Sauteed King Crab in White Wine

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Simply put, this is an awesome recipe. My family absolutely loved this crab. No additional butter or anything needed...superb!

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This was great! I made this recipe this evening. About 2 lbs is good for 2 people. After the oil I added about an entire bulb of peeled whole garlic cloves. I cooked that for about 2 minutes or until fragrant. I left the crab in the shell as a previous member advised but I cut the crab through the middle with scissors before I added them in the pan to make eating easier. The crab I had was previously frozen and defrosted and uncooked. I cooked the recipe as advised with no problem. I served it with asparagus that was blanched, then drizzed with s&p and breadcrumbs and evoo and baked crispy for 10 minutes. YUM. Only thing missing was some white bread for the sauce! I also liked that the sauce was less butter and oil and more wine because it gave it flavor while cutting the carbs. Recommended! <3

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I sauteed an entire bulb of of garlic with the olive oil before adding the Crab
Legs and it was fantastic! I also removed the meat from the shells prior to cooking in case anyone is confused about that step. It definitely beats they typical boiled legs with drawn butter. Had it with grilled steak, and my girlfriend loved t! Nice to make it when you catch the legs on SALE!

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Really great recipe. I didnt even think twice about the crab legs. I bought already cooked crab legs from the market and used scissors to remove the meat whole. then sauteed it in the oil. I did add the hearbs before the wine to allow the flavor the open up a little in the oil and blend more with the crab meat. It was very delicious but I think a little two much lemon and lime and I would add a little cream next time to give the sauce a bit more richness. We will definately be enjoying this dish again.

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I haven't tried this recipe yet, and I normally hate it when people review a recipe without having tried it, but I just watched this episode and the online recipe is missing something very important--the 26 whole garlic cloves Emeril tossed into the pan after adding the oil and before adding the crab legs. (Yes, I paused the show and counted! Also, contrary to the last reviewer's statement, the recipe correctly calls for the crab to be put into the pan in their shells--in fact, when he pulls it out and puts it on a platter he explains that the shells should be split with kitchen scissors for easy access to the meat. I'm sure taking it out of the shells would allow more of the flavor to be absorbed, so I can't say it's a bad idea, just not what the recipe or the show actually instruct.

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We made this last New Years Eve with some good friends and it was delish. Very easy to prepare, very flavorful, and a different twist on regular king crab legs with drawn butter. To the reviewers who added the crab legs in the shell---don't! You're supposed to remove the crab from shell and cook that way. Actually, you're really just re-heating it as it's best if you buy crab legs already cooked, still in their shell and chilled from the seafood market or grocery store. Wonderful recipe for when you see cooked king crab legs on sale at the grocer. All you have to do is cut open the shells with scissor and scoop out the flesh.

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Cooks quick, little prep, tastes great.

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Recipe instructions are unclear. There are no instructions on how to pre-cook the crab legs....boil? steam? and for how long? It appeared to me that the cooked crab was removed from the shells and cut into pieces before beginning the recipe. However, in the reviews the cooks apparently left the crab in the shells. I gave this a low rating because of unclear recipe instructions.

Carol, Pennsylvania

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I was tired of steamed crab legs served with butter. So I tried this. I think this would be good for saute of loose crabmeat. But it doesn't do much for shell-incased legs. I even split the shells before cooking, swirled/spooned the sauce over them throughout, and turned them several times. The flavors just don't get into the meat. But the sauce is good. That's why I say it would be good for saute of loose crabmeat.

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this recipe is so rich and delicious we have made it twice! it is simple. The only thing I would add is to be sure your crab fits into a flat bottom pan. I use 2 pans so it all fits.