Garlic-Roasted Wild Alaskan Crab Legs
Does just the thought about eating crab legs make you giddy? This recipe is definitely flavorful with a little kick. I mean, who doesn’t love garlic? Whether it is the tender and flavorful meat or just the social aspect of cracking up the legs over a great conversation. They are a favorite.
This is what you will need
- 4-6 lbs crab legs
- 1/4 cup extra virgin olive oil
- 1 TBS Cajun/Creole or favorite seafood seasoning (Old Bay, Tony Chachere’s, Luisiana, etc depending on preference)
- 6-8 garlic cloves minced
- 1/4 cup fresh Italian Parsley finely chopped
- 1/2 TBS crushed red pepper
- 1/4 cup unsalted butter
- Juice of 1 lemon
- Rinse your crab under cold running water to removes any ice glaze and to loosen up the bands and top shell so that they can easily be removed. Each crab is glazed so that the meat is protected from the temperature changes (freeze/defrost cycle) in your freezer and internal water migration which results in freezer burn.
- With the bands and top shell removed blot the legs dry with a paper towels. Place your legs in a sheet pan and brush on a coating of the extra virgin olive oil.
- Sprinkle the Cajun seasoning, minced fresh Italian parsley, minced garlic, and red pepper flakes.
- Divide the butter into pieces and distribute the pieces all over the legs.
- Place legs in a preheated 385 degree oven. Every 5 minutes, baste the juices in the pan over the crab legs. Allow a total of 15-20 minutes baking time.
- When the crab legs are done cooking, drain the juices/flavored butter in a small bowl for dipping. Â Squeeze the lemon juice over all the legs.
There you have it. Grab your picking forks and a crab cracker.This is sure to be a crowd-pleaser.
The crushed red pepper flakes give it the right amount of kick and the garlic…. you can’t go wrong.
Preheat oven to 385 degrees. Rinse crab under cold running water to remove ice glaze, shell, and bans. Pat leg dry with paper towel. Place them on sheet pan and baste legs and meat with olive oil. Sprinkle seasoning, minced garlic, parsley and crushed read pepper. Divide butter into 1/2-inch pieces and placing them all over the legs. Place legs in 385 degree oven. Baste the legs with the dripping in the pan every five minute until they have baked a total 15-20 minutes.
Drain drippings in a small bowl for dipping and squeeze lemon juice over the legs. Crack open the legs, dip, and enjoy.