Garlic Crab Legs

Name: Garlic Crab Legs
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Global
Ingredients: 355 milliliters butter; 2 kilograms Alaskan king crab legs with shell; 6 ears fresh corn; 3 teaspoons minced garlic; 1 teaspoon Old Bay Seasoning TM, or to taste; 0 teaspoons crushed red pepper flakes

Garlic Crab Legs is a gluten free and pescatarian recipe with 8 servings. One serving contains 407 calories, 12g of protein, and 36g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up old bay seasoning tm, pepper flakes, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

In a very large stock pot, bring a large amount of water to boil.

Ingredients you will need

Stock

Water

Equipment you will use

Pot

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.

Ingredients you will need

Crab

Water

Corn

Equipment you will use

Pot

Cut a slit into each of the crab leg shells to make it easier for your guests to get to the meat.

Ingredients you will need

Pasta Shells

Crab

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.

Ingredients you will need

Red Pepper

Butter

Seasoning

Garlic

Corn

Crab

Equipment you will use

Sauce Pan

Equipment

Pot

Sauce Pan

Ingredients

Servings:

355milliliters

butter 2kilograms

Alaskan king crab legs with shell 6

ears fresh corn 3teaspoons

minced garlic 1teaspoon

Old Bay Seasoning TM, or to taste 0teaspoons

crushed red pepper flakes

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.