BAKED CRAB LEGS IN BUTTER SAUCE – An easy-to-eat baked crab dish topped with garlic, butter, lemon, and creole sauce. You can now have a gourmet treat at home without paying a heavy price.
Baked crab legs
Let me welcome this February, one of my favorite restaurant-order dishes – crab legs! This time, bring it home for a delicious Valentine’s Day feast. Trust me, you will be amazed at how easy it is to prepare – even novice chefs can do this. Simply pair it with one of our steak recipes here on the blog (or the pairing suggested below), some wine and dessert, and you’re ready for a fancy dinner date back at home.
Before you go to the nearest grocery store, let’s talk first about which store to buy and why. Well firstly, what I’m using today are the famous King Crab Legs. There are actually two types of crab legs commonly sold here in the United States – snow crab legs (with softer and softer shells) and king crab legs (thicker and spiky legs).
The legs of the snow crab are sold in groups with smaller multiple legs. On the other hand, King Crab has much larger legs, which are sold individually. Although they are more expensive compared to snowy crab legs, I love the fact that they are meaty, sweet, and juicy. Worth every penny!
BAKED CRAB LEGS IN BUTTER SAUCE
— 500g crab legs.
— 1/2 cup melted butter.
— 2 teaspoons of Creole seasoning.
— 2 teaspoons chopped parsley.
— 1 teaspoon lemon juice.
— 2 teaspoons minced garlic.
— Lemon wedges for serving.
I preheated the oven to 400 degrees Fahrenheit (ca. 204 °C).
I cut the crab legs in half, and put them on a baking tray.
In a small bowl, add garlic, melted butter, and creole seasoning, and mix well. Then I added lemon juice.
I cleaned the crab legs with this sauce and baked them until the crab legs were heated up.
To take the first place:
I used chopped parsley, and it was served with leftover butter sauce and lemon wedges.
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