Another great suggestion for Labor Day. I don’t know about you, but our grill is going to be packed with all sorts of good eats. Yet some sweet, succulent crab legs would be such a welcome addition to the banquet table. When I saw this recipe, I knew in an instant that it would be perfect.
First of all, the legs are baked in the oven, so you won’t be taking up valuable grill space. That’s important when you are cooking for a crowd. Second, the legs are split in half lengthwise, exposing the meat. It means easier to eat, more flavor getting to the meat and faster heating time. All great stuff, don’t you think?
Baked Crab Legs with Garlic Lemon Butter
3 lbs King Crab Legs
1 Cup melted Butter
6 Garlic Cloves, minced
3 tablespoon Italian Parsley, chopped
1 1/2 tablespoons lemon juice
Lemon slices for serving
Thaw the crab legs if they are frozen.
Heat oven to 375 degrees. Line a large rimmed baking sheet with foil for easy clean up, and set aside.
Using a good pair of kitchen scissors, cut the shell lengthwise. Switch to a good, sharp knife and cut through the meat following your scissor incision to create two halves from each leg, completely exposing the meat. Arrange legs, meat side up, on the prepared baking sheet.
Melt the butter in a microwave, for about 30 seconds in 10 second intervals. While the butter melts, finely mince the garlic and chop or snip the parsley.
When the butter is completely melted, add the garlic, parsley and lemon juice. Stir to mix well. Drizzle the butter mixture on the exposed crab meat, then brush to spread evenly. Set aside any remaining garlic butter for dipping.
Bake the crab legs in the oven for about 5 minutes, or until the crab legs are heated. While the legs are warming in the oven, slice the lemons into wedges and arrange on a large serving platter.
Once the legs are warmed through, serve immediately with the remaining garlic lemon butter and lemon slices for fresh squeezed juice.
Original Recipe: Rasamalaysia