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Prep 10 mins
Cook 20 mins
I got this recipe out of my top secret recipes cookbook."Recipe created by Todd Wilbur www.TopSecretRecipes.com". Read more: <a href="http://www.food.com/mail/view?msgid=3940253&oc=linkback">http://www.food.com/mail/view?msgid=3940253&oc=linkback</a> I have to say when I make these crab legs I no longer feel the need to go out to expensive restaurants to buy them and spend a fortune! They are easy and delicious!!! Just an update.... This last time I made them I thought I would try without the oil to see what the difference is and although the oil is messy it does taste better somehow. I think the oil helps to keep the crab more moist or something. It is good both ways but I will go back to using the oil now that I know.
- Fill a large pot halfway with water, add oil and bring to a boil.
- Crush all of the unpeeled garlic cloves with a mallet and add to boiling water along with parsley flakes.
- Boil for 15 minutes.
- While that is boiling, cut the crab legs in half so they will fit into the pot.
- The recipe also calls for poking holes in the crab legs with the back of a wooden spoon so the juices all seep in but I like to slit my legs down one side so there is no work when it is time to eat them. To me that seems to do the same thing.
- Lower crab legs into the pot and cook for 5-6 minutes.
- Remove crab legs and drain.
- Serve with melted butter on the side. yum!
This was very good. I'm not quite sure about all the oil though. It made for very messy hands while eating, but the flavor was great! Thanks for posting!
Good, easy, basic recipe. I substituted Old Bay spice mix for parsley. I also slit the legs instead of poking holes. The oil seems to make the crab seem richer and more filling. Thank you cali-jenn for sharing this recipe.
This was great I made it tonight for my husband and his fellow soldiers who where working a 24 hour shift and they all love it!