Truffle Butter Garlic Crab Legs Recipes

Steps:

• 1. Preheat your oven to 375 degrees. On med low heat, melt the butter. Add the garlic and lightly saute. Squeeze in the lemon juice. Turn the heat to low and let those flavors mesh until the oven is nice and hot. Toss in salt to taste and a couple pinches of parsley. Whisk in olive oil with a fork. Turn off your burner. Place crab legs in a 9x13 baking dish, brushing each leg with the sauce.. Pour any remaining sauce over. Put 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 of parsley for garnish.

Steps:

• 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.
• 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.

Steps:

• Cut a slit, length-wise, into the shell of each piece of crab.
• Melt the butter in a large skillet over medium heat; cook the garlic in the butter until translucent; stir in the parsley, salt, and pepper. Continue to heat mixture until bubbling. Add the crab legs; toss to coat; allow to simmer in the butter mixture until completely heated, 5 to 6 minutes.