Baked Crab Legs with Garlic-Herb Butter Sauce
This simple, elegant method for cooking crab legs in the oven yields incredibly tender, sweet meat bathed in a rich, flavorful butter sauce. It’s a restaurant-quality dish that’s surprisingly easy to make at home.
Prep Time: 10 mins | Cook Time: 15-20 mins | Serves: 2-4
Ingredients
For the Crab Legs:
· 2-3 lbs king crab legs, snow crab clusters, or Dungeness crab legs (thawed if frozen)
· 2 tbsp olive oil or melted butter
· Lemon wedges, for serving
· Fresh parsley, chopped (for garnish)
For the Garlic-Herb Butter Sauce:
· ½ cup (1 stick / 115g) unsalted butter
· 4-6 garlic cloves, minced
· 2 tbsp fresh lemon juice (about ½ lemon)
· 1 tsp lemon zest (optional)
· 1 tbsp fresh parsley, finely chopped
· 1 tbsp fresh chives or green onion, chopped
· ½ tsp Old Bay seasoning or Cajun seasoning (optional)
· ¼ tsp crushed red pepper flakes (optional, for heat)
· Salt to taste (careful—crab is naturally salty)
Instructions
- Prep the Crab Legs
· Thaw: If using frozen crab legs, thaw overnight in the refrigerator or under cold running water.
· Prep: Use kitchen shears or a sharp knife to cut through the shell of each leg segment (optional, but makes eating easier). You can also crack the shells slightly with a mallet.
· Pat the crab legs dry with paper towels.
- Make the Butter Sauce
· Preheat oven to 375°F (190°C).
· In a small saucepan over low heat, melt the butter.
· Add the minced garlic and cook for 1-2 minutes until fragrant (do not brown).
· Remove from heat and stir in lemon juice, lemon zest, parsley, chives, Old Bay, and red pepper flakes (if using). Taste and add a pinch of salt if needed.
- Assemble & Bake
· Place crab legs in a single layer in a large baking dish or on a rimmed baking sheet lined with foil for easy cleanup.
· Brush crab legs lightly with olive oil or some of the butter sauce.
· Pour about half of the butter sauce evenly over the crab legs, reserving the rest for serving.
· Cover the baking dish tightly with aluminum foil.
· Bake for 15-20 minutes (depending on size) until the crab is heated through and the shells turn bright orange/red.
- Serve
· Carefully remove from oven (steam will be hot!).
· Transfer crab legs to a serving platter. Drizzle with the remaining warm butter sauce and any pan juices.
· Garnish with fresh parsley and serve immediately with lemon wedges on the side.
Success Tips
· Don’t Overcook: Crab legs are already cooked (most are pre-cooked before freezing). You are just reheating them. Overcooking makes the meat rubbery.
· Use Good Butter: Since the sauce is simple, quality butter makes a difference.
· Easy Eating: Provide crab crackers, small forks, nutcrackers, and plenty of napkins!
· Fresh Herbs: They brighten the rich butter—don’t skip them if possible.
Serving Suggestions
· For Sopping: Crusty bread, garlic bread, or rolls to soak up the incredible butter sauce.
· Classic Sides: Corn on the cob, roasted asparagus, garlic mashed potatoes, or a simple green salad.
· Dipping Bowls: Set out small bowls of extra melted butter, lemon wedges, and cocktail sauce.
Alternative Cooking Methods
Grilled Crab Legs:
· Brush with sauce and grill over medium heat for 4-6 minutes per side, basting with sauce.
Steamed Crab Legs:
· Pour 1 inch of water, beer, or white wine into a large pot. Bring to a boil.
· Place crab legs in a steamer basket, cover, and steam for 5-7 minutes until hot.
Air Fryer Crab Legs:
· Brush with sauce, place in air fryer basket in a single layer.
· Cook at 380°F (190°C) for 6-8 minutes, brushing with more sauce halfway.
Make-Ahead & Storage
· Butter Sauce: Can be made 1-2 days ahead and refrigerated. Reheat gently.
· Leftovers: Store leftover crab meat (removed from shell) in an airtight container in the fridge for up to 2 days. Use in salads, dips, or pasta.
· Reheat: Gently reheat in a 300°F oven or in a skillet with a splash of water to prevent drying out.
Enjoy this luxurious, buttery, and impressively easy seafood feast!