Baked Crab Legs in Butter Sauce is a sumptuous seafood dish, perfect for those special occasions or when you want to treat yourself to a luxurious meal.
The recipe primarily features king crab legs, known for their rich, sweet meat, which are the star of the dish.
These crab legs are typically pre-cooked and frozen, making them convenient for home cooks.
The process begins by thawing the crab legs, if necessary, and then preparing the butter sauce, which is integral to the dish.
Ingredients:
1 lb (453.59g) king crab legs
4 tablespoons (56g) unsalted butter, melted
3 cloves garlic, minced (about 1 tablespoon garlic)
1-2 teaspoons (4g-8g) Creole seasoning
½ tablespoon (7.5ml) lemon juice
1 tablespoon (3g) chopped chives or parsley
lemon wedges to serve
Preparation:
Thaw crabs legs in the refrigerator overnight or for faster results place crabs under cold running water
for a few minutes.
Preheat oven to 375 F.
When ready to cook, cut the crab legs into half so the flesh of the crab is visible.
Skip the knife and use kitchen shears or scissors to do so. You’ll thank me later.
Place crab legs in an oven-safe pan or on a baking sheet.
Add butter, garlic, Creole seasoning in a small bowl.
Microwave for about a minute. Remove and add lemon juice. Mix well.
Brush crab with butter mixture all over the crab legs – reserve any excess for serving.
Place the crab legs in the preheated oven for about 5 minutes, or until the crab legs are heated through. Sprinkle with parsley or chives.
Serve immediately with the remaining sauce and/or lemon wedges for squeezing over meat.
Recipe Notes:
One of the great things about this recipe, you are not trying to cut open hot crab legs with scissors, the prep is done before they are heated.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Enjoy !
Here are some variations, storage tips, and serving suggestions for your garlic butter king crab recipe:
Variations:
Spicy Kick – Add a pinch of cayenne pepper or red pepper flakes to the butter mixture for some heat.
Cheesy Twist – Sprinkle grated Parmesan or a blend of cheeses on top before baking.
Herb Infusion – Swap Creole seasoning for Old Bay or Italian seasoning for a different flavor profile.
Grilled Option – Instead of baking, grill the crab legs over medium heat for 4–5 minutes per side.
Asian Fusion – Mix in a teaspoon of soy sauce and a drizzle of sesame oil for an umami-rich flavor.
How to Store:
Refrigeration – Store leftover crab legs in an airtight container or tightly wrapped in foil for up to 2 days.
Freezing – If not eating soon, wrap them tightly in plastic wrap and foil, then freeze for up to 3 months.
Reheating – Steam for 5 minutes, bake at 350°F for 10 minutes, or microwave with a damp paper towel for 1–2 minutes.
Serving Suggestions:
Side Dishes – Pair with garlic butter mashed potatoes, roasted asparagus, or corn on the cob.
Dipping Sauces – Serve with extra garlic butter sauce, cocktail sauce, or a spicy aioli.
Wine Pairing – Enjoy with a chilled glass of Chardonnay or Sauvignon Blanc for a perfect match.
Bread Option – Serve with crusty French bread to soak up the flavorful sauce.
Would you like suggestions for a full seafood meal with appetizers and dessert?
Frequently Asked Questions About Garlic Butter King Crab
1. How do I know if my crab legs are fully cooked?
Most store-bought king crab legs are pre-cooked and frozen, so you’re just reheating them. They should turn bright red with opaque, firm white meat when properly heated.
2. Can I use frozen crab legs directly, or do I need to thaw them first?
It’s best to thaw crab legs overnight in the fridge for even cooking. If you’re short on time, run them under cold water for a few minutes before cooking.
3. Can I use a different type of crab for this recipe?
Yes! Snow crab, Dungeness crab, or blue crab can be used. Adjust cooking time based on size—smaller crabs may heat up faster.
4. What if I don’t have an oven?
You can:
Steam: Place in a steamer basket over boiling water for 5–7 minutes.
Grill: Cook over medium heat for 4–5 minutes per side.
Stovetop Sauté: Heat in a skillet with garlic butter for 3–4 minutes until warmed through.
5. Can I make this dish ahead of time?
It’s best served fresh, but you can prepare the garlic butter sauce ahead and store it in the fridge for up to 5 days. Reheat it before using.
6. How do I crack crab legs easily?
Use kitchen shears to cut along the shell’s length instead of using a cracker. This makes removing the meat much easier.
7. What’s the best way to reheat leftover crab legs?
Steam for 5 minutes (best method).
Wrap in foil and bake at 350°F for 10 minutes.
Microwave with a damp paper towel for 1–2 minutes, though this may slightly dry them out.
8. Can I make this recipe without butter?
Yes! Substitute olive oil or ghee for a dairy-free alternative.
Would you like any other tips or modifications?