Garlic Butter Crab Legs in Buttery Garlic Sauce (Print version)
Tender crab legs warmed in a buttery garlic sauce with lemon, parsley, and a little heat, ready in about 20 minutes.
# Ingredients:
For the crab
01 -
2 1/2 lb (1.1 kg) cooked snow crab leg clusters, thawed if frozen
02 -
1 tablespoon olive oil
03 -
Lemon wedges, for serving
For the buttery garlic sauce
04 -
8 tablespoons (113 g) unsalted butter
05 -
5 cloves garlic, finely minced
06 -
1 tablespoon fresh lemon juice
07 -
2 tablespoons chopped fresh parsley, plus more for serving
08 -
1/4 teaspoon crushed red pepper flakes
09 -
1/2 teaspoon Old Bay seasoning, optional
10 -
1/4 teaspoon black pepper
11 -
Salt, only if needed
# Instructions:
01 -
Thaw the crab legs if frozen and pat them dry. Use kitchen shears to cut a shallow slit along the shell of the larger legs so the sauce can reach the meat.
02 -
Set a large skillet with a lid over medium-low heat. Add the butter and olive oil, then let the butter melt gently without browning.
03 -
Add the minced garlic and cook for about 1 minute, stirring often, until fragrant. Keep the heat moderate so the garlic does not burn.
04 -
Stir in lemon juice, parsley, red pepper flakes, Old Bay if using, and black pepper. Taste the sauce before adding salt because crab can be naturally salty.
05 -
Add the crab clusters to the skillet and spoon the sauce over the shells. Cover and warm for 3-5 minutes, turning once, until the crab is heated through.
06 -
Uncover and gently toss the crab in the buttery garlic sauce. Transfer to a platter, spoon extra sauce over the top, and serve hot with lemon wedges.
# Good to know:
01 -
Most crab legs are sold cooked, so this recipe reheats them gently rather than cooking from raw.
02 -
Cutting a slit in the shells helps the garlic butter reach the crab meat.
03 -
Serve immediately for the best texture.