The Best Baked Crab Legs! Baked Crab Legs is a luxurious meal, perfect for holidays and celebrations alike! The natural flavors in King crab meat are rich in a way similar to fresh lobster – so delicious! Chances are, if you like one, you’ll love the other. I was fortunate enough to grow up eating crab … Read more
INGREDIENTS 1 lb (453.59g) king crab legs4 tablespoons (56g) unsalted butter , melted3 cloves garlic , minced (about 1 tablespoon garlic)1-2 teaspoons (4g-8g) Creole seasoning½ tablespoon (7.5ml) lemon juice1 tablespoon (3g) chopped chives or parsleylemon wedges to serve INSTRUCTIONS Preheat oven to 375 F degrees.When ready to cook, cut the crab legs into half so … Read more
Every couple months, I like to make a “fancy” dinner for my husband and I. We both love all types of seafood, but baked crab legs are the family favorite! The warm spicy garlic butter sauce compliments the crab legs so perfectly. I can’t even describe how tasty it is. It is both a dipping … Read more
Ingredients1 lb king crab legs1/2 stick 4 tablespoons salted butter, melted3 cloves garlic minced1 tablespoon chopped parsley1/2 tablespoon lemon juiceLemon slicesInstructionsPreheat oven to 375F.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 … Read more
Ingredients : 1 lb (453.59g) king crab legs 4 tablespoons (56g) unsalted butter , melted 3 cloves garlic , minced (about 1 tablespoon garlic) 1-2 teaspoons (4g-8g) Creole seasoning ½ tablespoon (7.5ml) lemon juice 1 tablespoon (3g) chopped chives or parsley lemon wedges to serve instructions : Preheat oven to 375 F.When ready to cook, … Read more
Ingredients : 1 lb (453.59g) king crab legs 4 tablespoons (56g) unsalted butter , melted 3 cloves garlic , minced (about 1 tablespoon garlic) 1-2 teaspoons (4g-8g) Creole seasoning ½ tablespoon (7.5ml) lemon juice 1 tablespoon (3g) chopped chives or parsley lemon wedges to serve instructions : Preheat oven to 375 F.When ready to cook, … Read more