Description
Delicious Garlic Butter Baked Crab Legs feature succulent crab legs coated in a flavorful garlic butter sauce, enhanced with fresh parsley and Parmesan cheese, then baked to perfection. This easy-to-make seafood dish is perfect for a special dinner or entertaining guests, delivering a rich and savory experience with minimal preparation.
Ingredients
Scale
Crab Legs
- 2 lbs crab legs
Garlic Butter Sauce
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
Seasonings and Garnish
- 2 tablespoons chopped parsley
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the crab legs evenly and thoroughly.
- Prepare Garlic Butter Mixture: In a small bowl, combine the melted unsalted butter with minced garlic and fresh lemon juice. Mix well to infuse the butter with bright, garlicky flavors.
- Arrange Crab Legs: Place the crab legs evenly in a baking dish, making sure they lay flat and have enough space for the butter sauce to coat them well.
- Add Sauce and Seasonings: Pour the garlic butter mixture over the crab legs, then sprinkle grated Parmesan cheese, salt, pepper, and chopped parsley on top to add richness and fresh herbaceous notes.
- Bake: Bake the crab legs in the preheated oven for 15 to 20 minutes, until they are heated through, the butter is bubbling, and the Parmesan cheese begins to lightly brown.
- Serve: Remove from oven and serve immediately with lemon wedges on the side for squeezing over the crab legs, enhancing the dish’s fresh citrus flavor.
Notes
- Use pre-cooked crab legs to reduce cooking time; baking primarily heats and flavors the crab.
- You can substitute Parmesan with a milder cheese or omit it for a dairy-free option.
- For extra flavor, add a pinch of red pepper flakes to the garlic butter mixture.
- Serve with crusty bread to soak up the delicious garlic butter sauce.
- Ensure crab legs are fully thawed if using frozen for even cooking.
