How to cook frozen crab legs

I’ve gotten a lot of requests for crab legs recipes. Therefore,  in this post I will be sharing an easy crab legs recipe with you!  This recipe will be perfect for any occasion, but I love making it during the holidays ( especially for Christmas & Easter!)

You don’t have to worry about boiling crab, because we will be baking these crab legs!These baked crab legs are coated in a delicious cajun seasoning, mixed with garlic, butter, and plenty of lemon.

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FYI you can use dungeness crab, snow crab, and even king crab legs for this recipe! By the way – If you’re a crab lover, make sure that you check out my crab cake recipe! It’s amazing!

I hope you all give this crab legs recipe a try. Be sure to let me know if you want more seafood recipes down below in this comment sections!

Watch how I made these amazing Snow Crab Legs in the oven, and don’t forget to follow me on Pinterest!

crab legs

  • 2 lbs snow crab legs scrubbed clean
  • 1/4 cup olive oil
  • 1 1/2 tbsp minced garlic
  • 2 tsp cajun seasoning
  1. Preheat the oven on 400 F.
  2. Place the crab legs into a 9×13 bake dish.
  3. Combine the olive oil, garlic, and cajun seasoning in a bowl. Mix until well incorporated.
  4. Divide the oil mixture into two bowls, and set one of the bowls to the side.
  5. Brush the oil mixture on to the crab legs, then cover the bake dish with aluminum foil.
  6. Bake the crab legs in the oven for 10 minutes.
  7. Remove the crab legs from the oven, then brush with more of the oil mixture.
  8. Cover the crab legs with the foil, and bake for an additional 10 minutes.
  9. Remove the crab legs from the oven, then brush with the oil mixture that we set to the side.
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What is a King Crab, anyway?

Let’s back up for a sec before we roast this beastie.

I don’t know about you, but to me, King Crab has always been one of those capital “F” Fancy Foods. It’s right up there with filet mignon and oysters rockafeller. It’s a major player in classic steakhouse surf n’ turf. It feels like it should be complicated to make.

But what, exactly, is King Crab?

There are about 121 species of the prickly, cold water King Crab scrambling around in the seas. Three are most commonly used for food: the red king crab (most prized for flavor), blue king crab (sought out for its sweet meat and giant claws), and golden king crab (the smallest of the three and mildest in flavor).

As with most seafood, there are fishing requirements (size and sex…only males can be kept for food). In the U.S., we catch King Crab up in Alaska (hence, Alaskan King Crab). Alaska’s largest harvest takes place in Bristol Bay, where the King Crab population is abundant and healthy.

As you can tell by the monstrous size of their legs, they’re really big. (Yikes!)

(Photo of brave woman + crab courtesy of the National Oceanic and Atmospheric Administration)

The crabs are a dark, wine red when they’re alive, and bright red when they’re cooked. The meat is snow white, with bright red highlights.

Oh, and it’s notoriously dangerous work to trap them. So before you sit down to dine, say a word or two of thanks to the brave fishermen who fought freezing temps and turbulent seas to bring them to your market. King Crab fishing is the subject of the Discovery Channel’s popular show, Deadliest Catch. (For more fishing facts, Deadliest Catch’s website has a great section called Crab Fishing 101. Check it out here.)

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Did you know?

If that wasn’t enough info about King Crab for ya, here are a few more facts:

  • King Crab legs have a size rating, similar to shrimp. They’re measured by how many legs make up 10 lbs. So, a size of “6-9” means 6-9 legs would weigh 10 lbs. Basically, the smaller the size rating, the bigger the legs.
  • While we all know about the legs, King Crab claws are also reportedly very tasty. If you have the chance to try them, jump at it!
  • King Crabs can live upwards of 20 years.
  • Protein-rich King Crab has no carbs and almost no fat

Recipe Pairing Ideas

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  • 1 lb king crab legs
  • 1/2 stick 4 tablespoons salted butter, melted
  • 3 cloves garlic minced
  • 1 tablespoon chopped parsley
  • 1/2 tablespoon lemon juice
  • Lemon slices
  1. Thaw the crab legs if they are frozen. Using a sharp knife or a pair of a scissors, slice or cut the crab legs into halves to expose the flesh. Arrange them evenly on a baking sheet or tray.
  2. Melt the butter in a microwave, for about 30 seconds. Add the garlic, parsley and lemon juice to the melted butter. Stir to mix well. Drizzle and spread the butter mixture on the crab. Save some for dipping.
  3. Bake the crab legs in the oven for about 5 minutes, or until the crab legs are heated. Serve immediately with the remaining garlic lemon butter and lemon slices. Squeeze some lemon juice on the crab before eating.
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Garlic Lemon Butter Crab Legs Recipe Calories 394 Calories from Fat 172 Total Carbohydrates 2g 1%* Percent Daily Values are based on a 2000 calorie diet.

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