Recipes for "crab legs"

Cut a slit, length-wise, into the shell of each piece of crab.

Melt butter in a large skillet over medium heat. Add garlic and cook until translucent, 1 to 2 minutes. Stir in parsley, pepper, and salt. Continue to heat mixture until bubbling.

Add crab legs to the skillet; toss to coat with butter mixture. Simmer until completely heated through, 5 to 6 minutes.

Serve hot and enjoy!

In a very large stock pot, bring a large amount of water to a boil. Place crab legs and corn in the pot of boiling water. Boil until corn is tender and crab legs are opaque and flaky. Crab may finish cooking before corn; check every 5 minutes to see if they are finished cooking. Drain well. Cut a slit into each crab leg shell to make it easier for your guests.

In a large saucepan, melt butter, garlic, red pepper flakes, and Old Bay seasoning. Stir in crab and corn and sauté for 5 to 10 minutes.

Preheat grill for medium heat.

Lay 4 sheets of aluminum foil on a work surface; place 1 crab leg on each sheet. Squeeze 1 lemon quarter on each crab leg; place squeezed lemon quarter next to each crab leg. Cut 1/4 cup butter into small cubes; dot crab legs. Sprinkle parsley and chopped garlic on each crab leg. Season each crab leg with sea salt and freshly ground black pepper.

Cover each crab leg with remaining sheets of aluminum foil; roll top and bottom edges together to create sealed packets.

Cook packets on preheated grill until crab legs are bright pink on the outside and the meat is opaque, about 20 minutes.

Melt remaining butter in a small saucepan over low heat; serve with crab.

Preheat oven to 375 degrees F (190 degrees C). Place crab legs in a shallow baking pan.

Heat butter in a small saucepan over medium heat until melted, about 3 minutes. Whisk in seafood seasoning, lemon juice, garlic, and olive oil. Brush crab legs with butter mixture and pour any remaining mixture over crab legs.

Bake in the preheated oven until opaque and flaky, basting regularly with the butter mixture in the pan, 25 to 35 minutes.

Gather all ingredients.

Place a trivet in a multi-functional pressure cooker (such as Instant Pot) and add water. Place crab legs on top of the trivet; you may need to let them thaw for a few minutes so they will fit.

Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 3 minutes. Allow 10 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Use tongs to transfer crab legs to a serving dish.

Squeeze lemon juice on top and serve with melted butter.

Combine crab legs, parsley, lemon juice, and oil in a large bowl. Stir until crab legs are coated. Cover and refrigerate, 8 hours to overnight.

Bring beer, onion, water, and garlic to a rapid boil in a large pot. Place crab legs in a steamer basket and insert into the pot. Discard marinade. Cover and steam until crab is cooked through, 10 to 15 minutes.

Preheat the oven to 425 degrees F (220 degrees C). Arrange crab clusters in a single layer on a rimmed baking sheet.

Stir together oil and seasoning in a small bowl, and brush over each crab cluster.

Bake in the preheated oven until hot throughout, about 12 minutes. Serve warm with butter and lemon.