Reviewed: May 3, 2012

I made this recipe tonight for dinner and it turned out wonderfully! I also googled how to make the cheddar bay biscuits like Red Lobster makes and it complimented the meal well. I absolutely *love* this recipe; thanks for the idea!!!!

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aprilmac81

Home Town: Port Angeles, Washington, USA

Living In: Fort Benning, Georgia, USA

Reviewed: Mar. 22, 2012

Although it was an easy and tasty way to cook crab legs, the mess was incredible! Imagine trying to pull apart crab legs that are covered in butter! Why didn't I think of that before serving this dish? You will need a million napkins and a good sense of humor because your hands will be covered in herbed butter.

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CharityBabe

Reviewed: Mar. 14, 2012

The husband went crazy over this sauce. I thought it was too salty (used salted butter), and will lave out the salt completely next time. Amazing!

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STARDUST_331

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

Reviewed: Mar. 9, 2012

Best crab legs I have ever eaten Anywhere!! (And I made them Myself!) I followed this recipe exactly with the addition of extra garlic and diced onion in the butter mixture. Also added herb seasoning and some old bay (garlic and onion powder, basil, parsley, and oregano were added as well). The base recipe is great and can be spiced up to suit any fancy. Even my husband who doesn't like crab took a bite and said it was good.

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BareNakedCookies

Cooking Level: Intermediate

Reviewed: Mar. 4, 2012

Messy But Worth It! Followed recipe exactly and it was so good. I read the reviews and since I had 2lbs of crab legs used a roaster over two burners and doubled the recipe. Will be making these again and again and again! Thanks for posting

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1 busy momma

Cooking Level: Intermediate

Home Town: Sanford, Florida, USA

Living In: West Haven, Utah, USA

Reviewed: Feb. 21, 2012

I could only find king crab, it was very hard to slit the shells so needless to say the butter did not get onto the meat, but the butter is great for other things.

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ellemae3

Cooking Level: Intermediate

Home Town: Brownstown, Michigan, USA

Reviewed: Dec. 25, 2011

Delicious - we always have these on Christmas Eve!

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Reviewer:

jethridge

Cooking Level: Expert

Home Town: Muscle Shoals, Alabama, USA

Living In: Panama City, Florida, USA

Reviewed: Dec. 10, 2011

I made this tonight with Dungeness crab, the first of the season here in California. It was wonderful! Cleaned and quartered a large crab and slit the shells on the legs (cracked the large claws), used fresh parsley because I had some on hand and basted the crab with the butter as it cooked so it got well coated. Messy but delicious. Will definitely make it again real soon.

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crazylazycook

Cooking Level: Expert

Reviewed: Nov. 24, 2011

Very good! I used my roaster to fit the crab legs and I added old bay seasoning with about a quarter cup of water.

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BGCOOK

Cooking Level: Expert

Living In: Thornton, Colorado, USA

Reviewed: Nov. 4, 2011

Very delicious! I was surprised that the butter sauce flavored the crab as well as it did considering that the crab legs don't lay flat in the skillet. It worked though. Thank you for sharing this recipe!

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