Cut crab legs into 2-1/2 to 3 inch pieces. If desired, remove crab meat from shells and cut into bite-sized pieces for easier serving; return to shells. Combine remaining ingredients and brush over crab. Place crab legs, shell-side down, on broiler pan.
Broil 3 to 5 inches from heat 3 to 4 minutes; brush occasionally with sauce. Makes 2 main-dish servings or appetizer servings.
Preheat oven to 400\u00b0F.
Cut crab legs in half across width. Split open lenghtwise.
Spread garlic butter over meat and sprinkle with breadcrumbs.
Place on an ovenproof platter and pepper well.
Change oven setting to broil and place crab legs in oven.
Broil 5-6 minutes.
ot. Break crab legs apart at joints. Place king crab legs into the
work surface; place 1 crab leg on each sheet. Squeeze
Cut crab legs into 3-inch pieces.
Combine remaining ingredients and brush over crab.
Place crab legs on broiler pan.
Broil 3 to 5 inches from heat for 3 to 4 minutes, brushing occasionally with sauce.
To grill: prepare crab legs as directed above.
Place crab on grill rack about 5 inches above coals.
Grill 5 minutes or until thoroughly heated.
To a large stockpot with a steamer insert, add beer, lemons and garlic and bring to a boil. Add crab legs and cover. Steam for 5 minutes or until crab is cooked through.
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.
Defrost; drain and cut up pieces of crab.
In a bowl, whip butter and lemon juice until fluffy.
Beat in mayonnaise, Parmesan cheese, chopped eggs, horseradish and other seasonings.
Fold in crab, onion and parsley.
Cover and chill for several hours. Makes 3 cups.
Serve with crackers.
Thaw crab legs.
In
large<
Bring 6 quarts water to a boil in a large stewing pot; add seafood seasoning. Cook potatoes in the seasoned water for 15 minutes.
Bring a separate pot of water to a boil; add seafood seasoning to taste. Cook crab legs until meat is tender, about 10 minutes.
Mix carrots, celery, and onions into potatoes; cook until vegetables are tender, about 10 minutes. Add sausage and corn and continue boiling for 5 minutes more. Add shrimp and transfer crab legs to same pot; cook until shrimp are cooked through and pink, 2 to 3 minutes.
Thaw, drain and
slice\tcrab.
Slice
zucchini\tand cut slices in half.
Saute zucchini, mushrooms and onion in oil in 9-inch skillet.
Add crab\tand
heat
through.
Beat
eggs and blend in seasonings.
Pour
eggs
over crab mixture.
Sprinkle with parsley.
Cook over
low heat, lifting the edges to allow the uncooked portion
to
run
underneath.
When set, sprinkle with cheese and place under hot broiler until top is delicately browned.
Cut into wedges
and serve at once.
Makes 2 to 3 servings.
Place crab chunks in lightly buttered shallow casserole or skillet.
Sprinkle with sherry and salt.
Pour cream over crab to just cover the bottom of the skillet.
Sprinkle heavily with cheese (shredded).
Heat until cream is bubbly, then run under the broiler to melt and brown the cheese.
To a large stockpot with a steamer insert, add beer, lemons and garlic and bring to a boil. Add crab legs and cover. Steam for 5 minutes or until crab is cooked through. Serve with drawn butter.
Melt butter; stir in flour.
Gradually stir in milk, cream, broth.
Cook stirring constantly over low flame until sauce is smooth and thick.
Stir in cheese, salt, paprika, mushrooms, and onion.
Stir until cheese is melted.
Fold in chunks of crab. Pour into greased 2 quart casserole; top with bread crumbs.
Place in 400\u00b0 oven and bake for 10 -12 minutes or till top brown. Yield: 4 to 6 servings.
Drain crab meat; slice fine.
Combine with all other ingredients.
Allow to chill for 1 hour.
Serve with chips or crackers.
Makes 2 1/2 cups.
igh heat; add crab legs; cover. Cook until crab is cooked through
Make stuffing.
Remove crab from legs, break meat up.<
Drain and separate canned crab, reserving liquid, or defrost, drain and slice frozen crab, also reserving liquid.
Cook spinach according to package directions; drain and chop coarsely.
Drain and slice crab.
Cook broccoli per package directions. Saute onion in butter. Blend in flour. Add milk and half and half. Stir and cook until thickened and smooth. Dissolve bouillon cubes in hot soup.
Add seasonings, crab and broccoli; heat through. Yields 4 to 6 servings.
About 30 minutes before serving, preheat oven to 350\u00b0.
Toast bread in oven until golden brown.
Turn; toast other side. Meanwhile in medium saucepan, melt margarine.
Stir in flour, stirring constantly.
Slowly add half and half.
Cook, stirring until thickened and smooth.
Stir in salt, nutmeg, paprika, pepper, garlic salt and sherry.
Add crab.
Heat, stirring, to simmering. Turn into 1-quart casserole dish; sprinkle with cheese.
Put in broiler until cheese melts and is golden.