Crab legs always remind me of long, relaxed evenings when everyone gathers around the table, cracking shells and dipping everything in warm butter. There’s something wonderfully unhurried about it. This baked crab leg recipe brings that same feeling into a simple weeknight meal — no boil, no fuss, and definitely no soggy crab. Baking keeps everything tender, flavorful, and incredibly easy.
This is one of those dishes I make when I want seafood without the big production that usually comes with it. All it needs is a sheet pan, a bowl of garlic butter, and a hot oven.
A Little Memory Behind This Recipe
I grew up around a lot of seafood, so crab legs always felt like a part of home. We didn’t make them fancy — just butter, a squeeze of lemon, and whatever seasoning was around. As I got older, I started experimenting with different ways to cook them, and baking quickly became my favorite. It keeps the shells firm, the meat sweet, and the seasoning exactly where you want it.
I remember one weekend when we made a huge pan of crab legs for friends. Everyone was gathered around the table with napkins tucked in and butter cups lined up like little lanterns. Before I could even sit down, half the tray was already gone. That’s when I knew this was the method I would stick with.
Why Baking Crab Legs Works So Well
A New Heading: What Makes This Method My First Choice
Here’s why this recipe always wins in my kitchen:
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You skip the water, so the meat never turns soggy.
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The garlic butter has time to soak into the shells.
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It’s ready in about 25 minutes.
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Cleanup is pleasantly easy.
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Both snow crab and king crab work beautifully.
Once you try baking crab legs once, it’s hard to go back to boiling.
Ingredients You’ll Need (Shuffled)
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2 lbs crab legs (snow or king)
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4 tbsp melted butter
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2 tbsp olive oil
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3 cloves garlic, minced
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1 tsp Old Bay seasoning
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1 tsp Cajun seasoning
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1 tbsp chopped parsley
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Lemon wedges for serving
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Salt and black pepper
This combination brings a warm, savory depth to the crab without overpowering its natural sweetness. The garlic and butter soften the spice just enough.
How I Make These Crab Legs
A New Heading: Step-By-Step for Perfect Oven-Baked Crab
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Pat the crab legs dry and lay them on a sheet pan.
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In a bowl, mix melted butter, olive oil, garlic, parsley, and seasonings.
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Brush the mixture generously over both sides of the crab legs.
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Cover the pan with foil and bake at 375°F for about 20–25 minutes.
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Serve warm with lemon wedges — and more melted butter if you’re like me.
The shells turn warm and fragrant, and the meat pulls out in long, sweet pieces that taste like they came from a coastal restaurant.
Tips From My Kitchen
A New Heading: Little Notes That Make a Big Difference
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Most crab legs you buy are already cooked; baking simply reheats them gently.
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If your crab legs are frozen, thaw them just enough to separate the clusters.
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Brush extra garlic butter halfway through baking for richer flavor.
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If you like a little heat, add a pinch more Cajun seasoning.
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Use kitchen shears rather than cracking — it makes getting the meat out effortless.
Baking keeps the flavors concentrated, which is why this method always turns out so well.
Types of Crab to Use
A New Heading: Choosing Between Snow and King Crab
Both types work nicely:
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Snow crab: Easier to crack, mild and slightly sweet, sold in clusters.
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King crab: Larger, more tender, mildly sweeter, sold by the leg, pricier.
I use snow crab most days because it’s simple to work with. King crab feels like a weekend treat.
What to Serve With Crab Legs
A New Heading: My Go-To Pairings
Crab legs play well with simple sides:
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Roasted vegetables
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Garlic mashed cauliflower
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Warm rolls for dipping
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A crisp green salad
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Corn on the cob
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Steamed asparagus
Most nights, I skip the heavy sides and let the crab be the star.
FAQs
Are the crab legs already cooked?
Yes, store-bought crab legs are usually pre-cooked and flash-frozen.
Can I bake them without foil?
You can, but foil keeps the steam in and prevents them from drying out.
Can I use only butter without oil?
Yes, but the oil helps prevent the butter from burning.
Should I rinse the crab legs first?
Pat them dry instead. Rinsing removes some of the natural flavor.
What’s the best way to crack them?
Kitchen shears make it easy to slice along the shell.
Baked Crab Legs with Garlic Butter
There’s something special about cracking open hot crab legs and dipping each piece into rich garlic butter.
Ingredients
- 2 pounds crab legs
- 1 tablespoon olive oil
- 3 tablespoons melted butter
- 2 tablespoons fresh lemon juice
- 2 teaspoons chopped parsley
- 6 garlic cloves, minced
- 2 teaspoons Cajun seasoning (or use salt and pepper to taste)
- 1 teaspoon Old Bay seasoning
- Foil for covering the pan
Instructions
- Warm the oven to 400°F. Pat the crab legs dry and arrange them on a sheet pan so they’re ready for seasoning.
- Stir together the olive oil, melted butter, lemon juice, parsley, garlic, Cajun seasoning, and Old Bay until you have a smooth, fragrant mixture.
- Brush the seasoned butter over the crab legs, making sure to coat both sides generously. Cover the pan tightly with foil and slide it into the oven.
- Let the crab legs bake for 20–25 minutes. For deeper flavor, pull the pan out around the 10-minute mark, remove the foil, and baste the legs with more of the butter mixture. Cover again and continue baking.
- When finished, check the shoulder of the cluster—the meat should look pearly white and heated through. Serve immediately with extra garlic butter for dipping if you like.
Notes
- Snow crab or king crab both work beautifully; king crab may need a few extra minutes in the oven.
- Adjust the seasoning to your taste—omit the Cajun blend if you prefer a milder flavor.
- Basting the crab legs adds richness but can be a bit messy; using the garlic butter as a dipping sauce is a great alternative.
- If the crab doesn’t have much sweetness or the meat sticks inside the shell, it may be underbaked or not very fresh. Cracking the legs while they’re still hot makes it easier to remove the meat cleanly.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 550Total Fat 21gSaturated Fat 12gUnsaturated Fat 9gCholesterol 477mgSodium 4690mgCarbohydrates 6gFiber 1gSugar 0gProtein 82g
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
Baked crab legs bring the joy of a seafood feast right to your kitchen without the usual effort. They’re comforting, quick, and full of flavor — the kind of dish you make when you want something special without making it complicated. Whether you’re cooking for family, a quiet night in, or a small gathering of friends, this recipe brings all the charm of a coastal dinner straight to the table.
