Baked Crab Legs in Butter Sauce

How to make Baked Crab Legs In Butter Sauce

– I ended up getting snow crab legs for sale at the market. I wanted something a little different from steamed, boiled or grilled crab legs, so I ended up putting a few pieces together to make this great dish of crab legs. Enjoy! It would also be delicious with shrimp.

– I’ve been looking for garlic crabs for a very long time. My sister told me to try all the recipes and I’m glad I did. It was an easy and tasty process.

– This is my favourite recipe! Split the shells before throwing the crab legs in. Once it’s done, remove the legs and pour the butter sauce into a dish for dipping….mmmm good.

– I just wanted a recipe for the sauce and it was delivered. Instead of crab legs, I was making pasta, so I doubled the recipes and added about 2 1/2 tablespoons of flour to thicken it. It was delicious!

Ingredients:

– 500 g of king crab legs

– 4 tablespoons (56g) unsalted butter, melted

– 3 cloves of garlic, chopped (about 1 tablespoon of garlic)

– 1-2 teaspoons (4g-8g) Creole seasoning

– ½ tablespoon (7.5 ml) lemon juice

– 1 tablespoon (3g) chopped chives or parsley

– Lemon wedges to serve

Instructions:

– Defrost the crabs’ legs in the refrigerator overnight or, for faster results, place the crabs under cold running water for a few minutes.

– Preheat the oven to 375 F.

– At the time of cooking, cut the crab legs in half so that the crab meat is visible.

– To do this, pass the knife and use kitchen scissors or scissors. You will thank me later.

– Place the crab legs in an ovenproof skillet or on a baking sheet.

– Add the butter, garlic and Creole seasoning to a small bowl.

– Microwave for about one minute. Remove and add the lemon juice. Mix well.

– Brush the crab legs with the butter mixture – reserve the excess for serving.

– Place crab legs in preheated oven for about 5 minutes, or until crab legs are heated through. Sprinkle with parsley or chives.

– Serve immediately with the remaining sauce and/or lemon wedges to press them onto the meat.

Recipe Notes :

– One of the strong points of this recipe is that you don’t try to open the hot crab legs with scissors, the preparation is done before they are heated.

– Please keep in mind that the nutritional information is a rough estimate and may vary considerably depending on the products used.