Crab Legs in Oven with Garlic Butter
Ingredients
- 3 lbs king crab legs or snow crab legs, thawed
- 6 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Extra melted butter for dipping
- Lemon wedges for serving
- Fresh parsley, roughly chopped, for garnish
Instructions
- Remove crab legs from the fridge 15 minutes before cooking. If frozen, thaw overnight in the fridge or under cold running water for 20 to 30 minutes.
- Preheat oven to 375°F. Melt butter in a small saucepan over low heat. Add minced garlic and cook gently for 1 to 2 minutes until fragrant but not browned. Stir in lemon juice, Old Bay seasoning, and smoked paprika. Remove from heat.
- Lay out two large sheets of heavy-duty aluminum foil. Divide crab legs between them in a single layer. Pour the warm garlic butter mixture over the crab legs, working it into the shell openings.
- Fold the foil up and over the crab legs and crimp the edges tightly to seal in the steam. Place foil packets on a large baking sheet.
- Bake at 375°F for 18 to 22 minutes. Snow crab legs are done around 18 minutes. Thicker king crab legs need closer to 22 minutes.
- Carefully open the foil packets away from you to release steam. Shells should be hot all the way through and meat should be opaque and tender. Serve immediately with extra melted butter and lemon wedges.
Notes
Almost all crab legs sold at grocery stores are pre-cooked and frozen. You are reheating them, not cooking them from raw. Overcooking is the number one mistake — pull them from the oven as soon as they are heated through and the shells are hot to the touch.