Paula Deens Boiled Crabs In Garlic Butter Recipes

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PAULA DEEN'S BOILED CRABS IN GARLIC BUTTER

I got this from FoodTV. I get my crabs, live from the Asian market. Serve with tons of napkins as this is a messy dish but totally delicious.

Provided by riffraff

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6



Paula Deen's Boiled Crabs in Garlic Butter image

Steps:

  • In a large pot drop crabs into boiling water, making sure water covers the crabs.
  • Add Old Bay and salt to boiling water and crabs.
  • Cook until crabs are red, approximately 10 minutes.
  • Let crabs cool to the touch.
  • Remove the lungs (they can be found by lifting the back shell up, they look like"fingers").
  • Leave any roe in there and also leave the claws attached.
  • Crack crabs down the middle, making 2 pieces of each crab.
  • In a deep skillet, melt the butter and add garlic and parsley (I always add a little Tony Cacheres or cayenne too).
  • Place the crabs in the butter mixture, coating them and then place on a platter.
  • Pour remaining butter from skillet onto the crabs before serving.
  • Serve with bread to sop up the extra butter on the platter.

Nutrition Facts : Calories 310, Fat 31.1, SaturatedFat 19.5, Cholesterol 97.7, Sodium 2612.5, Carbohydrate 4.4, Fiber 0.6, Sugar 0.2, Protein 5.1

6 live blue crabs
2 tablespoons Old Bay Seasoning
2 tablespoons salt
1 cup butter
1/2 cup chopped fresh garlic
1 cup chopped fresh parsley leaves

CRABS - GARLIC BUTTER BAKED CRAB LEGS

I have tried and tried again to re-create the garlic butter crab legs that taste like the crabs from my favorite crab joint-The Crab House on Pier 39 in San Francisco. I have finally done it!

Provided by Missykrissy66

Categories     Crab

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8



Crabs - Garlic Butter Baked Crab Legs image

Steps:

  • Preheat your oven to 375 degrees. Meanwhile, grab yourself a small saucepan. On med low heat, melt the butter. Add the garlic (I prefer a press) and LIGHTLY saute. Squeeze in the juice of the citrus of choice. If using a lemon, squeeze the juice into your hands so that you can remove the seeds with ease. Turn the heat to low and let those flavors mesh until the oven is nice and hot. Toss in as much salt (to taste) and a couple pinches of parsley. Then whisk in that olive oil with a fork. Turn off your burner.
  • Arrange your tasty crustaceans in a 9x13 baking dish, brushing each leg with the sauce. ***TASTY TIP*** I use an injector to pop a *little* extra UMPH into my crabs. Pour any remaining sauce over those puppies. Now toss the pan into the oven on the center rack.
  • Bake your crabs for about 25 minutes or so (depending on how thick the legs you have are), brushing the sauce from the bottom of the pan onto the legs every 5-7 minutes. Remove from oven. Sprinkle with a few pinches o' parsley for garnish.
  • I am a lazy gal, detest doing more dishes than I have to, and am a firm believer in the "waste not, want not" phrase. With that said, I just serve the crab in the same dish I baked it in so I can dip the meat into the tasty sauce, savoring every last drop. If you are the opposite, use tongs and place them on a platter and pour the buttery-goodness into ramekins. VOILA! Crab House comparable delicacy! "Ohhhh my CRAAAABS!

2 lbs king crab legs
1/2 cup butter (salted or unsalted)
1/2 head garlic, about 5 garlic cloves, minced pressed
1/2 lemon, juice of
1/2 lime, juice of
1/8 cup extra virgin olive oil
sea salt (optional)
dried parsley (optional)

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