Joe's Crab Shack Garlic King Crab Legs
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Joe's Crab Shack Garlic King Crab Legs

Score: 5.00. Votes: 1
In stock (1 item available)
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These legs from the king of crabs come already cooked at your supermarket usually previously frozen, so we won't have to boil them long to finish them off. But we do want to give them a long enough bath to get the flavor of garlic into the meat. To aid in this process we need to poke several holes in the shell along each leg so that the garlic water can seep in. Use the handle end of a nutcracker the kind that is often serve with crab to help crack the shells, or the back end of a wooden spoon to make those holes. This step also makes removing the shells easier when eating the crab. And you don't have to worry about peeling the garlic cloves. Just pound 'em flat with a mallet or foil-wrapped brick and toss em into the water.

Try more of my copycat recipes from Joe's here.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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Get This

  • 1 cup vegetable oil
  • 2 large heads garlic
  • 1 tablespoon dried parsley flakes
  • 2 pounds king crab legs
On the Side
  • melted butter
  • Do This
    • Restaurant/Brand
      Joe's Crab Shack
    • Instructions

      1. Fill a large pot halfway with water. Add oil and bring to a boil. Crush all of the unpeeled garlic cloves with a mallet. When the water comes to a boil add the garlic and parsley flakes and boil for 15 minutes. 

      2. Cut the crab legs in half so that they will fit into the pot. Use the handle end of a thin wooden spoon or nutcracker to poke several holes in the shell of each crab leg. This will allow the flavor of the garlic to seep into the crab. Lower the crab into the pot and boil for 5 to 6 minutes. 

      3. Remove the crab legs and drain. Arrange one pound of crab on each plate. Serve with melted butter on the side.

      Serves 2.

Average rating:

Score: 5.00. Votes: 1
Rating of votes (1)
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Dec 25, 2005, 22:00

Tastes just like the resturant's -- absolutely delicious!

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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