Easy Baked Snow Crab Legs with Garlic Butter Sauce
Skip the fancy and expensive restaurant meal, and make these Garlic Butter Baked Crab Legs at home! These crab legs are surprisingly easy to make, and you only need 7 simple ingredients and about 30 minutes. Put the crab legs in a baking pan, then cover them in a garlicky lemon Cajun butter sauce, cover, and cook to perfection. Date night and special occasion dinners just got SO much easier with this luscious meal!
Servings: 4 people
Calories: 278kcal
Ingredients
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter
- 6 cloves minced garlic minced
- 2 teaspoons fresh parsley minced, optional
- 2 teaspoons Cajun seasoning salt-free preferred
- 1-2 teaspoons kosher salt to taste, depends on if Cajun seasoning has added salt, or if you're using salted butter
- ½ teaspoon black pepper
- 1 medium lemon zest and juice
- 2 pounds snow crab legs
Instructions
- Preheat oven to 400°F.
- Make the garlic butter sauce. In a small saucepan over medium heat, melt butter with olive oil. Add minced garlic and cook until fragrant, about 30 seconds (don't let it brown!). Add parsley, kosher salt, black pepper, and Cajun seasoning. Stir to combine.2 tablespoons olive oil, 6 tablespoons unsalted butter, 6 cloves minced garlic, 2 teaspoons fresh parsley, 2 teaspoons Cajun seasoning, 1-2 teaspoons kosher salt, ½ teaspoon black pepper
- Add lemon. Stir in the lemon zest first, then add the lemon juice. Remove from heat.1 medium lemon
- Prepare the crab legs. Arrange crab legs in a 9x13-inch casserole dish or baking dish. Pour the garlic butter sauce evenly over the crab legs, making sure to coat them well.2 pounds snow crab legs
- Bake. Cover the dish tightly with aluminum foil. Bake for 15-20 minutes (or 20-25 minutes if using frozen crab legs that haven't been thawed) until heated through and the internal temperature reaches 140°F.
- Baste and serve. Remove from oven and carefully remove the foil. Baste the crab legs one more time with the butter sauce from the bottom of the pan. Serve immediately with lemon wedges and the remaining garlic butter sauce for dipping.
- How to open the crab legs. Break the crab leg at the joint using your hands. Insert a fork (pointed end down) into the opening you just created. Pull the fork out, and the crab meat should slide right out! If it's being stubborn, just wiggle the fork a little or rotate it gently. Dip in the garlic butter sauce and enjoy!
Video
Notes
Tips & Tricks:
- Thaw for easier eating. While you can cook crab legs from frozen, thawing them in the refrigerator for 1-2 days makes the shells softer and much easier to crack. If cooking from frozen, add 5-10 minutes to the baking time.
- Don't overcook! The crab is already pre-cooked, so you're just reheating it. Overcooking makes the meat tough and rubbery. Watch your time and aim for an internal temperature of 140°F.
- Flavor variations. Add Old Bay seasoning for a coastal-style version, extra lemon for more brightness, cayenne pepper or red pepper flakes for extra heat, or fresh herbs like basil, thyme, and rosemary for an herbed version.
- Salt. This recipe uses Diamond Crystal kosher salt. If using Morton's kosher salt or table salt, reduce the amount by half. Also be mindful of added salt in your Cajun seasoning and butter if you are using salted butter.
Storage:
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat gently in the oven at 350°F for 8-10 minutes, or on the stovetop in a covered pan over low heat until warmed through. You can also reheat in the microwave in 30-second increments, though the oven or stovetop methods preserve the texture better.
Nutrition
Calories: 278kcal | Carbohydrates: 5g | Protein: 11g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 1641mg | Potassium: 203mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1043IU | Vitamin C: 20mg | Calcium: 51mg | Iron: 1mg