There’s something about cracking open a crab leg and dipping that sweet meat into melted butter that just feels like home. Growing up near the coast, crab feasts were more than meals — they were gatherings. Everyone had buttery fingers, newspapers spread across the table, and plenty of laughter in the air. That’s the same cozy spirit I bring to this Garlic Butter Baked Crab Legs recipe — simple, satisfying, and baked right in your oven without the mess of a big seafood boil.
Why You’ll Love This Recipe
This is one of those recipes that looks fancy but is almost effortless. Baking the crab legs in foil seals in all that garlicky, buttery goodness, while a sprinkle of Old Bay and Cajun seasoning brings the perfect kick.
I love making these for family dinners or small get-togethers — no giant pot of water, no soggy crab, and minimal cleanup. Just a tray of perfectly juicy crab legs that pull apart like a dream. Plus, the smell of butter and garlic wafting through the kitchen? That’s reason enough.
Ingredients You’ll Need
Here’s what you’ll want to have ready:
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Crab legs: Snow crab or king crab — whichever you can find or prefer. Snow crab is mild, sweet, and easier to crack, while king crab has a slightly richer flavor and more tender meat.
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Butter: Melted and ready to mix — the base of that heavenly garlic coating.
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Olive oil: Helps the butter cling to the crab and adds a light crispness.
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Garlic: Freshly minced for that unmistakable aroma.
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Old Bay seasoning: The classic seafood blend that ties it all together.
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Cajun seasoning (optional): For a little Louisiana-style heat.
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Fresh parsley and lemon: To finish with freshness and a pop of brightness.
Whenever I make these, I always save a little melted butter mixed with lemon juice on the side — perfect for dipping those last few bits of crab meat.
How to Choose and Prep Crab Legs
Most crab legs are already cooked and flash-frozen right after being caught, which means all you’re really doing here is reheating them — but in the best possible way. If the shells are orange or red when you buy them, they’re already cooked.
To prep, just thaw the legs completely (overnight in the fridge works best) and pat them dry before seasoning. This keeps them from steaming too much in the oven and helps the butter mixture cling properly.
If you’re hosting or planning ahead, I like using snow crab for casual meals — the clusters are easy to handle. King crab, on the other hand, is my go-to for holidays or special occasions when I want something a little more indulgent.
How to Make Garlic Butter Baked Crab Legs
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Preheat your oven to 400°F (200°C). Line a baking sheet with foil for easy cleanup.
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Mix the garlic butter: In a small bowl, whisk together melted butter, olive oil, minced garlic, parsley, Old Bay, and Cajun seasoning if you like it spicy.
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Prep the crab: Pat the crab legs dry and arrange them on the baking sheet. Brush the butter mixture over both sides, making sure every crack and crevice is coated.
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Seal and bake: Cover the tray with foil and bake for about 20–25 minutes, just until heated through and steaming.
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Serve hot: Remove the foil, squeeze fresh lemon over the top, and serve immediately with extra butter for dipping.
The moment you crack one open and taste that garlicky butter seeping into the sweet crab meat — that’s pure seafood bliss.
Tips and Tricks
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Don’t overbake: The crab is already cooked — you’re just reheating it, so keep an eye on the timer.
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For extra flavor: Add a splash of white wine or squeeze of lemon to the butter mixture before brushing.
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Serve right away: Crab legs taste best hot, fresh from the oven, when the butter is still sizzling.
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Easy cleanup: Use foil under everything — it keeps the pan spotless and makes gathering the buttery drippings easy.
When I make these for friends, I usually toss a few lemon halves in the oven alongside the crab. They come out caramelized and super fragrant — perfect for squeezing over the top before serving.
Make Ahead and Storage
You can prepare the butter mixture and thaw the crab legs in advance. When it’s time to cook, just brush, cover, and bake.
Leftovers (if you have any!) can be stored in an airtight container for up to two days. To reheat, wrap them in foil and warm gently in the oven at 300°F until hot. I wouldn’t recommend microwaving — it tends to dry the meat.
Serving Suggestions
Serve these Garlic Butter Crab Legs with a simple side of steamed corn, garlic bread, or buttery mashed potatoes. If you’re keeping it light, a fresh green salad with lemon vinaigrette complements the richness perfectly.
And if you want the full coastal experience, pour yourself a cold drink — a crisp white wine, light beer, or even a chilled lemonade — and dig in with your hands. That’s how it’s meant to be enjoyed.
FAQs
Can I use frozen crab legs?
Yes, just thaw them completely in the fridge overnight before baking.
How can I make it spicier?
Add a little extra Cajun seasoning or sprinkle crushed red pepper flakes into the butter mixture.
Do I need to crack the legs before baking?
You can! Slightly cracking them helps the butter seep in deeper and makes them easier to open once cooked.
Can I use imitation crab?
I’d recommend sticking to real crab legs — imitation crab doesn’t hold up well in the oven and won’t give you the same flavor.
Crabs - Garlic Butter Baked Crab Legs
There’s nothing quite like cracking open warm, buttery crab legs at home.
Ingredients
- 2 pounds crab legs (snow crab or king crab)
- 1 tablespoon olive oil
- 3 tablespoons butter, melted
- 2 tablespoons fresh lemon juice (about half a lemon)
- 2 teaspoons chopped fresh parsley
- 6 garlic cloves, minced (or adjust for your taste)
- 2 teaspoons Cajun seasoning (optional, or substitute salt and pepper)
- 1 teaspoon Old Bay seasoning
- Foil, for baking
Instructions
- Preheat the oven to 400°F and line a sheet pan with foil for easy cleanup. Pat the crab legs dry and arrange them on the pan in a single layer.
- In a small bowl, whisk together the melted butter, olive oil, lemon juice, garlic, parsley, and seasonings until well combined. Brush this flavorful mixture generously over both sides of the crab legs.
- Cover the pan tightly with foil and bake for 20 to 25 minutes, until the crab is heated through and the meat turns a pearly white near the shoulder. For extra flavor, uncover halfway through cooking, baste the crab with more butter mixture, then cover again and finish baking.
- Once done, transfer to a serving platter, drizzle with any remaining butter from the pan, and sprinkle with a little extra parsley or seasoning if you like.
- Serve warm with extra garlic butter for dipping and a squeeze of fresh lemon juice.
Notes
- Both snow crab and king crab work beautifully here — just remember that king crab legs may need a few extra minutes due to their size. Feel free to adjust the spice level to your liking or skip the Cajun seasoning for a milder version.
- If you prefer less mess, you can skip brushing the butter directly onto the shells and use it purely as a dipping sauce instead. For extra indulgence, make a second batch of the garlic butter just for dipping — it’s totally worth it.
- If the crab meat feels tough or sticks to the shell, it might have been overbaked or left to cool too long before cracking. Fresh crab will always have a naturally sweet taste, even without heavy seasoning.
- This same recipe also works wonderfully in the Instant Pot or air fryer — both yield tender meat and make the shells easier to crack.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 364Total Fat 9gSaturated Fat 2gUnsaturated Fat 7gCholesterol 345mgSodium 3254mgCarbohydrates 5gFiber 1gSugar 0gProtein 65g
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
Garlic Butter Baked Crab Legs bring all the joy of a seafood boil with none of the fuss. It’s that kind of meal that makes you slow down, get your hands messy, and enjoy every buttery bite. Whether it’s a quiet dinner at home or a family get-together, this recipe captures that coastal comfort I grew up with — simple ingredients, bold flavor, and good company around the table.
