KING CRAB LEG SCAMPI
King crab leg scampi is one of my favorite dishes. I made it for my wife a year ago on Valentine's Day because we were unable to go out due to our crazy schedules. Trust me when I say this, we were happier staying in and savoring these instead of eating out. The flavor is buttery, garlicky and incredibly tasty.
Provided by JJ Johnson
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Cut the crab legs into 3-inch pieces with kitchen shears. Cut along one side of the shell on each piece so the meat can be easily removed after cooking.
- Heat the olive oil and butter in a large sauté pan over medium heat. Add the garlic and cook until golden brown, about 2 minutes. Add the crab legs and cook, stirring occasionally, until they turn bright pinkish orange, 7 to 10 minutes. Stir in the lemon juice and parsley about halfway through the cooking time. Remove from the heat, season with salt and pepper and top with the lemon zest.
KING CRAB LEGS
Old Bay® Seasoning is one of our favorites for seafood. This is easy but delicious.
Provided by MarylouH
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 38m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place crab legs in a shallow baking pan.
- Heat butter in a small saucepan over medium heat until melted, about 3 minutes. Whisk in seafood seasoning, lemon juice, garlic, and olive oil. Brush crab legs with butter mixture and pour any remaining mixture over crab legs.
- Bake in the preheated oven until opaque and flaky, basting regularly with the butter mixture in the pan, 25 to 35 minutes.
Nutrition Facts : Calories 356.4 calories, Carbohydrate 0.6 g, Cholesterol 124.4 mg, Fat 23.3 g, Fiber 0.3 g, Protein 34.5 g, SaturatedFat 8.8 g, Sodium 2253.7 mg, Sugar 0.1 g
GRILLED KING CRAB LEGS
Sweet king crab legs are enhanced with simple and fresh flavors to create a gourmet meal in a flash. Great served with a baked potato and some grilled corn on the cob.
Provided by ebrinx
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat grill for medium heat.
- Lay 4 sheets of aluminum foil on a work surface; place 1 crab leg on each sheet. Squeeze 1 lemon quarter on each crab leg; place squeezed lemon quarter next to each crab leg. Cut 1/4 cup butter into small cubes; dot crab legs. Sprinkle parsley and chopped garlic on each crab leg. Season each crab leg with sea salt and freshly ground black pepper.
- Cover each crab leg with remaining sheets of aluminum foil; roll top and bottom edges together to create sealed packets.
- Cook packets on preheated grill until crab legs are bright pink on the outside and the meat is opaque, about 20 minutes.
- Melt remaining butter in a small saucepan over low heat; serve with crab.
Nutrition Facts : Calories 646.3 calories, Carbohydrate 4.9 g, Cholesterol 353.1 mg, Fat 43 g, Fiber 1.7 g, Protein 60.2 g, SaturatedFat 18.1 g, Sodium 1595.4 mg, Sugar 0.1 g
CHESAPEAKE BAY CRAB SCAMPI
Quick, easy and delicious. To do this recipe justice, please use fresh crabmeat, not canned or imitation crab.
Provided by Irish Rose
Categories One Dish Meal
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil and butter in large skillet over medium heat. Add garlic and cook until garlic is lightly golden.
- Add red pepper,lemon juice and white wine (or chicken broth). Bring to a soft boil and simmer for 2-3 minutes. Gently stir in crabmeat and parsley. Season with salt and pepper to taste.
- Serve over pasta. Save about 1/2 to 1 cup of pasta water to add to dish if there is not enough liquid to suit you or you could also add additional amount of wine or chicken broth.
Nutrition Facts : Calories 1153.3, Fat 54.6, SaturatedFat 19, Cholesterol 233.2, Sodium 1029, Carbohydrate 89.9, Fiber 3.8, Sugar 2.6, Protein 65.9
CRAB LEG SCAMPI
Provided by Robert Irvine : Food Network
Categories main-dish
Time 25m
Yield 5 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Make the compound butter by mixing 1 stick of the softened butter with the minced garlic and 1/4 cup of the chopped parsley. Set aside.
- To make the butter sauce, squeeze the juice of 2 of the lemons into a shallow saucepan. Reduce by half over medium heat, then whisk in the remaining stick of butter until emulsified.
- Spread a thin layer of the compound butter on each side of the bread slices. Put the bread on a large baking sheet in a single layer and toast until golden brown.
- Meanwhile, heat a saute pan to medium heat and add the grapeseed oil. Add the sliced garlic and sweat. Add the chile flakes and cook for 20 seconds. Deglaze with the wine and reduce by about 10 percent. Add the remaining compound butter followed by the snow crab legs. Saute until the crab legs are warm, 1 minute, and then finish with the butter sauce, tossing together for a few minutes until combined.
- Cut the remaining 2 lemons into wedges. Serve the crab legs with the toasted bread and lemon wedges on the side. Garnish with the rest of the chopped parsley.
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