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
- 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. - Pat dry thoroughly—dry shells help the butter cling and prevent steaming.
- Preheat the oven to 400°F (205°C). Line the sheet pan with foil for easy cleanup.
- 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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