Baked Crab Legs in Butter Sauce (Step-by-Step)

Tender, sweet crab meat, glossy garlic-lemon butter, and a hint of spice—all done on a sheet pan. Most crab legs sold in stores are pre-cooked and frozen, so baking is really about reheating gently while infusing flavor. Here’s a foolproof, flavorful method you can repeat any night of the week.

What You’ll Need (Serves 2–3)

Crab

• 2–2.5 lb (900–1,100 g) snow crab or king crab legs, thawed (see thawing notes)

Butter Sauce

• 8 Tbsp (115 g) unsalted butter
• 4 garlic cloves, finely minced
• 1 lemon (zest + 2–3 Tbsp juice), plus extra wedges to serve
• 1 tsp Old Bay or 1 tsp Cajun seasoning
• 1 tsp paprika (sweet or smoked)
• 1/2 tsp crushed red pepper flakes (optional, for heat)
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp kosher salt, or to taste
• 1 Tbsp fresh parsley, finely chopped

Pan & Extras

• 1 large sheet pan
• Heavy-duty foil (for easy cleanup or tenting)
• Kitchen shears or crab crackers

Before You Start: Quick Thawing & Prep

1. Thaw safely (best method): Place crab legs in the fridge overnight (8–12 hours).
   Fast method: Seal in a bag, submerge in cold water for 25–35 minutes, changing water once.
2. Pat dry thoroughly—dry shells help the butter cling and prevent steaming.
3. Preheat the oven to 400°F (205°C). Line the sheet pan with foil for easy cleanup.
4. Split a few shell segments with kitchen shears (optional but recommended). A small slit along the shell exposes meat so the butter can seep in.

Step-by-Step: Baked Crab Legs

1) Make the Butter Sauce

• In a small saucepan over low heat, melt butter.
• Stir in garlic and warm 30–60 seconds (do not brown).
• Remove from heat; whisk in lemon zest, lemon juice, Old Bay/Cajun, paprika, chili flakes (if using), black pepper, and salt.
• Stir in parsley.
• Reserve 1/3 cup for serving as a dipping sauce.

2) Sauce the Crab

• Arrange crab legs on the sheet pan in a single layer.
• Brush generously with the butter sauce, lifting clusters to coat both sides.
• Tuck a few lemon slices around for aroma (optional).

3) Bake

• Bake at 400°F (205°C) for 12–15 minutes if thawed.
  • Tip: Halfway through, baste with pan butter for extra gloss.
• If your legs are still partially frozen, tent lightly with foil and bake 20–25 minutes, removing the tent for the last 5 minutes.

4) Optional Broil Finish

• For charred, restaurant-style edges, broil 1–2 minutes. Watch closely.

5) Toss & Serve

• Transfer to a platter, spoon over some of the hot pan butter plus a splash of the reserved sauce.
• Serve immediately with extra lemon wedges, the rest of the butter sauce for dipping, and warm bread or steamed rice.

Flavor Variations

Garlic–Herb (classic):
Replace Cajun/Old Bay with 1 tsp Italian seasoning + extra parsley and a pinch of nutmeg.

Spicy Cajun:
Use 2 tsp Cajun seasoning, add 1/2 tsp cayenne and a dash of hot sauce to the butter.

Lemon–Caper:
Add 1 Tbsp capers, drained, and a pinch of dill to the finished butter.

Chili–Lime:
Swap lemon for lime, add 1 tsp chili powder and finish with cilantro.

Side Ideas

• Corn on the cob, roasted or boiled
• Garlic butter noodles or jasmine rice
• Green salad with a citrus vinaigrette
• Roasted asparagus or broccoli

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