Ingredients
For the Crab Legs
- 1.5–2 kg king crab legs (fresh or thawed)
- 2 tablespoons olive oil
- Salt and cracked black pepper (light amount, crab is naturally salty)
For the Garlic Butter Sauce
- 1 cup unsalted butter
- 6–8 cloves garlic, finely minced
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped parsley
- 1 teaspoon chopped dill (optional)
- 1 teaspoon paprika or smoked paprika
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon Old Bay seasoning (optional but recommended)
Finishing
- Extra parsley for garnish
- Lemon wedges for serving
Instructions
1. Prepare the Crab Legs
King crab legs are thick and armored, so preparing them properly helps the flavors reach the meat. Using kitchen scissors, cut along the shell on the softer white side to open them slightly. You don’t need to remove the shell entirely—just open the top so the garlic butter can seep inside.
Pat the crab legs dry with a paper towel and brush lightly with olive oil. Season with just a hint of salt and pepper.
2. Make the Garlic Butter Sauce
In a saucepan over medium heat, melt the butter slowly. Add the minced garlic and cook for 1–2 minutes until fragrant but not browned. Stir in the lemon zest, lemon juice, paprika, parsley, dill, and optional chili flakes. Taste the butter—it should be rich, garlicky, slightly lemony, and full of flavor.
This butter is what creates the shiny glaze you see in the photo.
3. Preheat the Grill or Oven
You can cook these crab legs on:
- An outdoor grill
- An indoor grill pan
- An oven broiler
Set your grill or oven to 200–220°C (400–425°F).
Grilling adds a smoky flavor and mimics the charred edges seen in the picture.
4. Brush the Crab Legs
Place the crab legs on a baking tray or directly on the grill. Generously brush the garlic butter sauce over the meat, letting it drip into the shell cracks. Spoon extra butter inside the opened shells.
5. Grill or Bake
Cook the crab legs for 10–12 minutes, brushing more garlic butter halfway through. If using a grill, close the lid for even heating. The crab is already cooked when purchased, so you’re only reheating and infusing flavor.
Signs they are perfect:
- The meat is steaming hot
- The shell edges are slightly charred
- The top develops a glossy, golden layer of melted butter
6. Final Butter Glaze
After removing from heat, pour the remaining garlic butter over the crab legs while hot. Sprinkle chopped parsley to mimic the fresh herb look in the photo.
7. Serve Hot
Serve immediately with lemon wedges, extra butter sauce, and bread or rice to absorb the juices.
Flavor Tips for the Best King Crab Legs
Use Quality Butter
Good butter dramatically improves the taste. European-style or high-fat butter melts smoother and enriches the crab.
Don’t Oversalt
Crab meat is naturally salty from the ocean, so a minimal amount of added salt is enough.
Add Smokiness
Smoked paprika or grilling directly over charcoal intensifies the flavor beautifully.
Enhance with Herbs
Fresh parsley, dill, chives, or even a touch of thyme can brighten the dish.
Optional Variations
Spicy Garlic Butter Crab
Add more red chili flakes, cayenne pepper, or a dash of hot sauce to the butter.
Herb & Wine Crab Legs
Replace half the lemon juice with ¼ cup white wine and simmer 2 minutes before brushing onto the crab.
Creamy Cajun Crab Legs
Mix 1 teaspoon Cajun seasoning and a splash of heavy cream into the butter for a richer, deeper flavor.
What to Serve with King Crab Legs
This luxurious dish pairs well with:
- Roasted baby potatoes
- Grilled corn
- Garlic mashed potatoes
- Fresh salad with lemon vinaigrette
- Steamed asparagus
- Buttered rice or herbed couscous
The sweetness of the crab is complemented by simple, clean sides.
Storage & Reheating Tips
Storing
- Keep leftover crab in an airtight container in the fridge for up to 2 days.
- Do not freeze after cooking—texture suffers.
Reheating
- Warm gently in a covered pan with a splash of butter.
- Avoid microwaving; it dries out the meat.