Every summer, I look forward to a big platter of crab claws bathed in garlicky, buttery goodness. This recipe isn’t fussy — it’s about letting the natural sweetness of the crab shine while giving it a boost with a rich, flavorful butter bath. It’s the kind of dish you don’t eat politely with a fork and knife. You roll up your sleeves, tie your hair back, and just go for it.
Why I Love Making These
I grew up thinking crab was only for special occasions, but snow crab claws have changed that for me. They’re easy to find, come pre-cooked, and all they need is a warm soak in a buttery, garlicky, slightly boozy mix to taste like something you’d get at a seaside restaurant. And that moment when you squeeze roasted lemon over the hot crab meat? That’s pure happiness on a plate.
What You’ll Need
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Snow crab claws or legs – Already cooked, so you’re just reheating and flavoring them.
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Butter – Use salted butter for a fuller flavor. European-style butters are extra creamy if you feel like splurging.
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Olive oil – Keeps the butter from burning and adds a smooth richness.
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Fresh garlic – Lots of it. I go for 15–18 cloves, finely minced or smashed.
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Seasonings – Old Bay seasoning, granulated onion, roasted granulated garlic, dried parsley, dried dill, crushed red pepper flakes, sea salt, and black pepper.
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Beer – Any light beer works; it adds depth without overpowering the crab. You can swap with chicken, seafood, or vegetable stock.
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Fresh lemons – Halved or quartered, added in to roast and squeeze over just before serving.
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Optional – Corn on the cob chunks to nestle in the pot and soak up the buttery sauce.
My Tips for the Best Flavor
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Fresh garlic over jarred every time – The difference in flavor is huge.
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Don’t overload with seasoning – Crab has a sweet, delicate flavor, and too much salt or spice can drown it out.
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Use beer that’s light and crisp – You’re going for a background note, not a strong brew flavor.
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Roast the lemons with the crab – This caramelizes their juice, making it sweeter and richer.
Step-by-Step
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Make the garlic butter base – In a large oven-safe pan, melt butter with olive oil over medium heat. Stir in Old Bay, granulated onion, roasted garlic powder, parsley, dill, crushed red pepper, and a pinch of salt and pepper.
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Add the garlic – Stir in all the fresh garlic and let it gently cook in the butter for 1–2 minutes.
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Add the crab – Place crab clusters in the pan, spooning the butter over them so every nook is coated. Lower the heat.
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Tuck in the extras – If you’re adding corn, nestle it between the crab clusters so it soaks up the butter.
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Pour in the beer – About a cup. Let it simmer briefly to blend with the butter.
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Add lemons – Place wedges around the crab so they roast and release their juices.
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Bake – Cover and place in a preheated 375°F oven for 30–35 minutes, until everything is hot and fragrant.
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Serve – Transfer to a platter, pour the garlic butter over the top, and squeeze the roasted lemons before digging in.
Serving Suggestions
Serve these right in the pan or pile onto a big platter for a family-style feel. I like adding crusty bread on the side to soak up that buttery sauce. A simple green salad and some cold drinks make it a full summer meal.
Storage and Reheating
These are best eaten fresh, but you can refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a covered pan with a little extra butter to keep the crab from drying out.
Frequently Asked Questions
Can I make these without alcohol?
Yes — just swap the beer for chicken, vegetable, or seafood stock.
What’s the best crab to use?
Snow crab claws are easy to find and cook evenly, but you can use king crab or blue crab if that’s what you have.
How spicy can I make it?
Adjust the crushed red pepper or add cayenne to taste. You can make it mild or fiery.
Do I need to thaw frozen crab before cooking?
Yes, thaw it in the fridge overnight so it heats evenly in the oven.
Creole Butter Garlic Crab Claws
Juicy snow crab legs baked in a rich bath of buttery garlic, zesty lemon, and warm spices — with sweet corn soaking up every drop of flavor.
Ingredients
- 2 ears fresh corn, shucked and cut into 2-inch pieces
- 2 pounds snow crab legs (about 6 clusters)
- 8 ounces salted butter (2 sticks)
- 2 tablespoons extra virgin olive oil
- 15–18 garlic cloves, finely chopped (about ½ cup)
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons Old Bay seasoning
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon dried dill
- 1 heaping teaspoon dried parsley
- 1 teaspoon crushed red pepper flakes
- 8 ounces beer (lager works great)
- 6 lemon wedges
- Sea salt, to taste
- Black pepper, to taste
- Additional fresh parsley, for garnish
Instructions
- Preheat the oven to 375°F.
- In a large oven-safe skillet or roasting dish, melt the butter with olive oil over medium heat. Stir in the chopped garlic, fresh parsley, Old Bay, granulated garlic, granulated onion, dried parsley, dill, and crushed red pepper flakes. Let it cook for about 2 minutes, then season with salt and pepper to taste. Reduce the heat to low.
- Add the crab clusters one at a time, spooning the hot butter mixture generously over each to coat every crevice. Tuck the corn pieces into the pan and baste them with the seasoned butter as well. Tilting the pan can help gather more butter for basting.
- Pour in the beer and raise the heat to medium until it begins to gently simmer. Arrange the lemon wedges around the crab and corn. Cover the dish tightly with a lid or heavy-duty foil.
- Bake for 30–35 minutes on the middle rack until the crab is heated through and infused with the flavors.
- Sprinkle with extra fresh parsley before serving, and squeeze the warm roasted lemons over the crab meat for a final burst of brightness.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 2534Total Fat 63gSaturated Fat 32gTrans Fat 2gUnsaturated Fat 25gCholesterol 283mgSodium 2586mgCarbohydrates 401gFiber 29gSugar 17gProtein 130g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This is one of those recipes that brings everyone to the table without you having to fuss for hours. It’s bold, buttery, garlicky, and just messy enough to feel fun. Serve it with plenty of napkins, a big smile, and maybe a cold drink in hand — it’s summer seafood at its best.
