March has rolled in like a lion. I actually heard someone use the expression “Hurricane Blizzard” for the weather last Friday. Crazy for sure! We are 3 months into 2018. Spring is quickly approaching. Summer is not far behind, right? Maybe you need something to remind you of hot summer nights and sandy summer vacations? How about some hot crabs!!
Obviously, Johnnies is the place to buy seafood, especially snow crab legs/clusters. For New Years Eve this year, we got a case of Snow Crab Legs. My family loves them, devours them, so buying them by the case is a smart idea and We’ve been eating snow crabs all winter!
My husband is usually responsible for steaming the crabs. But I found a new recipe on Pinterest for baked snow crabs. How can a recipe that uses butter, garlic and lemon juice not be a major win?
We all loved the flavor of these baked legs. The only noticeable difference was that it was harder to get the meat out of the baked crab legs. I did forget to thaw them before baking, maybe next time I should thaw first.
They might be a little messy too, with all of that butter and garlic, but I guess you won’t mind that part.
Baked Garlic Butter Snow Crab Legs
- 2 lbs snow crab legs or clusters
- 1⁄2 cup butter
- 5 garlic cloves, minced
- 1⁄2 lemon, juiced
- 1⁄8 cup olive oil
- sea salt
- dried parsley
- Preheat your oven to 375 degrees. On medium low heat, melt the butter. Add the minced garlic and LIGHTLY saute. Squeeze in the lemon juice, removing the seeds. Turn the heat to low and let those flavors simmer. Toss in some salt (to taste) and a couple pinches of parsley. Then whisk in the olive oil and turn off your burner.
- Arrange your crab legs in a 9×13 baking dish or half size sheet pan, brushing each leg with the sauce. Pour any remaining sauce over the legs. Place the pan into the oven on the center rack.
- Bake your crabs for about 25 minutes or so (depending on how thick the legs you have are or if the legs are frozen), brushing the sauce from the bottom of the pan onto the legs every 5-7 minutes. Remove from oven. Sprinkle with a few pinches o’ parsley for garnish.