Garlic Crab Legs

Garlic Crab Legs

Robyn Pravitz 0

"Garlicky crab legs with corn on the cob."

Ingredients 35 m {{adjustedServings}} servings 533 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 533 kcal
  • 27%
  • Fat:
  • 36.6 g
  • 56%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 39 g
  • 78%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 2043 mg
  • 82%

Based on a 2,000 calorie diet

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  1. In a very large stock pot, bring a large amount of water to boil. 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. Cut a slit into each of the crab leg shells to make it easier for your guests to get to the meat.
  2. In a large saucepan, melt butter or margarine, garlic, red pepper, and Old Bay (TM) seasoning. Stir in the crab and corn, and saute them for 5 to 10 minutes.
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Reviews 80

  1. 113 Ratings

I'm nuts too...

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.


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.