Baked Crab Legs in Butter Sauce

How to Crack & Eat (Neat and Easy)

1. Twist legs at the joints to separate.
2. Use kitchen shears to cut along the shell’s soft underside.
3. Pull out the meat in long pieces; dip in warm butter and lemon.
4. Keep a small bowl for shells and a napkin nearby.

Common Mistakes (and Fixes)

• Rubbery meat? Overbaked. Stick to 12–15 minutes (thawed), just until steaming hot.
• Watery pan? Crab wasn’t dried well. Pat dry, and avoid adding water to the pan.
• Bland flavor? Don’t skimp on lemon zest and salt in the butter; season to taste.

Make-Ahead & Reheat

• Make-ahead: Mix the butter sauce up to 3 days in advance; refrigerate. Warm gently before using.
• Leftovers: Cool, then refrigerate in an airtight container up to 2 days.
• Reheat gently: 300°F (150°C) covered for 8–10 minutes, or steam 3–4 minutes. Avoid microwaving (toughens meat).

Ingredient Swaps

• Butter alternative: Ghee (richer, less likely to burn) or olive oil (lighter).
• No Old Bay? Use 1/2 tsp celery salt + 1/4 tsp paprika + pinch mustard powder + pinch white pepper.
• Fresh herbs: Chives, dill, or tarragon work well.

Quick Foil-Packet Method (Freezer-to-Oven)

1. Heat oven to 425°F (220°C).
2. Place frozen crab legs on a large foil sheet. Add 3–4 Tbsp butter sauce, seal tightly.
3. Bake 25 minutes (no peeking).
4. Open carefully, add more warm butter, and broil 1 minute if desired.

Summary (at a glance)

1. Thaw & pat dry.
2. Make butter sauce (butter, garlic, lemon, seasoning, parsley).
3. Brush & bake at 400°F (205°C) 12–15 min (thawed).
4. Optional broil 1–2 min.
5. Finish with more butter & lemon. Serve hot.

Enjoy your succulent, buttery crab—with minimal effort and maximum flavor.