Among seafood lovers, one of the great debates is which is better/tastier? Lobster or crab? I love both but crab edges out, especially if I am giving a platter of crab legs.
One can find crab legs at your local fish shop and some supermarkets. Much of the product is flash-frozen but it’s high quality.
The best is king crab but snow crab is also good eats. Crab meat is already briny so not much salt is needed to round out the dish. I use salted butter and a bit of Old Bay seasoning for accent but you can adjust to your tastes.
Crab needs butter, garlic and lemon and the fresh parsley offers balance. A worthy splurge.
Baked Crab Legs
(serves 4)
2 lbs. king or snow crab legs, cut lengthwise in half with scissors
1/2 cup melted salted butter (use extra-virgin olive oil if you like)
3 cloves of garlic, minced
1/4 cup dry white wine
juice of half lemon
olive oil for brushing on crab
Seasoning of your choice (Old bay, Cajun, seasoning salt)
Garnish
1/2 chopped fresh parsley and lemon wedges
pre-heated 500F oven
- If using frozen crab legs, defrost overnight in the fridge. Into a small pot, add butter, garlic, wine and lemon juice and bring up to a simmer over medium heat. Cook another 5 minutes and taste/adjust seasoning. Keep warm.
- Place your crab legs on parchment-lined baking sheet, meat side facing up and allow to come to room temp. Brush with olive oil.
- Place crab in your preheated oven for 5-6 minutes. Remove from oven and pour warm garlic butter sauce on the crab. Sprinkle seasoning of choice (if needed).
- Stack on a platter, top with chopped parsley and lemon wedges.
