Garlic Crab Legs with Corn on the Cob

    (120)
    35 minutes

    This is a simple and delicious way to prepare a large amount of crab legs, if you can get your hands on them. The larger the legs, the better.


    113 people made this

    Ingredients
    Serves: 8 

    • 1.5 kg crab legs, such as blue swimmers
    • 6 cobs fresh corn, husked
    • 375g butter
    • 3 teaspoons minced garlic
    • 1/8 teaspoon chilli flakes
    • 1 teaspoon seasoned salt, or your favourite seasoning

    Directions
    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. 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. Check the corn and crab every 5 minutes to see if they are finished cooking. When finished cooking, drain well. Crack the crab legs with the back of a knife or a nutcracker to make it easier for your guests to get to the meat.
    2. In a large saucepan, melt butter or margarine, garlic, chilli flakes and seasoning. Stir in the crab and corn, and saute for 5 to 10 minutes.
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    Reviews and Ratings
    Global Ratings:
    (120)

    Reviews in English (83)

    by
    153

    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.  -  22 Jan 2006  (Review from Allrecipes USA and Canada)

    by
    104

    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.  -  18 Feb 2004  (Review from Allrecipes USA and Canada)

    by
    66

    EXCELLENT!  -  11 Apr 2002  (Review from Allrecipes USA and Canada)

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