These crab legs baked in the oven are the best ever! We bake them with lemon halves that are later squeezed over the crab, and then we serve them with garlic butter for a tasty treat.
When it comes to cooking crab legs, you’ll usually see three possible methods: steaming, boiling, or baking. Steaming is a great method, but requires specific equipment, and boiling can lead to water-logged, flavorless crab. Enter: baked crab legs. Anyone can make perfect crab legs with this simple method!.
To really make this recipe stand out, we’re adding roasted lemon wedges to squeeze on top of the crab and a delicious garlic butter to dip it in.
Baking crab legs is a simple and delicious way to enjoy this tasty seafood treat. With just a few ingredients and steps you can have restaurant-quality crab legs coming out of your own oven. In this article I’ll explain everything you need to know to bake crab legs at home, including tips for choosing your crab legs, preparing them, seasoning ideas, baking instructions, and serving suggestions. After reading this, you’ll be ready to make this easy and impressive meal for your family or at your next gathering.
Choosing Your Crab Legs
The first step is selecting high-quality crab legs. Here are some tips:
-
Types of crab legs The most popular varieties for baking are king crab and snow crab King crab legs are thicker with a sweeter flavor Snow crab legs are longer and more slender with a delicate taste.
-
Fresh vs. frozen: You can use either fresh or frozen crab legs. Make sure frozen legs are solidly frozen with no signs of thawing.
-
Size: Choose legs that are 4-8 ounces each. Larger legs may be tougher after baking.
-
Color: Opt for legs with a natural shell color ranging from red to brown. Avoid blackened or yellowish shells.
-
Smell: Fresh crab legs should have a pleasant, mild seafood smell. Discard any with a fishy odor.
I recommend purchasing crab legs from a reputable fish market or grocery store seafood counter when possible. The quality is superior to vacuum-packed grocery store varieties.
Preparing Crab Legs for Baking
Once you’ve chosen your crab legs, here are the easy steps to prepare them for the oven:
-
Thaw frozen legs: Place frozen legs in the refrigerator for 18-24 hours. You can also thaw under cold running water for 30 minutes.
-
Cut legs into sections: Use scissors or kitchen shears to cut legs into individual sections about 3-4 inches long. This makes them easier to bake evenly.
-
Rinse legs: Give the legs a quick rinse under cold water to remove any debris.
-
Pat dry: Dry the legs well with paper towels so seasoning adheres.
-
Brush with oil: Lightly coat legs with olive oil or melted butter. This helps retain moisture and promotes browning.
Your crab legs are now ready for seasoning and baking!
Seasoning Ideas for Baked Crab Legs
One of the great things about baking crab legs is you can add so much flavor with different seasonings. Here are some of my favorites:
-
Old Bay seasoning: This traditional crab seasoning blend adds wonderful flavor without overpowering the crab.
-
Lemon pepper: For a zesty twist, use lemon pepper seasoning or blackening seasoning.
-
Garlic powder and paprika: Mix garlic powder, paprika, salt, and pepper for a simple bake.
-
Butter and herbs: Brush with melted butter and sprinkle with parsley, dill, or other fresh herbs.
-
Lemon juice: After baking, squeeze fresh lemon over the crab legs for a bright touch.
You really can’t go wrong when it comes to seasoning baked crab legs! I recommend playing around with different flavor profiles to find your favorites.
How to Bake Crab Legs to Perfection
Baking crab legs takes minimal time and effort while producing delicious results. Follow these simple steps:
-
Preheat oven to 375°F: This temperature evenly cooks crab legs without drying them out.
-
Line pan with foil: Cover a rimmed baking sheet with foil for easy cleanup. The high sides prevent butter and juices from dripping.
-
Arrange crab legs: Place seasoned legs on pan in a single layer to promote even cooking.
-
Bake for 12-15 minutes: Bake until the shells turn opaque and the meat is heated through. Resist the urge to overbake.
-
Optional broiling: For extra browning, broil the legs for 1-2 minutes after baking. Watch closely to avoid burning.
-
Brush with butter: As soon as they come out of the oven, brush with melted butter or lemon butter sauce.
That’s all it takes to make tender, juicy baked crab legs right in your own oven!
Serving Your Baked Crab Legs
Your perfectly baked crab legs deserve an appropriate presentation. Here are some serving suggestions:
-
Provide seafood crackers, small mallets, or crab forks for cracking open legs.
-
Offer lemon wedges for squeezing over the meat.
-
Set out extra napkins for the inevitable drips and spills.
-
Serve with melted butter, garlic butter, or a tangy mustard sauce for dipping.
-
Pair with classic side dishes like corn on the cob, coleslaw, roasted potatoes, or asparagus.
-
For special occasions, create a decorative platter with lemon slices, fresh parsley or dill, etc.
Part of the fun of crab legs is cracking them open and savoring the tender meat inside. Make your presentation inviting and provide the right tools for your guests to enjoy this treat.
Storing and Reheating Leftover Crab Legs
Like any seafood, crab legs don’t last too long after cooking. Here are some tips for storing and reheating leftovers:
-
Store cooked crab legs in an airtight container in the fridge for up to 2 days.
-
Reheat in a 375°F oven for 10 minutes until hot in the center. Avoid overcooking.
-
You can also reheat briefly in the microwave or by steaming for maximum moisture.
-
Flash freeze any longer term leftovers for up to 3 months. Thaw in the fridge before reheating.
-
Refrigerate any uneaten meat picked from the shells and use within 2 days.
With proper storage, you can enjoy your baked crab legs more than once!
Helpful Tips for Great Results
After many trial runs, I’ve picked up some helpful tips for baked crab leg success:
-
Resist the urge to overbake. Crab meat becomes rubbery and dry if cooked too long.
-
Cut slits down the bottom shell before baking for easier access to the meat after.
-
Check for doneness early and often. Look for opaque, reddish shells and meat that is fully opaque.
-
Use tongs or a fork to carefully transfer crab legs on and off the baking pan. Their shells are delicate.
-
Allow crab legs to rest for 5 minutes after baking to make removing the meat easier.
Follow these tips and you’ll have tender, juicy crab leg meat ready to enjoy!
The Benefits of Baking Crab Legs
Why go through the effort of baking crab legs at home when you can boil or steam them? Here are some of the biggest benefits:
-
Adds flavor: Baking allows you to add seasonings and spices that permeate the meat.
-
Preserves moisture: The hot, dry oven environment actually locks in moisture surprisingly well.
-
Easy preparation: Simply coat, season, and bake. Minimal work with foolproof results.
-
Fun presentation: Baked legs look impressive served on a large platter.
-
Kid-friendly: Removing meat from legs is easy and fun for kids.
Once you try baked crab legs, I think you’ll agree the extra flavor and ease is well worth it!
So there you have it – everything you need to know to bake delicious, restaurant-worthy crab legs at home. With the simple tips in this article, you can confidently prepare this elegant entrée for your family or at your next party. Enjoy!
Purchasing the Crab Legs
We purchased our crab legs at the fish counter of our local grocery store. The best thing to do when buying seafood you’re not sure about is to really trust what the person working at the fish counter knows. They do this all the time and are good at it. They’d be happy to answer any questions you have.
A fun fact about crab legs is that they are actually pre-cooked and frozen before you buy them. It doesn’t really matter whether you buy them fresh (defrosted) or frozen because you are just heating them up again when you buy them.
Ingredients for Baked Crab Legs
It only takes 5 easy ingredients, and I bet you already have a few of them! Here’s what you need to make your own baked crab legs that look like they came from a restaurant:
- 1 pound of crab legs
- 1 tablespoon of extra-virgin olive oil
- 2 halved lemons (4 lemon halves in all)
- 4 tablespoons of butter
- 3 cloves of minced garlic
World’s Best Garlic Butter Crab Legs! Baked Crab Legs| How to Cook Crab Legs in the Oven!
FAQ
How long do you keep crab legs in the oven?
How long does it take to cook crabs in the oven?
Is it better to boil or bake crab legs?
What is the best way to cook crab legs?
How do you cook crab legs in the oven?
Stir together oil and seasoning in a small bowl, and brush over each crab cluster. Bake in the preheated oven until hot throughout, about 12 minutes. Serve warm with butter and lemon. If you’ve got a rimmed baking sheet and an oven, these easy baked crab legs are a foolproof way to cook crab legs for a crowd.
How do you cook frozen crab legs?
Preheat your oven to 375°F (190°C) or 400°F (205°C), depending on the recipe. If using frozen crab legs, thaw them in the refrigerator overnight or under cold running water for 30 minutes. Arrange the crab legs in a single layer on a baking sheet or sheet pan. If desired, line the pan with aluminum foil for easy cleanup.
How do you cook crab legs in a crock pot?
Arrange the crab legs in a single layer on a baking sheet or sheet pan. If desired, line the pan with aluminum foil for easy cleanup. Brush the crab legs with olive oil or melted butter, then sprinkle with your desired seasonings. Bake the crab legs for 12-15 minutes, or until heated through.
Can you cook crab legs on a rimmed baking sheet?
If you’ve got a rimmed baking sheet and an oven, you’ve got a foolproof way to cook crab legs for a crowd. Use the pre-cooked and flash-frozen crab legs you can find at the grocery store for the best quality meat. The sheet pan guarantees easy cooking and cleanup, so all you have to focus on is eating.