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 ❤

 

Baked Crab Legs in Butter Sauce

Sweet, Succulent Crab, Bathed in Garlic-Infused Butter — A Seafood Feast at Home

Crab legs are one of life’s simple luxuries — sweet, tender, and slightly briny, they bring the taste of the ocean straight to your plate. Baked crab legs in butter sauce elevate the experience by adding richness, depth, and an irresistible aroma that fills the kitchen. Unlike steaming, which can sometimes leave flavors muted, baking allows the butter to soak into the crab meat, creating layers of flavor that make each bite decadent and memorable.

This guide is comprehensive, providing step-by-step instructions, flavor tips, and serving ideas. Whether you’re cooking for a special occasion or a cozy seafood dinner at home, these baked crab legs are foolproof and impressive.

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I. INGREDIENTS

A. Crab Legs

• 2–3 pounds pre-cooked king or snow crab legs (thawed if frozen)
  Note: Most crab legs are pre-cooked. Baking is mainly for reheating and infusing with butter.

B. Butter Sauce

• ½ cup unsalted butter (1 stick)

• 3–4 cloves garlic, minced

• 1 teaspoon lemon zest

• 2 tablespoons fresh lemon juice

• ½ teaspoon paprika (smoked or sweet, optional)

• 1 teaspoon Old Bay seasoning (optional, traditional for crab)

• 1 tablespoon fresh parsley, chopped

• Salt and black pepper to taste

C. Optional Garnishes

• Lemon wedges

• Extra fresh parsley

• Crushed red pepper flakes (for heat)

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II. KITCHEN EQUIPMENT

• Large baking sheet

• Aluminum foil or parchment paper

• Small saucepan (for butter sauce)

• Basting brush or spoon

• Kitchen shears (for cracking shells)

• Tongs or spatula

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III. PREPARATION TIPS

1. Thawing Crab Legs:

   • If using frozen crab legs, thaw in the refrigerator overnight for best results.

   • Quick thawing: run under cold water for 20–30 minutes.

2. Butter Matters:

   • Unsalted butter is preferred to control saltiness.

   • For a richer flavor, you can substitute part of the butter with olive oil.

3. Garlic Infusion:

   • Mince garlic finely to avoid large chunks, ensuring it infuses the butter evenly.

   • Optional: sauté garlic lightly in butter for a nutty aroma before adding lemon juice.

4. Baking Dish Prep:

   • Use a large sheet pan lined with foil or parchment for easy cleanup.

   • Arrange crab legs in a single layer for even heating.

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IV. MAKING THE BUTTER SAUCE

Step 1: Melt Butter

• In a small saucepan over low heat, melt ½ cup butter slowly.

• Low heat prevents butter from burning and turning bitter.

Step 2: Add Garlic

• Stir in 3–4 minced garlic cloves.

• Cook for 1–2 minutes until fragrant. Avoid browning.

Step 3: Flavor Enhancement

• Add 1 teaspoon lemon zest and 2 tablespoons lemon juice.

• Stir in ½ teaspoon paprika and 1 teaspoon Old Bay seasoning if using.

• Add salt and black pepper to taste.

Step 4: Finish with Herbs

• Remove from heat.

• Stir in 1 tablespoon chopped parsley.

• Reserve half of the sauce for serving, the rest will baste the crab legs during baking.

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V. PREPARING THE CRAB LEGS

1. Arrange on baking sheet:

   • Lay crab legs flat, ensuring they are not overlapping.

2. Brush with butter sauce:

   • Generously brush or spoon half of the butter sauce over crab legs.

   • Ensure garlic, seasoning, and zest cover the shells for flavor infusion.

3. Optional Pre-Cut:

   • Use kitchen shears to cut along the shell to expose meat slightly.

   • Makes it easier to eat after baking.

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VI. BAKING THE CRAB LEGS

Step 1: Preheat Oven

• Preheat oven to 375°F (190°C).

Step 2: Cover with Foil

• Cover the crab legs loosely with foil to prevent drying.

Step 3: Bake

• Bake for 12–15 minutes.

• Crab legs are pre-cooked, so baking is mainly to reheat and allow butter to penetrate.

Step 4: Baste

• Halfway through, open foil and baste with remaining butter sauce.

• This step enhances flavor and keeps meat moist.

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VII. OPTIONAL BROILING STEP (FOR GOLDEN TOP)

• After baking, place crab legs under the broiler for 2–3 minutes.

• Watch closely: garlic may brown quickly.

• Gives a slightly caramelized surface and extra aroma.

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VIII. SERVING SUGGESTIONS

1. Presentation:

   • Transfer crab legs to a large platter.

   • Drizzle with reserved butter sauce.

   • Garnish with lemon wedges and fresh parsley.

2. Accompaniments:

   • Sides: Corn on the cob, roasted potatoes, garlic bread, coleslaw, or rice pilaf.

   • Dips: Serve extra melted butter for dipping, perhaps with a squeeze of lemon.

3. Wine Pairing:

   • Crisp white wines: Sauvignon Blanc, Chardonnay, Pinot Grigio.

   • Sparkling wine is excellent for festive dinners.

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IX. FLAVOR PROFILE

• Sweet and tender crab meat — melts in the mouth.

• Rich, garlicky butter — infused with lemon, paprika, and parsley.

• Subtle spice — Old Bay or paprika adds depth without overwhelming the crab.

• Bright freshness — lemon zest and juice cut richness.

The balance of sweet seafood flavor + buttery richness + aromatic seasoning makes this dish irresistible.

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X. VARIATIONS

1. Cajun Butter Crab Legs

• Add ½ teaspoon cayenne pepper, 1 teaspoon smoked paprika, and ½ teaspoon garlic powder to butter sauce.

• Creates a slightly spicy Southern twist.

2. White Wine Butter

• Add ¼ cup dry white wine to the butter and garlic mixture.

• Simmer for 2 minutes before basting.

• Adds subtle acidity and complexity.

3. Lemon-Herb

• Add fresh thyme or tarragon to the butter sauce.

• Perfect for a lighter, aromatic profile.

4. Garlic-Parmesan

• Sprinkle freshly grated Parmesan over crab legs after baking.

• Pop under broiler for 2 minutes to create a cheesy crust.

5. Sheet Pan Seafood Feast

• Add shrimp, scallops, and clams to the same pan with crab legs.

• Bake together in butter sauce for a luxurious seafood platter.

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XI. TIPS FOR PERFECT CRAB LEGS

1. Avoid overcooking: Pre-cooked crab legs only need reheating; over-baking dries out meat.

2. Butter infusion: Use basting generously. Crab absorbs flavor well.

3. Serving warm: Crab legs are best served immediately; leftovers can be reheated in foil at 325°F (163°C) for 8–10 minutes.

4. Shell cracking: Serve with small mallets or shears for easy eating.

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XII. STORAGE AND LEFTOVERS

• Refrigerator: Store cooked crab legs in airtight container for 2–3 days.

• Reheating:

  1. Wrap in foil, bake at 325°F for 8–10 minutes.

  2. Reheat butter sauce separately and pour over crab legs before serving.

• Freezing: Not recommended after baking in butter; best to freeze pre-cooked crab legs unopened.

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XIII. COMMON MISTAKES TO AVOID

1. Overcooking pre-cooked crab legs → rubbery meat.

2. Burning garlic → makes butter sauce bitter.

3. Under-seasoning butter → bland crab, despite sweetness of meat.

4. Skipping basting → drier legs, less flavor.

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XIV. COMPLETE RECIPE CARD

Ingredients:

• 2–3 lbs pre-cooked crab legs

• ½ cup unsalted butter

• 3–4 cloves garlic, minced

• 1 tsp lemon zest

• 2 tbsp lemon juice

• ½ tsp paprika

• 1 tsp Old Bay seasoning (optional)

• 1 tbsp fresh parsley, chopped

• Salt and black pepper to taste

• Lemon wedges for serving

Instructions:

1. Preheat oven to 375°F.

2. Thaw crab legs if frozen; arrange on foil-lined sheet pan.

3. Melt butter, add garlic, cook 1–2 minutes.

4. Stir in lemon zest, lemon juice, paprika, Old Bay, parsley, salt, and pepper.

5. Brush half of butter sauce over crab legs.

6. Cover with foil; bake 12–15 minutes.

7. Halfway through, baste with remaining sauce.

8. Optional broil 2–3 minutes for golden top.

9. Serve immediately with reserved butter, lemon wedges, and parsley garnish.

Optional Variations: Cajun, White Wine, Lemon-Herb, Garlic-Parmesan, Sheet Pan Seafood Feast.

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XV. FINAL NOTES

This recipe highlights the sweet, tender crab meat while allowing the butter sauce to shine with garlic, lemon, and mild seasoning. Baked crab legs are:

• Simple yet elegant

• Perfect for holidays, celebrations, or a romantic dinner

• Customizable with spices, herbs, and seafood additions

Every bite delivers rich, buttery flavor, brightened by lemon, with a gentle oceanic sweetness. These crab legs are a restaurant-quality seafood dish, made right at home.

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I can also create a detailed 3-method guide showing:

1. Baking with parchment for extra moisture

2. Broiling only for a caramelized finish

3. Steaming in foil packets with wine and herbs

This would expand your recipe guide even further.

Do you want me to do that next?