King Crab Leg Scampi Recipes

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.

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.

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.

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.