Recipe courtesy of JJ Johnson
Recipe courtesy of JJ Johnson
Watch how to make this recipe.
King Crab Leg Scampi
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 768
- Total Fat
- 74 g
- Saturated Fat
- 33 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 22 g
- Cholesterol
- 170 mg
- Sodium
- 965 mg
King crab leg scampi is one of my favorite dishes. I made it for my wife a year ago on Valentine's Day because we were unable to go out due to our crazy schedules. Trust me when I say this, we were happier staying in and savoring these instead of eating out. The flavor is buttery, garlicky and incredibly tasty.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 768
- Total Fat
- 74 g
- Saturated Fat
- 33 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 22 g
- Cholesterol
- 170 mg
- Sodium
- 965 mg
Ingredients
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Directions
- 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.
