Garlicky crab legs with corn on the cob.

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

533 calories; protein 39g 78% DV; carbohydrates 13.4g 4% DV; fat 36.6g 56% DV; cholesterol 174.9mg 58% DV; sodium 2042.6mg 82% DV. Full Nutrition

Reviews (84)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/29/2006
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. Read More
(158)

Most helpful critical review

Rating: 3 stars
04/21/2010
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. Read More
(29)
126 Ratings
  • 5 star values: 96
  • 4 star values: 25
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
10/29/2006
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. Read More
(158)
Rating: 4 stars
02/18/2004
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. Read More
(108)
Rating: 5 stars
09/21/2003
EXCELLENT! Read More
(68)
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Rating: 4 stars
04/17/2006
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. Read More
(32)
Rating: 5 stars
10/15/2007
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. Read More
(30)
Rating: 5 stars
03/15/2008
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! Read More
(29)
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Rating: 3 stars
04/21/2010
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. Read More
(29)
Rating: 5 stars
04/14/2006
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! Read More
(18)
Rating: 5 stars
02/02/2006
I also seperated the corn...didn't want to taste the crab while eating that. Other than that I followed the recipe. Delicious. Thanks for the post definately a keeper. Read More
(14)