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Cooking with Rebecca Bent

Monday, November 17, 2008

Easy Bake King Crab Legs: Done in 30 minutes

This past weekend I received an impromptu call from a few friends that they were planning to stop over. Knowing that they were expecting to nibble on something when they arrived, I looked in my frig and freezer to see what I could quickly prepare.

Sure I had a few frozen crab cakes--and I know they do love them--but I wanted to prepare something that required a little more hands on effort.

So, I selected a few clusters of king crab legs and boy, I was glad that I did.

30 minutes later when the door bell rang (and you can hear it in the video) the house smelled wonderful. As I greeted my friends with a big hug, I also handed them paper bibs. Surprised and delighted they sat down to was delicious!

Easy Bake King Crab Legs are the perfect snack or meal (depending on how many you eat!) I like to prepare mine with roasted garlic, chopped sweet pepper, butter, olive oil, and parsley. The toppings can be whatever you like and just make sure to serve the king crab legs with plenty of napkins.

Easy Bake King Crab Legs
Makes 2 servings
¼ cup-store bought roasted minced garlic
optional: ½ cup dry white wine
2 tablespoons unsalted butter, softened
8 ounces diced tomatoes or sweet red peppers
¼ cup freshly chopped parsley leaves
1 teaspoon kosher salt
2 pounds king crab legs, cracked or cut open for easy picking
2 tablespoons olive oil
Sliced rustic country bread

Preheat the oven to 350 degrees. In a large Dutch oven or in a casserole dish, add the crab legs. In a small bowl combine the roasted garlic, wine, butter, tomatoes, parsley, and salt and mix well. Drizzle the mixture over the king crab legs and then drizzle the olive oil.

Bake the king crab legs for 15 to 20 minutes or until piping hot. Remove the king crab legs from the oven and baste them with the liquid from the pan.

Serve immediately with the liquid in a deep bowl with bread for dipping.


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