Baked Crab Legs with Butter Sauce

Let me tell you something—if there’s one dish that never, ever lets me down, it’s crab legs. Especially baked, dripping with garlic butter, and served to the people I love when the house smells like heaven and everyone’s a little sun-kissed from the day.

Crab legs remind me of summers up at the lake—remember those? Long days that started with too much sunscreen and ended with someone accidentally dropping a hot dog into the fire. The evenings were the best, though. Grandma would holler that dinner was ready, and we’d all pile into the kitchen—barefoot, tanned, and starving. She always made seafood like it was second nature. And her butter sauce? My word. You could’ve bathed in it.

This recipe is my way of bottling up that feeling—of laughter echoing off the water, of buttery fingers and napkins stuck to your elbow, and of food that brings everyone to the table without a single complaint. I don’t know about you, but that’s a rare and precious thing these days.

So, Why Make These?

  • It feels fancy without being fussy. Like wearing pearls with sweatpants.

  • The sauce. THE SAUCE. I don’t care how polite you are—you will lick the plate.

  • Minimal effort, maximum praise. It’s basically kitchen magic.

  • Perfect for special occasions… or a Tuesday when you’re feelin’ extra.

  • Customizable. Spicy? Herby? Citrusy? It’s your world, baby.

What You’ll Need (Plus a Few Little Tips)

2 pounds crab legs
King or snow, whatever’s available. If they’re frozen (and they probably are), just let them thaw in the fridge. Pro tip: give ’em a rinse to keep things fresh.

1/2 cup unsalted butter
Use the good stuff. We’re not cutting corners today.

2 cloves garlic, minced
Not garlic powder. Fresh. Trust me here.

1 tablespoon lemon juice
Fresh-squeezed if you’ve got it. The bottle will do in a pinch.

1 teaspoon Old Bay
If you’re from the Midwest or the South, you’ve already got this in your cabinet. If not, grab it. It’s worth it.

Salt & pepper
Go easy until you’ve tasted it—Old Bay’s got salt in it already.

Chopped parsley (optional)
I mean, it’s pretty. Adds a fresh little pop, but you won’t hurt my feelings if you skip it.

Let’s Make Magic Happen

  1. Preheat your oven to 375°F.
    Get that cozy warmth going in the kitchen.

  2. Rinse and pat dry those crab legs.
    You want them dry enough to soak up all the buttery love later.

  3. Place the crab legs in a baking dish.
    A 9×13 works great. Nestle ’em in like they’re at a little seafood spa.

  4. Make the butter sauce.
    In a saucepan, melt the butter. Add the garlic—just a minute or so ’til it’s fragrant, not brown. Stir in the lemon juice and Old Bay. Take a deep breath. Yep, it already smells like a good decision.

  5. Pour that luscious sauce all over the crab legs.
    Get into the cracks. Don’t be shy.

  6. Cover with foil and bake for 25 minutes.
    Then remove the foil and bake another 5 so the tops get just a hint of golden goodness.

  7. Garnish (or not) with parsley, salt, and pepper.
    Serve it hot. With napkins. Lots of napkins.

Switch It Up if You Want

  • Spice it up with red pepper flakes or cayenne.

  • Add extra lemon or even some zest for a brighter flavor.

  • Herbs are your friend—thyme, dill, tarragon, go wild.

  • Smoky twist? A little smoked paprika never hurt nobody.

  • No seafood cracker? Kitchen shears, honey. No need to overthink it.

What to Serve With It

Here’s what we usually have with ours:

  • A simple green salad with vinaigrette (to cut the richness).

  • Crusty bread—you’ll want to mop up that butter like a pro.

  • Roasted baby potatoes or grilled corn if you’re feelin’ festive.

  • And maybe a glass of white wine or a cold lemonade on the side. Bliss.

Leftovers? Ha. But Just in Case…

If you do happen to have a few legs left:

  • Store in the fridge (sealed tight) for up to 2 days.

  • Reheat in the oven, covered, at 300°F until warmed through—about 10–12 minutes.

  • Microwave? Only if you absolutely have to. And open a window.

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