Of course! Baked Crab Legs in Butter Sauce is a classic, luxurious, and surprisingly easy dish to make at home. It feels like a special occasion meal but comes together in under 30 minutes.
This recipe focuses on enhancing the sweet, delicate flavor of the crab without overpowering it.
The Ultimate Baked Crab Legs in Garlic-Herb Butter Sauce
This method ensures the crab meat stays incredibly juicy and absorbs all the delicious flavors of the butter sauce.
Ingredients
· Crab Legs: 2 pounds of king crab legs or snow crab clusters, thawed if frozen
· Butter: 1/2 cup (1 stick), unsalted
· Garlic: 3-4 cloves, minced
· Lemon Juice: 2 tablespoons (about 1/2 a lemon)
· Fresh Herbs: 1 tablespoon chopped fresh parsley (plus more for garnish)
· Optional Flavor Boosters:
· 1/2 teaspoon Old Bay seasoning or paprika
· A pinch of red pepper flakes for a subtle kick
· 1 tablespoon of dry white wine (like Sauvignon Blanc)
Instructions
Prep the Crab Legs: Preheat your oven to 375°F (190°C). Using kitchen shears, carefully cut a long slit down the shell of each crab leg. This makes it incredibly easy for your guests to get to the meat and allows the butter sauce to penetrate. You can leave them as whole legs or cut them into smaller, manageable segments.
Make the Butter Sauce: While the oven heats, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for just 1 minute until fragrant—be careful not to burn it. Remove from heat and stir in the lemon juice, fresh parsley, and any optional seasonings (Old Bay, pepper flakes, etc.).
Assemble for Baking: Arrange the prepared crab legs in a single layer in a large baking dish or on a rimmed baking sheet. Pour about two-thirds of the butter sauce evenly over the crab legs, making sure to get some into the slits you cut.
Bake to Perfection: Cover the baking dish tightly with aluminum foil. This traps the steam, which heats the crab through without drying it out. Bake for 15-25 minutes.
· King Crab Legs: Thicker, need 20-25 minutes.
· Snow Crab Clusters: Thinner, need 15-20 minutes.
The crab is ready when it is fragrant and the meat is hot all the way through (an internal temperature of 145°F is ideal).
Serve Immediately: Carefully remove the crab from the oven (it will be very hot!). Serve directly from the baking dish or transfer to a platter. Pour the remaining warm butter sauce from the bottom of the pan over the top or serve it on the side for dipping. Garnish with extra fresh parsley and lemon wedges.
Serving Suggestions & Tips for Success
· The Essential Tools: Kitchen Shears are a must for easily cutting the shell. Provide crab crackers and seafood forks for your guests.
· What to Serve with Baked Crab Legs:
· Crusty Bread: A must-have for sopping up the incredible garlic butter sauce.
· Simple Salad: A light, crisp green salad with a lemon vinaigrette balances the richness.
· Corn on the Cob: Boiled or grilled corn is a classic pairing.
· Roasted Asparagus or Potatoes: For a more substantial meal.
· How to Thaw Frozen Crab Legs: The best way is to place them in the refrigerator overnight. For a quick thaw, seal them in a plastic bag and submerge in cold water for 30-60 minutes.
· Don’t Overcook! The goal is to heat the crab through. Overcooking will make the meat tough and rubbery. The foil tent is your best friend here.
· Customize Your Sauce: Feel free to experiment! Add a tablespoon of Dijon mustard, swap parsley for chives or tarragon, or add a dash of Worcestershire sauce.
Enjoy your fantastic, restaurant-quality meal at home