Description
This luxurious yet incredibly simple baked crab leg dish combines tender, sweet crab with a rich garlic-herb butter sauce. It tastes like something from a high-end seafood restaurant, yet it comes together in under 30 minutes at home.
Introduction
Crab legs are naturally flavorful, so the goal of this recipe is to enhance—not overpower—their delicate sweetness. Baking the crab in a foil-sealed dish allows the meat to steam gently, staying juicy and perfectly tender. Whether you’re planning a special dinner or treating yourself, this recipe delivers elegance with almost no effort.
Why You’ll Love This Recipe
Easy prep and fast cooking time
Rich, buttery, restaurant-quality flavor
Perfectly juicy crab every time
Customizable with herbs, spices, and wine
Great for special occasions or simple indulgence
Ingredients
2 pounds king crab legs or snow crab clusters, thawed if frozen
1/2 cup (1 stick) unsalted butter
3–4 cloves garlic, minced
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley (plus extra for garnish)
Optional: 1/2 teaspoon Old Bay seasoning or paprika
Optional: pinch of red pepper flakes
Optional: 1 tablespoon dry white wine
Lemon wedges for serving
Instructions
Preheat your oven to 375°F (190°C).
Using kitchen shears, carefully cut a slit along the length of each crab leg to expose the meat and allow the sauce to soak in.
Melt the butter in a saucepan over medium heat. Add garlic and cook for 1 minute until fragrant, then remove from heat.
Stir in lemon juice, parsley, and any optional flavor boosters like Old Bay, pepper flakes, or white wine.
Place the crab legs in a baking dish or on a rimmed sheet pan in a single layer.
Pour about two-thirds of the butter sauce over the crab, making sure some gets into the slits.
Cover tightly with aluminum foil to trap steam.
Bake according to the thickness of the crab:
King crab legs: 20–25 minutes
Snow crab clusters: 15–20 minutes
The crab is done when hot throughout, ideally reaching 145°F internally.
Remove from the oven and pour the remaining butter sauce over the top. Garnish with parsley and lemon wedges. Serve immediately.
Variations
Smoky Twist: Swap paprika for smoked paprika.
Spicy Option: Add more pepper flakes or a dash of Cajun seasoning.
Mustard Herb Butter: Add 1 tablespoon Dijon mustard and substitute parsley with chives or tarragon.
Worcestershire Boost: Add a few drops of Worcestershire for deeper flavor.
Tips for Best Results
Always cover with foil to prevent drying.
Avoid overcooking—crab only needs to be heated through.
Thaw crab legs in the refrigerator overnight or place sealed in cold water for a quicker thaw.
Cutting the shells before baking makes serving and eating much easier.
Storage Tips
Store leftovers in an airtight container for up to 2 days.
Reheat gently in a covered pan at low heat with a splash of water or extra butter.
Avoid microwaving—this can toughen the meat.
Serving Suggestions
Serve with crusty bread to soak up the garlic butter.
Pair with a crisp green salad and lemon dressing.
Add corn on the cob, roasted potatoes, or asparagus for a complete seafood feast.
Offer extra melted butter or lemon wedges at the table.
FAQs
Can I use frozen crab legs?
Yes—just thaw them first so they heat evenly.
Do I need to rinse crab legs?
Not usually. Most are pre-cooked and cleaned.
Can I use salted butter?
Yes, but reduce any added salt or seasoning.
Can I grill instead of bake?
Absolutely—wrap the crab in foil with the butter sauce and grill for 12–15 minutes.
Conclusion
Baked Crab Legs in Garlic-Herb Butter Sauce is the perfect blend of luxury and simplicity. With tender crab, a rich buttery sauce, and fresh herbs, this dish transforms any meal into a celebration. Easy, elegant, and bursting with flavor, it’s a recipe you’ll return to again and again.