Might be my hubby's new favorite meal! He orders it when we're out so I finally decided to try making it at home and this version was so simple! Thanks so much ❤ " Full Recipe 👇💬

 

A dear friend gave me this recipe years ago and I’ve been making it every weekend.

There’s something about cracking open a shell, bathing sweet crab meat in hot garlic‑butter sauce, and letting the aroma fill the kitchen that turns a simple dinner into a ritual. This dish — Baked Crab Legs in Butter Sauce — has become my weekend highlight. Whether it’s a special occasion or just a moment to treat myself, I look forward to the crisp crack of the shell, the warm buttery drip, the lemon squeeze at the end. Over time I’ve refined the method so it’s dependable yet still feels indulgent. I’m sharing the full version below — ingredients, method with steps, why it works, tips and tricks, variations, recommended sides and serving notes. If you love seafood, this one becomes a keeper.

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Ingredients (serves 2‑4 depending on appetite)

Here’s what you’ll need to have on hand — scale up if cooking for more.

Crab legs

• ~2 lb (≈ 900 g) crab legs (king crab legs, snow crab legs or a mix). I often do 2 lb so there’s plenty for seconds or leftovers. (Sources note “King or snow crab legs” as good choices. Immaculate Bites+2worldofcooking.net+2)

• If frozen: fully thawed overnight in fridge or at least under cold running water for a few minutes. (Immaculate Bites+1)

• Kitchen shears or strong scissors (to cut shell).

Butter sauce & seasoning

• 4 tablespoons (≈ 56 g) unsalted butter (melted) for ~1 lb portion; scale up for 2 lb accordingly. (Easy recipes+1)

• 3 cloves garlic, minced (or ~1 tablespoon minced) (Easy recipes+1)

• 1‑2 teaspoons Creole seasoning (or substitute Cajun seasoning, Old Bay, or your favourite seafood spice blend) (Superfashion.us+1)

• ½ tablespoon (≈ 7.5 ml) fresh lemon juice (or more to taste) (Easy recipes+1)

• 1 tablespoon fresh chopped chives or parsley for garnish (Easy recipes)

• Lemon wedges, for serving.

• Salt & freshly ground black pepper (to taste).

• Optional: a pinch of smoked paprika, red pepper flakes for heat, or a splash of white wine in the butter sauce for depth.

• Optional: olive oil or a blend of butter + olive oil if you like more richness (some versions mention olive oil addition). (Today's Delight)

Equipment & prep

• Oven pre‑heated to ~ 375°F (≈190°C) (many sources use 375°F for baked crab legs). (Immaculate Bites+1)

• A rimmed baking sheet or oven‑safe pan.

• Aluminum foil (optional, for lining or covering) for easier cleanup and moisture retention.

• Pastry brush (or spoon) to drench sauce into crab legs.

• Serving platter and bowls for sauce leftover.

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Method — Step by Step

1. Thaw and prepare the crab legs

If your crab legs are frozen, thaw overnight in the refrigerator. If you’re short on time, run them under cold water until loosened. (Immaculate Bites)
Pat them dry with paper towels — removing excess moisture helps the butter sauce adhere better.
Use kitchen shears or strong scissors to cut the crab legs lengthwise along one side of the shell, exposing the meat. This step allows the butter sauce to penetrate and also makes cracking easier later. (Life with Jeviko+1)
Arrange the crab legs, cut side up, on the baking sheet or baking dish. Make sure they’re in a single layer with space around each leg so heat can circulate evenly.

2. Pre‑heat the oven

Set your oven to 375°F (190°C) (many sources favour this temperature). Let it fully come to temperature so you get even cooking. (Easy recipes+1)

3. Make the butter sauce

In a small saucepan or microwave‑ safe bowl: melt the butter. Add the minced garlic and sauté or microwave briefly until fragrant (about 30‑60 seconds) — don’t let the garlic burn.
Stir in the Creole seasoning (or your chosen spice blend), lemon juice, salt & pepper. Optional: add smoked paprika or red pepper flakes for heat, or a little white wine for flavour depth. (worldofcooking.net)
Using a pastry brush or spoon, generously brush or spoon the butter‑garlic mixture over each crab leg, pouring some into the exposed meat portion so it gets coated inside. Reserve any leftover sauce for dipping. (Superfashion.us+1)

4. Bake the crab legs

Place the baking sheet with the crab legs into the pre‑heated oven.
Bake uncovered for about 5 minutes if the legs are thawed and relatively small (some sources quote ~5 minutes for 1 lb). (Easy recipes)
If your crab legs are large or still partially frozen, you may need 12‑15 minutes (or more) — many blogs mention 12‑15 minutes for 2 lb portions. (Life with Jeviko+1)
Optional: halfway through baking, you can baste with remaining sauce or flip legs for more even coating. (Today's Delight)
Once done, the shell will be hot and the meat inside should be opaque and steaming — but be careful not to overcook as crab meat can get rubbery if overheated. (Immaculate Bites)

5. Finish, garnish & serve

Remove the crab legs from oven. Transfer them to a serving platter if desired.
Drizzle any leftover butter sauce over the legs. Garnish with chopped parsley or chives. Add lemon wedges around for guests to squeeze over the crab meat. (Easy recipes)
Serve immediately so the butter sauce is still warm and the crab meat tender. Provide small bowls of extra sauce for dipping if you like.

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Why This Recipe Works (and Why I Love It)

• Minimal fuss, maximum flavor: Crab legs are often precooked (especially frozen ones), so the role of this recipe is to heat and flavor them, rather than cook raw seafood. The garlic‑butter sauce adds richness without overshadowing the natural sweetness of the crab. (worldofcooking.net)

• Shell‑opening technique: Cutting along the shell opens the leg for better flavor infusion and easier consumption. Exposing the meat allows the sauce to reach deeper and you don’t have to wrestle the shell at the table. (Life with Jeviko+1)

• Oven method: Baking rather than boiling preserves flavor and texture and keeps the sauce from being diluted by large volumes of water. (worldofcooking.net)

• Customizable seasoning: The basis is butter + garlic + lemon, which is classic and adaptable. You can add Creole seasoning, Old Bay, smoked paprika, or herbs and tailor it to your taste or dietary needs.

• Special‑occasion feel: Crab legs feel indulgent, and the rich butter sauce elevates the dish. Yet the method is straightforward, so you don’t need a professional kitchen to pull this off.

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Tips & Tricks for Excellence

• Choose the right crab legs: King crab legs are large, meaty, and dramatic; snow crab legs are more affordable and easier to crack. (Immaculate Bites)

• Thaw properly: If using frozen crab legs, thawing overnight in the fridge yields best texture. Rapid thawing in water works but may introduce excess moisture. (Easy recipes)

• Dry well: Pat dry to remove excess water so the butter sauce sticks rather than sliding off.

• Use kitchen shears: A strong pair of scissors is safer than trying to cut through thick shell with a knife. (Superfashion.us)

• Temperature matters: 375°F is effective. If you go higher (400°F or above) you may reduce the cooking time but risk drying out the meat.

• Watch the time: Since many crab legs are already cooked, you’re really just reheating and infusing flavor. Over‑baking leads to rubbery texture. (Immaculate Bites)

• Baste if you like: If you have extra sauce, baste mid‑way for richer surface flavor.

• Save the sauce: The leftover garlic‑butter mixture is gold — pour it into a small bowl for dipping bread, crab meat, or even drizzle over vegetables. (Reddit)

• Leftovers & reheating: Store cooled crab legs in an airtight container for up to 2 days in the fridge. To reheat, cover loosely with foil and bake at ~350°F until warmed through. Avoid microwaving as texture may suffer. (worldofcooking.net)

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Variations & Serving Ideas

Variations

• Spicy Cajun style: Use Creole or Cajun seasoning in the butter and add cayenne or crushed red pepper for heat.

• Lemon‑herb butter: Omit Creole/Cajun; instead add extra lemon zest, fresh thyme or tarragon, and finish with parsley.

• Wine‑butter sauce: Melt butter, sauté garlic, then splash in a dry white wine (such as Sauvignon Blanc) and reduce slightly — add lemon and herbs. Then brush over legs.

• Sheet‑pan surf‑and‑turf: Add small potatoes, corn on the cob chunks, and crab legs on one sheet. Brush everything with the butter sauce and bake together for a full meal.

• Garlic butter pasta topping: Remove crab meat from legs after baking, toss in pasta with leftover sauce, a splash of pasta water, fresh parsley and serve.

• Asian twist: Use clarified butter blended with sesame oil, minced ginger, garlic, a little soy sauce, and maybe a touch of chili paste. Use the same bake method.

Serving ideas

• Sides: Crusty French bread or garlic bread (to soak up extra butter), roasted asparagus, steamed broccoli, corn on the cob, herb‑buttered new potatoes.

• Salad: A crisp green salad with vinaigrette offers a refreshing counterpoint to the richness of the buttered crab.

• Wine pairing: A dry Chardonnay or Sauvignon Blanc complements the buttery sauce nicely; sparkling wine also works for a celebratory feel. (Immaculate Bites)

• Presentation: Serve crab legs on a large platter over a bed of greens or with lemon wedges around; drizzle remaining sauce and sprinkle chopped parsley for color.

• Dipping bowls: Put extra butter sauce in small bowls at the table for guests to dip crab meat into.

• Make it a gathering: Set out shell‑crackers, small forks, crab picks, and bowls for discarded shells — make it interactive and fun.

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Printable Recipe Card

Baked Crab Legs in Butter Sauce
Serves 2‑4 Prep Time: ~15 mins Cook Time: ~10‑15 mins Total: ~25‑30 mins

Ingredients

• ~2 lb crab legs (king or snow)

• 4 Tbsp unsalted butter (or more depending on amount)

• 3 cloves garlic, minced

• 1‑2 tsp Creole or Cajun seasoning

• ½ Tbsp fresh lemon juice (plus wedges)

• 1 Tbsp chopped parsley or chives, for garnish

• Salt & black pepper to taste

• Optional: smoked paprika, red pepper flakes, white wine splash

Method

1. Thaw crab legs if frozen; pat dry.

2. Preheat oven to 375°F (190°C).

3. Using kitchen shears, cut crab legs lengthwise to expose meat. Arrange cut‑side up in baking dish.

4. In a small saucepan or microwave bowl: melt butter; add garlic, seasoning, lemon juice, salt & pepper; stir to combine.

5. Brush sauce generously over each crab leg, getting into the exposed meat areas; reserve some sauce for dipping.

6. Bake in preheated oven for ~10‑15 minutes (or ~5 minutes for smaller legs) until the meat is warm and opaque but not over‑cooked.

7. Remove from oven; transfer to serving platter; drizzle any remaining butter sauce over top; garnish with chopped parsley/chives; serve with lemon wedges and extra sauce.

Tips

• Don’t skip cutting the shell: allows better flavor infusion and easier eating.

• Keep an eye on cook time — crab is already cooked; you’re reheating, not cooking raw.

• Use a good quality butter — it makes a difference in the sauce’s flavour.

• Save leftover sauce for bread or pasta.

• Serve immediately for best results — the dish is best when hot.

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Final Thoughts

This dish beautifully blends simplicity and elegance. With minimal ingredients and easy steps, you create something that tastes like it came from a seafood restaurant — the crack of the shell, the buttery pool of sauce, the tender sweet meat of the crab. It’s perfect for a weekend treat, a date‑night dinner, or whenever you want to feel a little indulgence.

If you like, I can format this recipe into a printable PDF (with space for notes such as “next time add more lemon zest” or “try smoked paprika”) or calculate nutritional information (calories, macros) for you. Would you like me to do that?