Recipe by Robyn Pravitz
"Garlicky crab legs with corn on the cob."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
3 1/2 pounds
Alaskan king crab legs with shell
1 1/2 cups
crushed red pepper flakes
Old Bay Seasoning TM, or to taste
The first time I made this, I was confused about sauteeing the legs in the butter because I thought that it would be too messy to break them open...I was right. The flavor is nice, but it was a pain. I will continue to make it this way, but unshell the meat before the sautee. The corn came out sooo tasty as well. My hub, 5 year old AND picky teens even enjoyed this, corn and all...and that says a lot!! Thanks Robyn for the recipe.
Interesting to try for something different but Hubs and I agree on a couple of points -first, it is much easier to either steam the crab legs or, the way we generally do crab legs as suggested by our fish market, lay them on a cookie sheet and simply heat them in the oven at around 400* until heated through, several minutes if frozen. Also, we both agree we're glad we made only a small portion of the butter seasoned with the red pepper and Old Bay - it was ok, but nothing beats good ol' traditional drawn butter.
Awesome recipie! The sauce really gives the crab an incredible flavor. I was skeptical of saute-ing hard shelled crab legs in a sauce, but they really did pick up all the flavor. I think I'll boil my corn separately next time. Seafood flavored corn just wasn't my thing.
This was sooo good. I didn't use corn..just wanted the crab legs. Also I added more Old Bay as 1 teaspoon just doesn't give it enough of that flavor that most of us seafood lover's enjoy. Thanks for sharing this recipe,my family and I really enjoyed it. Made my daughter's 16th birthday dinner a hit!
Now I know how Joe's Crab Shack seasons their crab legs! I did saute the legs in the shell but I did not add the corn & I think it needs a lot more Old Bay than called for. I love the idea of the shells being cut open prior to serving...much easier to eat. Next time I will make up extra sauce to use for dipping. I also want to try it w/ some BBQ seasoning & see if I can't duplicate Joe's BBQ crab legs.
I love the butter sauce with this. Instead of tossing the crab legs in the sauce, I put it into dishes to dip the crab into. I didn't have any Bay Seasoning and just the butter, garlic and red pepper flakes were great.
YUMMY! I nuked two crab legs in a big Ziploc bag instead of boiling them and made the garlic-butter sauce (without the corn) for dipping. It was fantastic!! Thanks, Robyn!
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic Crab Legs
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 329
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Make this popular restaurant dish from scratch--it's easy and so tasty.
Watch as Chef John reveals the secrets to making perfect garlic shrimp.
See how to prepare the easiest “fancy” fish recipe of all time.