Ingredients:

  • 2 lbs King Crab Legs, thawed completely
  • 1 Tbsp Olive Oil
  • 8 Tbsp Unsalted Butter (1 stick), divided
  • 4 large cloves Garlic, finely minced
  • 2 Tbsp Fresh Lemon Juice
  • 1 tsp Lemon Zest
  • 3 Tbsp Fresh Flat-Leaf Parsley, finely chopped
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/4 tsp Red Pepper Flakes (optional)

Instructions:

  1. Thaw the Crab: If frozen, ensure the crab is fully thawed overnight in the refrigerator or submerged in cold water for 1–2 hours. Pat the legs completely dry with kitchen paper.
  2. Pre-Cut the Shells: Using sturdy kitchen shears, carefully cut a slit down the length of the thickest part of each crab section. This allows the butter to penetrate the meat and makes serving easier.
  3. Preheat the Oven: Position a rack in the centre of the oven and preheat to 400°F (200°C). Line a large baking sheet with parchment paper.
  4. Melt the Butter: In a small saucepan or microwave-safe bowl, melt 6 Tbsp of the butter. Leave the remaining 2 Tbsp of butter solid for now.
  5. Combine the Baste: Pour the melted butter into a mixing bowl. Stir in the minced garlic, lemon juice, lemon zest, parsley, salt, pepper, and optional red pepper flakes. Whisk until well combined. Reserve 2 Tbsp of this melted mixture for finishing.
  6. Arrange and Oil: Lightly brush the crab legs with olive oil and arrange them cut-side up on the prepared baking sheet.
  7. Baste Generously: Using a pastry brush, coat the exposed crab meat and the shell slits heavily with the Lemon-Garlic Butter mixture. Ensure the garlic mixture gets deep into the cuts.
  8. Bake: Place the sheet in the preheated oven and bake for 12–15 minutes.
  9. Mid-Cook Baste (Optional): At the halfway point (around 7 minutes), pull the sheet out and give the crab a second generous coat of the melted butter. Return to the oven.
  10. Check for Doneness: The crab is finished when the meat is opaque white and the shells are bright orange/red and piping hot. Do not exceed 15 minutes, as the crab is already cooked and only needs warming through.
  11. Finish and Serve: Remove the crab from the oven immediately. Melt the reserved 2 Tbsp of solid butter and combine it with the reserved basting liquid from Step 5. Drizzle this fresh, vibrant butter mixture over the piping hot crab just before serving.