Juicy Oven Baked Crab Legs

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Growing up, crab legs always meant special occasions at our house. While I love hitting up seafood restaurants, there’s something so satisfying about making them at home – especially when they turn out just as good as the ones at my favorite spot downtown. I spent years thinking I needed a big steamer pot to cook crab legs properly, but let me tell you – your oven can do the job perfectly.

I’ve found that baking crab legs is actually easier than steaming them, and they come out just as juicy and tender. Plus, you can prep and season them exactly how you like. These days, whenever I’m craving crab legs, I don’t have to make reservations or drive across town. I just turn on my oven, grab some butter and seasonings, and get ready for a seafood feast right in my kitchen.

And the best part? Clean-up is so much simpler than dealing with a big steamer pot. Trust me, once you try this method, you might never go back to steaming again.

What Kind of Crab Legs Should I Use?

King crab legs are the star of this recipe, and you’ll typically find them already cooked and frozen at your local seafood counter. While snow crab legs could work as a substitute, king crab is preferred for their large, meaty sections that are easier to handle and offer more substantial bites. When shopping, look for legs that feel heavy for their size and avoid any with obvious freezer burn or discoloration. Most king crab legs come from Alaska or Russia – both are good choices, though Alaskan king crab is often considered the premium option. Just remember that you’re actually reheating rather than cooking them from raw, since virtually all crab legs are cooked right after catching to preserve their freshness.

Options for Substitutions

While some ingredients in this recipe are flexible, others are pretty important to get that perfect crab leg experience:

• King crab legs: King crab legs are the star here, but you can use snow crab legs instead. They’re smaller and sweeter, so you might want to reduce the cooking time by 2-3 minutes. Dungeness crab legs work too, but they’re quite different in size and texture.
• Butter: This is a key ingredient for the sauce, but if you need a dairy-free option, try using ghee or even more olive oil. Just keep in mind that butter gives that classic seafood restaurant taste.
• Garlic: Fresh garlic is best, but in a pinch, you can use 2½ teaspoons of pre-minced garlic or 1 teaspoon of garlic powder. The flavor won’t be quite as fresh, but it’ll work.
• Citrus juices: No lemon or lime? You can use all lemon or all lime juice, or even try orange juice mixed with a splash of white wine vinegar for that citrus kick.
• Dried parsley: This is just for looks, so feel free to skip it or use fresh parsley, chives, or even a sprinkle of paprika for color.

Watch Out for These Mistakes While Baking

The biggest mistake when preparing crab legs is overcooking them, since they’re already pre-cooked when you buy them – you only need to heat them through for about 8-10 minutes at 375°F to maintain their sweet, tender meat. A common error is not cutting slits in the shells before baking, but doing so allows the garlic butter sauce to penetrate the meat and makes the legs easier to crack open later. To prevent the crab meat from drying out, arrange the legs in a single layer and pour the garlic butter sauce directly into the shell slits, then cover the baking dish with foil – this creates a steamy environment that keeps the meat juicy. For the best flavor, baste the legs halfway through cooking with the butter sauce that collects at the bottom of the pan, and let them rest for 3-5 minutes after removing from the oven to allow the juices to redistribute.

What to Serve With Crab Legs?

Crab legs are the star of any seafood dinner, and they pair perfectly with simple sides that won’t overshadow their sweet, delicate flavor. A classic combo is corn on the cob and baby potatoes – both can be tossed in the same garlic butter sauce you’re using for the crab. For some green on your plate, steamed asparagus or a basic mixed green salad with lemon vinaigrette works great. Don’t forget to put out some crusty bread to soak up all that amazing garlic butter sauce – it’s too good to waste!

Storage Instructions

Keep Fresh: Already cooked crab legs can stay in the fridge for up to 3 days in an airtight container. I like to wrap them in aluminum foil first to keep all those tasty juices locked in. The garlic butter sauce can be stored separately in a sealed container in the fridge for up to 5 days.

Prep Ahead: You can mix up the garlic butter sauce a day ahead and keep it in the fridge. When you’re ready to cook, just melt it in the microwave for about 30 seconds. This is super handy when you’re planning a dinner party!

Warm Up: To enjoy leftover crab legs, wrap them in foil and pop them in a 350°F oven for about 10 minutes. Or steam them for 5-6 minutes until they’re heated through. The garlic butter sauce can be warmed up in the microwave in 15-second intervals, stirring between each burst.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 120-140 g
• Fat: 150-160 g
• Carbohydrates: 0-5 g

Ingredients

• 2 pounds king crab legs
• 1/2 cup butter (your choice of salted or unsalted)
• About 5 garlic cloves, minced or pressed (from half a head)
• Juice of 1/2 lemon
• Juice of 1/2 lime
• 2 tablespoons extra virgin olive oil
• Sea salt to taste (optional)
• Dried parsley for garnish (optional)

Step 1: Prepare the Sauce

Begin by preheating your oven to 375 degrees Fahrenheit.

While the oven is warming up, grab a small saucepan and set it on medium-low heat to melt butter.

Once the butter starts to melt, add in the garlic.

I recommend using a garlic press to finely mince the garlic and lightly sauté it until fragrant.

Next, squeeze in the juice of your chosen citrus, such as lemon.

If using a lemon, squeeze the juice into your hand first to easily remove any seeds.

Turn the heat to low, allowing the flavors to meld together while the oven finishes preheating.

Season with salt to taste and add a couple of pinches of parsley.

Finally, whisk in olive oil with a fork until everything is combined.

Turn off the heat.

Step 2: Prepare the Crabs

Arrange your chosen crustaceans in a 9×13 baking dish.

Use a basting brush to coat each crab leg with the prepared sauce.

For an extra flavor boost, consider using an injector to add more sauce directly into the crab meat.

Pour any remaining sauce over the crabs to ensure they’re thoroughly coated.

Step 3: Bake the Crabs

Place the baking dish with the crabs on the center rack of your preheated oven.

Bake for approximately 25 minutes, adjusting the time based on the thickness of the crab legs.

Every 5 to 7 minutes, brush the sauce from the bottom of the pan onto the legs to keep them flavorful and moist.

Step 4: Garnish and Serve

Once the crabs are cooked through, remove them from the oven and sprinkle with a few more pinches of parsley for garnish.

For convenient serving, you can place the baking dish directly on the table, allowing you and your guests to dip the crab meat into the sauce in the pan—conserving dishes and savoring every last drop of the delicious sauce.

For a more polished presentation, use tongs to transfer the crab legs onto a serving platter, and pour the buttery sauce into ramekins for dipping.

Enjoy your crab house-comparable delicacy!

Bon appétit!