Baked Crab Legs in Butter Sauce – A Decadent Seafood Delight

There’s something magical about cracking open a crab leg and pulling out a big, juicy piece of sweet crab meat—especially when it’s dripping in garlicky, buttery goodness. Baked to perfection and smothered in a herbed lemon butter sauce, these crab legs feel like a five-star meal, but with minimal effort.

The first time I made baked crab legs, I was honestly shocked at how easy it was. You toss them in a pan, pour that buttery magic on top, and let the oven do the work. No fuss, no boiling water, no seafood boils taking over your stovetop. Just tender, flavorful crab that tastes like it came straight from the coast.

Whether it’s for date night, a holiday dinner, or just because crab was on sale (score!), this dish always hits the mark.

Why You’ll Love This Recipe

• Ultra-easy, no boiling required: The oven does the work—no need for a seafood steamer or giant pot.
• Garlic butter sauce: The kind of sauce you’ll want to dip everything into (bread, veggies, your fork…).
• Tender, flavorful crab meat: Baking locks in the moisture and lets the crab shine.
• Perfect for celebrations or indulgent nights in: Feels fancy without being fussy.
• Minimal cleanup: One pan, one sauce—easy cleanup, more time for enjoying dinner.

This is one of those meals that looks and tastes like it came from a seafood restaurant, but it’s 100% do-able in your own kitchen.

Prep Time and Servings

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 2–4
• Calories per serving: 480
• Protein: 30g | Carbs: 5g | Fat: 38g

Ingredients

• 2 lbs crab legs (king crab or snow crab), thawed if frozen
• 1/2 cup unsalted butter (1 stick)
• 4 cloves garlic, minced
• 1 tablespoon lemon juice
• Zest of 1 lemon
• 1 tablespoon chopped fresh parsley (plus more for garnish)
• 1 teaspoon Old Bay seasoning (optional)
• Salt and freshly cracked black pepper, to taste
• Lemon wedges, for serving

Crab legs: King crab has huge, meaty legs; snow crab is a little easier to handle but just as tasty.
Butter: The rich base of the sauce—salted or unsalted works.
Garlic + lemon: Bright and punchy, balances the richness.
Old Bay: Totally optional, but adds that classic seafood flavor.
Parsley: Adds color and a pop of freshness.

Step-by-Step Instructions

1. Preheat and prep

• Preheat your oven to 375°F.
• Place crab legs in a single layer in a large baking dish or rimmed sheet pan.

2. Make the garlic butter sauce

• In a small saucepan over medium heat, melt the butter.
• Add garlic and sauté for 1–2 minutes until fragrant.
• Stir in lemon juice, lemon zest, parsley, and Old Bay seasoning (if using).
• Season with salt and pepper to taste.
• Remove from heat.

3. Pour sauce over crab legs

• Pour the warm butter sauce evenly over the crab legs in the pan.
• Use tongs or a spoon to gently turn the crab legs so they’re coated.

4. Bake

• Cover the pan with aluminum foil and bake for 15–20 minutes, until heated through and steaming.
• If you want a slightly charred finish, remove the foil and broil on high for 2–3 minutes at the end—just keep a close eye on it.

5. Serve

• Transfer to a platter, spoon extra butter sauce over the top, and sprinkle with fresh parsley.
• Serve hot with lemon wedges and warm crusty bread (to soak up that sauce—trust me, you’ll want it all).

How to Serve

• With crusty bread or garlic toast to soak up all that luscious butter.
• Over rice or mashed potatoes to make it a full, hearty meal.
• Next to roasted asparagus, corn on the cob, or a fresh green salad.
• Add dipping sauces like spicy remoulade, lemon aioli, or more melted butter.

Extra Tips for Success

• Use kitchen shears to cut the shells before baking for easier eating.
• Thaw frozen crab legs overnight in the fridge for best results.
• Don’t overbake—crab is already cooked when sold frozen. You’re just reheating.
• Line the pan with foil or parchment for easy cleanup.
• Serve with crab crackers and small forks to help get every bite of meat.

Variations

• Add spice: Stir a pinch of red pepper flakes or cayenne into the butter sauce.
• Go Cajun: Add a teaspoon of Cajun seasoning for Southern flair.
• Make it herby: Add chopped dill or thyme for a different flavor profile.
• Add shrimp or scallops to the pan for a seafood medley.
• Drizzle with honey butter for a sweet and savory twist.

Storage and Leftovers

• Fridge: Store any leftover crab meat in an airtight container for up to 2 days.
• Reheat gently in a skillet with a bit of extra butter or microwave in 30-second intervals.
• Don’t refreeze previously frozen and cooked crab.

Special Equipment

• Kitchen shears: For cutting open crab legs with ease.
• Baking dish or sheet pan: Make sure it has sides to hold the sauce.
• Small saucepan: For melting and infusing the butter.
• Tongs or seafood forks: Helpful for handling and serving.

FAQ

Can I use frozen crab legs?
Yes—just thaw them overnight in the fridge or place them in a sealed bag and submerge in cold water for 30 minutes.

Do I have to crack the legs before baking?
Not required, but it makes eating easier. You can snip a few shells open before baking if you prefer.

What kind of crab is best?
King crab is meatier and more dramatic; snow crab is easier to work with and more budget-friendly. Both are delicious.

Can I double the butter sauce?
Yes! Especially if you’re serving it with rice, pasta, or bread. No one has ever complained about too much garlic butter.

What’s the best side dish?
Roasted veggies, corn on the cob, lemony rice, or even pasta tossed in the leftover butter sauce.

Can I make this dairy-free?
Yes—use a dairy-free butter substitute that’s made for cooking and has a rich flavor.

Do I need to flip the crab while baking?
Not necessary, but you can gently turn them once to make sure they’re evenly coated.

What wine pairs well with this?
Stick to halal grape juice, or sparkling apple cider for a fancy, non-alcoholic pairing. The light sweetness balances the richness perfectly.

Can I prep this ahead of time?
You can make the butter sauce ahead and keep it in the fridge for 1–2 days. Just reheat and pour over the crab right before baking.

Is this recipe halal-friendly?
Yes—crab is generally considered halal, and this dish contains no alcohol or non-halal ingredients.

Conclusion

Baked Crab Legs in Butter Sauce is what you make when you want something impressive but easy, luxurious but laid-back. It’s a celebration on a sheet pan—simple enough for a Tuesday night, special enough for an anniversary dinner. Once you try it, you’ll wonder why you haven’t been making crab legs at home all along.

Give it a go and tag me with your seafood spread—I’d love to see how your crab night turns out!

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