice into your hands so that you can remove the seeds with ease. Turn the heat to low and let those flavors mesh until the oven is nice and hot. Toss in as much salt (to taste) and a couple pinches of parsley. Then whisk in that olive oil with a fork. Turn off your burner. Arrange your tasty crustaceans in a 9x13 baking dish, brushing each leg with the sauce. TASTY TIP I use an injector to pop a little extra UMPH into my crabs. Pour any remaining sauce over those puppies. Now toss the pan into the oven on the center rack. Bake your crabs for about 25 minutes or so (depending on how thick the legs you have are), brushing the sauce from the bottom of the pan onto the legs every 5-7 minutes. Remove from oven. Sprinkle with a few pinches o’ parsley for garnish. I am a lazy gal, detest doing more dishes than I have to, and am a firm believer in the “waste not, want not” phrase. With that said, I just serve the crab in the same dish I baked it in so I can dip the meat into the tasty sauce, savoring every last drop. If you are the opposite, use tongs and place them on a platter and pour the buttery-goodness into ramekins. VOILA! Crab House comparable delicacy! “Ohhhh my CRAAAABS!
Time 20m Yield 2 Number Of Ingredients 6 Steps:
Cut a slit, length-wise, into the shell of each piece of crab. Melt the butter in a large skillet over medium heat; cook the garlic in the butter until translucent; stir in the parsley, salt, and pepper. Continue to heat mixture until bubbling. Add the crab legs; toss to coat; allow to simmer in the butter mixture until completely heated, 5 to 6 minutes.
Time 20m Number Of Ingredients 2 Steps:
Preheat your grill to medium.Split the shells of 3 pounds of crab legs and place them on a baking sheet split-side up. Combine the ingredients to make garlic butter sauce in a bowl using a spoon. Use melted butter so you have a sauce. Gently spoon the garlic butter over the meat of the crab legs. Reserve additional butter for serving after grilling crab legs. Place the split crab legs on the grill, shell-side down. Close the lid and grill for approximately 10 minutes or until the crab is cooked through. Crab leg meat is cooked when it is reddish-orange and opaque. Remove from the grill and serve with the delicious garlic butter sauce and fresh lemon wedges. Enjoy!
Time 20m Number Of Ingredients 6 Steps:
Place 3 inches of water in a large, deep pot over medium heat. Bring the water to a boil. Crack the crab legs with a seafood cracker. Place the crab legs in the pot and cover. Cook for 5-7 minutes until crab is heated through. If you have raw crab, cook for 10-12 minutes until flesh is red/orange and opaque. Drain the crab legs and cover to keep warm. Melt the butter in the pot. Add the garlic and cook for an additional 30 seconds. Turn off the heat and stir in the salt, pepper and parsley. Return the crab to the pot and toss to coat with the garlic butter. Serve immediately, with lemon wedges if desired.
Time 35m Yield 8 Number Of Ingredients 6 Steps:
In a very large stock pot, bring a large amount of water to boil. Place crab legs and corn in the pot of boiling water. Boil until the corn is tender, and the crab legs are opaque and flaky. The crab may finish cooking before the corn, check the corn and crab every 5 minutes to see if they are finished cooking. When finished cooking, drain well. Cut a slit into each of the crab leg shells to make it easier for your guests to get to the meat. In a large saucepan, melt butter or margarine, garlic, red pepper, and Old Bay ™ seasoning. Stir in the crab and corn, and saute them for 5 to 10 minutes.
Time 2m Yield 1/2 cup Number Of Ingredients 3 Steps:
Combine ingredients and microwave for 1 minute or until melted. Stir and drizzle or dip.
