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