Succulent king crab legs roasted with garlic herb butter
Garlic Butter Baked Crab Legs
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Servings
2
2 pounds crab legs
Difficulty
Easy
Cost
Premium
$$$
Garlic Butter Baked Crab Legs
Succulent king crab legs roasted with garlic herb butter
★4.4(20)
Plump king crab legs baked in the oven and basted with garlic herb butter for a luxurious yet easy special-occasion dinner.
10m
Prep Time
12m
Cook Time
22m
Total Time
2
Servings
Easy
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
There is nothing quite as indulgent as cracking into sweet, succulent crab legs dripping with garlic butter. This recipe takes the classic steamed crab leg experience and elevates it by baking the legs in a garlic herb butter that bastes them as they heat through, infusing every bite with rich, aromatic flavor.
Because king crab legs are sold pre-cooked, this dinner comes together in about 20 minutes — most of which is just oven time. The hardest part is waiting for them to come out. Serve them with extra melted butter for dipping, corn on the cob, and maybe a crisp white wine for one of the most memorable dinners you can make at home.
Ingredients
- 2 pounds king crab legs, thawed
- 6 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon Old Bay seasoning
- Lemon wedges for serving
Instructions
- 1
Preheat oven to 425°F. Line a large baking sheet with aluminum foil.
- 2
Using kitchen shears, cut along the top of each crab leg shell to expose the meat inside.
- 3
Arrange crab legs on the baking sheet in a single layer.
- 4
Whisk together melted butter, garlic, lemon juice, parsley, and Old Bay. Brush half the garlic butter generously over and into the split crab legs.
- 5
Bake for 10-12 minutes until the crab legs are heated through and the butter is sizzling.
- 6
Serve with the remaining garlic butter in small bowls for dipping, along with lemon wedges.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
King crab legsSnow crab or Dungeness crab legs
Both are more affordable with slightly different textures
ButterGhee
Provides a nuttier flavor and works for those avoiding regular butter
Old BayCajun seasoning
Adds a spicier kick with a similar savory flavor profile
Tips & Storage
Pro Tips
Thaw frozen crab legs in the refrigerator overnight for the best texture. In a pinch, run them under cold water for 10 minutes.
Use kitchen shears rather than a knife to open the shells — it is much safer and easier.
Provide plenty of napkins, a shell cracker, and a bowl for discarded shells.
The cooking time is just for reheating — the crab is already cooked. Do not overbake or the meat becomes tough.
Storage
Store leftover crab meat (removed from shells) in an airtight container for up to 2 days. It is delicious cold in crab salad.
Reheating
Steam briefly over boiling water for 3-4 minutes or microwave with a damp paper towel for 1-2 minutes. Gentle is key.
Nutrition Facts
Per serving (Half the crab legs) · 2 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein36g
Carbohydrates2g
Fat30g
Fiber0g
Sugar0g
Sodium1200mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why are king crab legs so expensive?
- King crab is harvested in harsh Alaskan waters with strict quotas, making it a limited, labor-intensive product. The sweet, delicate meat is considered among the finest seafood in the world.
- Can I use snow crab instead?
- Yes, snow crab legs are smaller and more affordable. Reduce baking time to 8-10 minutes. The meat is sweeter but comes in smaller quantities per leg.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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