There’s something theatrical about a platter of crab legs with garlic butter arriving at the table. This crab legs with garlic butter recipe is deceptively simple—just heat the crab and make a fragrant garlic butter. It’s a messy, hands-on feast that feels like a special occasion.
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Why You’ll Love This Crab Legs with Garlic Butter
Effortless Elegance: Looks impressive with minimal work.
Ultimate Flavor Combo: Sweet crab and savory garlic butter are irresistible.
Surprisingly Quick: Ready in under 20 minutes.
Interactive Meal: Cracking and dipping makes dinner engaging.
Ingredients & Tools
- 2 pounds frozen snow crab or king crab leg clusters, thawed
- 1/2 cup (1 stick) unsalted butter
- 4-5 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh parsley, finely chopped
- 1/4 teaspoon smoked paprika (optional, for a hint of warmth)
- 1/4 teaspoon freshly cracked black pepper
- Pinch of salt, to taste
- Lemon wedges, for serving
Tools: A large stockpot with a steamer basket OR a large baking sheet, kitchen shears or crab crackers, small saucepan.
Honestly, the ingredient list is short and sweet for a reason. You really want the crab and the garlic to be the stars here. Using unsalted butter gives you full control over the seasoning, and that fresh lemon juice at the end? It cuts through the richness perfectly. Don’t skip it.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 28 g |
| Fat: | 26 g |
| Carbs: | 3 g |
| Fiber: | 0.5 g |
Serves: 2-3 | Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- Thawing is non-negotiable. For the most even heating and best texture, you must thaw your crab legs completely. The best way is to transfer them from the freezer to the fridge for 8-12 hours, or in a pinch, seal them in a plastic bag and submerge in cold water for about an hour.
- Don’t be shy with the garlic. Freshly minced garlic is key for that pungent, aromatic kick. Pre-minced jarred garlic just doesn’t deliver the same vibrant flavor, and you’ll notice the difference.
- Unsalted butter is your friend. Crab meat can be naturally salty, so starting with unsalted butter prevents the dish from becoming overly salty. You can always add a pinch at the end if you feel it needs it.
- Have your tools ready. There’s nothing worse than having hot crab legs ready to eat and no way to crack them open. Lay out your crab crackers, nutcracker, or even a sturdy pair of kitchen shears and some small forks before you start cooking.
How to Make Crab Legs with Garlic Butter
Step 1: Prepare the Crab Legs. If your thawed crab legs are very large, you can use kitchen shears to cut the clusters into smaller, more manageable sections. This isn’t strictly necessary, but it makes them easier to fit in a pot or on a baking sheet. Pat them dry with a paper towel—this helps the steam or heat penetrate more effectively.
Step 2: Choose Your Cooking Method (Steaming). For the juiciest, most tender results, I highly recommend steaming. Fill a large stockpot with about an inch of water and bring it to a rolling boil. Place the crab legs in a steamer basket and lower them into the pot. Cover and steam for 5-7 minutes. You’ll know they’re ready when they’re heated through and incredibly fragrant. The shells will turn a vibrant orange-red color.
Step 3: Choose Your Cooking Method (Baking). If you prefer to bake, preheat your oven to 375°F (190°C). Arrange the crab legs in a single layer on a foil-lined baking sheet. You can add a couple of tablespoons of water to the pan to create a little steam. Bake for 10-12 minutes, until hot and sizzling.
Step 4: Create the Garlic Butter Sauce. While the crab is heating, melt the stick of butter in a small saucepan over low heat. The trick is to keep the heat gentle. Add the minced garlic and cook for just 1-2 minutes, stirring constantly. You want the garlic to become fragrant and soften, but you must not let it brown or burn, or it will turn bitter. As soon as it’s aromatic, remove the pan from the heat.
Step 5: Finish the Sauce. Stir in the fresh lemon juice, chopped parsley, smoked paprika (if using), and black pepper. Give it a taste and add a tiny pinch of salt only if you think it needs it. The sauce should look glossy and smell absolutely incredible—savory, buttery, and bright from the lemon.
Step 6: Serve Immediately. Transfer the hot crab legs to a large serving platter. You can either pour a little of the garlic butter over the top for a dramatic presentation or serve it on the side in small ramekins for dipping. Don’t forget the lemon wedges for an extra squeeze of freshness right before eating.
Storage & Freshness Guide
- Fridge: Store leftover crab meat (removed from shell) and garlic butter separately in airtight containers for up to 2 days.
- Freezer: Freeze crab meat for up to 3 months; garlic butter can be frozen for 1–2 months.
- Reviving: Reheat crab by steaming for 3–4 minutes; gently rewarm butter on low heat.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery greens with a light lemon vinaigrette provide a crisp, refreshing contrast to the rich, buttery crab.
- Roasted asparagus or broccolini — These sturdy green vegetables are fantastic for soaking up any extra garlic butter left on your plate.
- Crusty, low-carb bread or cloud bread — For those not strictly low-carb, it’s perfect for mopping up the sauce, but a soft, fluffy cloud bread works wonderfully for a carb-conscious option.
Drinks
- A crisp, chilled Sauvignon Blanc — Its high acidity and citrus notes cut through the butter and complement the sweetness of the crab beautifully.
- A light, citrusy lager — The effervescence cleanses the palate between bites, making each one taste as amazing as the first.
- Sparkling water with lemon — A non-alcoholic option that still provides the bubbles and acidity to balance the meal perfectly.
Something Sweet
- A few fresh raspberries with whipped cream — The tartness of the berries is a lovely, light finish after a savory, rich main course.
- A square of very dark chocolate — Just a little something to satisfy the sweet tooth without being too heavy.
- Lemon sorbet — It continues the citrus theme and is incredibly refreshing, acting as a palate cleanser and a dessert in one.
Top Mistakes to Avoid
- Overcooking the crab. Since the crab is already cooked, you are just reheating it. Overheating will make the meat rubbery, tough, and disappointingly dry. Five to seven minutes of steaming is almost always enough.
- Burning the garlic. Garlic burns in a heartbeat and turns from a fragrant delight to a bitter disappointment. Always use low heat and keep a watchful eye on it, taking the butter off the heat as soon as it’s fragrant.
- Skipping the fresh lemon. That splash of acidity is not just a garnish; it’s a crucial
Crab Legs With Garlic Butter
Learn how to make perfect Crab Legs with Garlic Butter in under 20 minutes. This easy, elegant recipe is perfect for a special dinner. Get the recipe now!
Ingredients
For the Crab Legs with Garlic Butter
-
2 pounds frozen snow crab or king crab leg clusters (thawed)
-
1/2 cup unsalted butter (1 stick)
-
4-5 cloves garlic (minced)
-
1 tablespoon fresh lemon juice
-
1 teaspoon fresh parsley (finely chopped)
-
1/4 teaspoon smoked paprika (optional, for a hint of warmth)
-
1/4 teaspoon freshly cracked black pepper
-
pinch salt (to taste)
-
lemon wedges (for serving)
Instructions
-
Prepare the Crab Legs. If your thawed crab legs are very large, you can use kitchen shears to cut the clusters into smaller, more manageable sections. This isn't strictly necessary, but it makes them easier to fit in a pot or on a baking sheet. Pat them dry with a paper towel—this helps the steam or heat penetrate more effectively.01
-
Choose Your Cooking Method (Steaming). For the juiciest, most tender results, I highly recommend steaming. Fill a large stockpot with about an inch of water and bring it to a rolling boil. Place the crab legs in a steamer basket and lower them into the pot. Cover and steam for 5-7 minutes. You’ll know they’re ready when they’re heated through and incredibly fragrant. The shells will turn a vibrant orange-red color.02
-
Choose Your Cooking Method (Baking). If you prefer to bake, preheat your oven to 375°F (190°C). Arrange the crab legs in a single layer on a foil-lined baking sheet. You can add a couple of tablespoons of water to the pan to create a little steam. Bake for 10-12 minutes, until hot and sizzling.03
-
Create the Garlic Butter Sauce. While the crab is heating, melt the stick of butter in a small saucepan over low heat. The trick is to keep the heat gentle. Add the minced garlic and cook for just 1-2 minutes, stirring constantly. You want the garlic to become fragrant and soften, but you must not let it brown or burn, or it will turn bitter. As soon as it’s aromatic, remove the pan from the heat.04
-
Finish the Sauce. Stir in the fresh lemon juice, chopped parsley, smoked paprika (if using), and black pepper. Give it a taste and add a tiny pinch of salt only if you think it needs it. The sauce should look glossy and smell absolutely incredible—savory, buttery, and bright from the lemon.05
-
Serve Immediately. Transfer the hot crab legs to a large serving platter. You can either pour a little of the garlic butter over the top for a dramatic presentation or serve it on the side in small ramekins for dipping. Don’t forget the lemon wedges for an extra squeeze of freshness right before eating.06
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