Reviewed: Dec. 25, 2009

Tried this for Christmas Eve dinner & it was wonderful. Used Old Bay seasoning instead of the garlic and it was Awesome. Will make again & again

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Snickers9584

Cooking Level: Expert

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Reviewed: Nov. 11, 2009

Followed recipe to the "T". AWESOME. We normally make them on the stove and the family eats them like no tomorrow. Well, I cooked crab legs for my son's bday party, 1/2 on the stove and 1/2 on the grill with this recipe. Guests tried the grill and they were gone first and asked for again and again. No need to go out to dinner and order crab legs again. You don't even need to make extra butter to dip in because they are so juicy. A little messy but who cares.

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cjwags2000

Home Town: Evansville, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Nov. 8, 2009

very good, but no better than boiling the crab

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mcol0314

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Reviewed: Sep. 16, 2009

Even though we love crab legs, we have never prepared them at home. Well, this will probably be the only way we fix them in the future. They were SOOO easy & the taste was OUTSTANDING! It didn't even need the side of dipping butter. I used way less garlic because I didn't have enough (and quite frankly thought 1/2 c. was way too much)...but, because you are basing the outside of the shells, you need a lot of garlic. Next time I'll use more garlic. Served with AR's: "Connies Zucchini Crab Cakes" and thought it was a nice compliment. Can't wait for the crab legs to go on sale again!

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: Sep. 8, 2009

This was a great recipe. I did add some Old Bay seasoning to add something to the butter, oil, and garlic, but other than that, it was great!!!

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TRICIA10

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Reviewed: Aug. 18, 2009

I made this last night and it came out perfect!! They were so good! I added a couple of extra things such as a little rosemary and old bay seasoning. Before I put the crabs on the grill i used a knife to poke a few holes on the white underside of the crab legs so that the bast would get into it! These were very messy but very good!

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Ashley222

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Reviewed: Aug. 10, 2009

I did these in the oven instead of on the grill and the flavor was fantastic! I cannot wait to fire up the grill to try them that way, too. I put them on a sheet pan in the oven at 350 for 4 minutes on each side, then under the broiler on high for 5 minutes. We ate them as soon as they came out--they didn't even make it to a plate! :)

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KitKat

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Reviewed: Jul. 12, 2009

Our crab was still partially frozen, so we had some pieces that were cold yet the shell was almost burnt. My husband and I both loved the extra flavor that grilling gave to the crab - it tasted great! We will certainly make this again, making sure it's not frozen, and cooking it in batches so it's always hot & fresh when we're ready to eat it.

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Mom2TwoBoys

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Reviewed: May 1, 2009

1/2 cup of minced garlic is an awful lot of garlic. We love garlic, but it did overpower the flavor of the crab - we'll halve it next time. On the other hand, I won't bother fixing drawn butter, either - my dip-in-butter-fanatic daughter never bothered with it this time. (She didn't pause to do anything else, either - 'twas a feeding frenzy.) Overall, this is an awesome way to cook crab - I expect my boxes of crab boil are going to get dusty.

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Danno

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Apr. 19, 2009

LOVED this! I will never make crab legs any way but this way! Yes, it is a little messy, but come on you are eating crabs legs! Thanks for sharing this recipe!

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2sweetgrits

Cooking Level: Expert

Home Town: Stone Mountain, Georgia, USA

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Reviewed: Dec. 25, 2008

We made these for Christmas Eve in NC for the first time and it will now be our new Christmas tradition!! We rarely make crab legs just because of the mess and smell, but these were so easy to make on the grill and were AWESOME!!!! You don't even need any butter to dip the meat in when you eat them! Highly recommend!!!

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Andrus Christmas Vacation

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Reviewed: Oct. 2, 2008

The heat was way too high - I'm sure it varies grill to grill. Because of the high heat, the meat dried out and was difficult to remove in chunks. Too much grill flavor for my crab purist husband. I liked them, but not more than boiled and dragged in butter.

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Lenenski Family

Home Town: Lilburn, Georgia, USA

Living In: Forney, Texas, USA

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Reviewed: Sep. 15, 2008

Somebody better warn the crabs!! Bar none this is absolutely THE BEST crab recipe I've ever had. I grew up on the Cheasapeake Bay, so that's saying something. So easy you have time to bow to the applause. Thanks for a great recipe.

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Missus T

Cooking Level: Expert

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Reviewed: Aug. 13, 2008

The flavor of the crab is absolutely phenomenal!! This has always been one of my favorite recipes. I personally leave the butter out of the basting sauce though.

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Bethy

Cooking Level: Expert

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Reviewed: Aug. 5, 2008

This recipe deserves much more than 5 stars! It is out of this world delicious and so easy. It was nice to make crab without steaming up the kitchen. The easy cleanup is a major bonus, as well. If you like crab legs you must try this!

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SEY1

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2008

This recipe was better than any buffet or fine service I've ever had. Not only was there almost zero prep time, using the grill meant clean up was a breeze. The taste was outstanding and I didn't even really need butter on the side. A bit messy on the hands but in a wonderful finger licking way. The crab snapped with perfection.

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