How to Bake Crab Legs

Co-authored by Jessica Gibson

Last Updated: March 22, 2020

If you want crab legs but not the hassle of standing over a large steaming pot of water, just bake them! For classic crab legs, just cover the crab legs with a butter sauce that includes lots of seasonings. Baste the legs while they roast and serve them once the crab is completely hot throughout. For a unique flavor, make a quick tomato-based stew (cioppino) for the crab legs to nestle in. Bake the crab legs until the stew is bubbly and the crab legs are hot.

Ingredients

Crab Legs with Garlic Butter Sauce

2 pounds (907 g) crab legs
3/4 cup (170 g) salted butter
1/4 cup (60 ml) dry white wine
1 teaspoon (2 g) hot smoked paprika, optional
3 tablespoons (15 g) garlic, finely minced
2 tablespoons (30 ml) lemon juice
1/4 cup (5 g) flat leaf Italian parsley, finely chopped

Makes 4 servings

Cioppino-Style Roasted Crab Legs

1/4 cup (60 ml) extra-virgin olive oil
1 medium onion, finely chopped
6 large garlic cloves, pressed
1 cup (240 ml) dry white wine
2 cups (473 ml) bottled clam juice
2 15-ounce (425 g) cans chopped tomatoes in juice
1 cup (240 ml) water
2 bay leaves
1/2 cup (15 g) fresh Italian parsley leaves
1/2 teaspoon (1 g) dried crushed red pepper
Coarse kosher salt
2 pounds (907 g) crab legs

Makes 4 servings

Method 1

Method 1 of 2:

Baking Crab Legs with Garlic Butter Sauce

1
Thaw the crab legs. If you bought frozen crab legs, let them defrost in the refrigerator for 8 to 12 hours. You can also place the crab legs under cold running water until they're defrosted.^{[1]
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2
Cut the crab legs and preheat the oven. Turn the oven on to 350 °F (177 °C). Rinse the crab legs with cold water and use towels to pat them dry. Take a pair of kitchen shears and cut each crab leg lengthwise.^{[2]
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- Cutting a long slit in the shell of the legs will help the meat absorb the flavorful sauce.
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3
Melt the butter and add the seasonings. Measure 3/4 cup (170 g) of salted butter into a small saucepan. Turn the heat to medium and melt the butter. Whisk in 3 tablespoons (15 g) of finely minced garlic, 1/4 cup (60 ml) of dry white wine, 2 tablespoons (30 ml) of lemon juice, and 1/4 cup (5 g) of finely chopped flat leaf Italian parsley. If you want a smoky flavor, add 1 teaspoon (2 g) of hot smoked paprika.^{[3]
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4
Whisk and simmer the sauce for 1 minute. Keep the heat on medium and whisk the sauce until the ingredients combine and become fragrant. This should take 1 minute. Turn off the heat.^{[4]
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5
Place the crab legs on a sheet and coat them with the sauce. Lay the crab legs on a rimmed baking sheet. Pour three-quarters of the butter sauce over the legs. The legs should be covered with the sauce.^{[5]
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- Set the remaining butter sauce aside to use for basting the legs as they cook.
6
Bake the crabs for 8 minutes and baste them with the sauce. Put the sheet of crab legs in the preheated oven and cook them for 8 minutes. Open the oven door and dip a pastry brush in the butter sauce. Brush the sauce over the legs and close the oven door.^{[6]
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7
Cook the crab legs for 8 more minutes and baste them. Open the oven door after cooking them for another 8 minutes and brush more of the butter sauce over the legs. Close the oven door.^{[7]
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8
Bake the crab legs for 6 minutes. Remove the crab legs from the oven once they've finished cooking. King crab legs will take a total of 22 minutes. If you're using snow crab clusters, you'll need to reduce cooking time by 7 minutes or by 4 minutes, if you're using dungeness crab clusters.^{[8]
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9
Serve the crab legs with the butter sauce. Set the hot crab out on a large serving platter. Pour the buttery liquid from the baking sheet into dipping bowls. Place these near the crab legs for guests to dip the meat into.^{[9]
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- Remember to set out crab cracking tools and paper towels.
- Store leftover crab legs in the refrigerator for 3 to 5 days in an airtight container.

Method 2

Method 2 of 2:

Making Cioppino-Style Roasted Crab Legs

1
Preheat the oven and heat oil in a skillet. Turn the oven on to 400 °F (204 °C). Set an ovenproof skillet that's at least 3 inches (7.5 cm) deep on the stove. Pour 1/4 cup (60 ml) of extra-virgin olive oil into the skillet and turn the heat to medium.^{[10]
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2
Chop and sauté onion with garlic for 5 minutes. Peel 1 medium onion and use a sharp knife to finely chop it. You'll also need to peel 6 large cloves of garlic and press them with a garlic press or the flat blade of a knife. Add the onion and garlic to the skillet. Stir and sauté the aromatics until they soften a little. This should take 5 minutes.^{[11]
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3
Stir in and boil the wine for 2 minutes. Pour 1 cup (240 ml) of dry white wine into the skillet and turn the heat to high. Stir and boil the wine in the onion mixture for 2 minutes.^{[12]
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- Consider using chardonnay, sauvignon blanc, or a muscadet.
4
Add the rest of the cioppino ingredients. Pour 2 cups (473 ml) of bottled clam juice into the skillet and add 2 15-ounce (425 g) cans of chopped tomatoes with their juice. You'll also need to add:^{[13]
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- 1 cup (240 ml) water
- 2 bay leaves
- 1/2 cup (15 g) fresh Italian parsley leaves
- 1/2 teaspoon (1 g) dried crushed red pepper
- Coarse kosher salt and pepper to taste
5
Simmer the cioppino for 15 minutes and add the crab legs. Turn the heat on the skillet down to medium-low. Let the cioppino bubble gently for 15 minutes and then arrange 2 pounds (907 g) of crab legs in the skillet.^{[14]
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6
Roast the cioppino crab legs for 15 to 20 minutes. Wear an oven mitt and transfer the hot skillet to the preheated oven. Bake the cioppino crab legs until the legs are completely warmed up. This should take 15 to 20 minutes.^{[15]
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7
Serve the cioppino crab legs. Remove the hot skillet from the oven and transfer the hot crab legs to a large serving bowl. Pour the cioppino into the same bowl and set out smaller bowls for guests to serve themselves. You should also set out crab cracking tools and plenty of napkins or paper towels.^{[16]
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- Store leftover crab legs in the refrigerator for 3 to 5 days in an airtight container.

Expert Q&A

Question

How can I make a simple boiled version of crab legs?

Ashley Crawford
Private Chef
Chef Ashley Crawford is a Private Chef and the Founder of A Taste of Chef Ash. Chef Ashley started in the culinary industry when she was 14. She specializes in Creole and Cajun cuisine but has experience in all culinary topics. She has been featured in ESPN and Sports Illustrated for her culinary work with athletes.

Ashley Crawford

Private Chef

Expert Answer

It's a good idea to keep crab legs cooked simply. You can make an amazing crab lake pasta with just butter and fresh garlic sauce. To keep it simple, stick with a light pasta. You can also try a Louisiana seafood boil. Add the seasonings to the water and let the legs boil in the seasonings, then serve directly from the pot.