Ingredients:

  • 2 lbs Snow Crab or King Crab Legs (Fully cooked, thawed is best)
  • 1 Tbsp Olive Oil
  • 1/2 tsp Coarse Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 cup Unsalted Butter (High-quality European style preferred)
  • 6 cloves Fresh Garlic, minced
  • 1 Tbsp Lemon Zest (Zest of one large lemon)
  • 2 Tbsp Fresh Lemon Juice
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1/4 tsp Red Pepper Flakes (Chilli Flakes)
  • Salt and Pepper, to taste

Instructions:

  1. Thaw the Crab: If the crab legs are frozen solid, allow them to thaw overnight in the refrigerator, or under cold running water for 30–45 minutes. Do not try to roast from frozen.
  2. Score the Legs: Using sharp kitchen shears, make a lengthwise cut along the top of the thicker parts of the shell. This aids heat penetration and makes the legs significantly easier to eat.
  3. Season and Arrange: Lightly toss the crab legs with olive oil, salt, and pepper. Place the prepared crab legs in a single layer on a parchment-lined baking sheet.
  4. Melt Butter and Infuse Garlic: In a small saucepan over medium-low heat, gently melt the unsalted butter. Add the minced garlic and sauté gently for 1–2 minutes, just until fragrant. Do not allow the garlic to brown or burn.
  5. Finish the Sauce: Remove the pan from the heat. Stir in the fresh lemon zest, lemon juice, chopped parsley, and red pepper flakes. Season generously with salt and pepper.
  6. Reserve Dipping Butter: Pour about 1/4 cup (60ml) of the butter mixture into a small bowl for brushing the crab before serving. Keep the remaining butter sauce warm in the saucepan or a butter warmer to serve as the dipping sauce.
  7. Roast: Preheat the oven to 400°F (200°C). Place the baking sheet with the crab legs into the oven and bake for 12–15 minutes, or until the legs are steaming hot throughout.
  8. Brush and Serve: Remove the crab from the oven. Using a pastry brush, lightly brush the reserved 1/4 cup of garlic butter mixture over the exposed shells and meat. Arrange the crab legs immediately on a large platter and serve the remaining warm Garlic Butter Sauce on the side.