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Crab Legs with Garlic Butter Sauce

An easy crab legs recipe with a garlicky butter sauce that's ready in just 20 minutes! I ended up getting some snow crab legs on sale at the market. I wanted something a little different from plain steamed, boiled, or grilled crab legs, so I ended up throwing a few things together to make this awesome crab leg recipe. This dish would be great with shrimp as well.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 2 people
Calories 809.6 kcal

Equipment

  • 1 Kitchen Shears for slitting crab shells
  • 1 Large Skillet heavy-bottomed is ideal
  • 1 Garlic Press (optional, a sharp knife for mincing also works)
  • 1 Tongs for tossing and turning crab legs

Ingredients
  

Main

  • 1 pound Snow Crab clusters thawed if necessary
  • ¼ cup butter
  • 1 clove garlic minced
  • 1 ½ teaspoons dried parsley
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon salt

Instructions
 

  • Cut a slit, length-wise, into the shell of each piece of crab. Dotdash Meredith Food Studios
  • Melt butter in a large skillet over medium heat. Add garlic and cook until translucent, 1 to 2 minutes. Stir in parsley, pepper, and salt. Continue to heat mixture until bubbling. Dotdash Meredith Food Studios
  • Add crab legs to the skillet; toss to coat with butter mixture. Simmer until completely heated through, 5 to 6 minutes. Dotdash Meredith Food Studios
  • Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS 

Notes

For optimal flavor and texture, ensure crab legs are fully thawed before cooking; this prevents uneven heating. When slitting the shells, aim to expose the meat without completely detaching it, allowing the garlic butter to infuse deeply and making the crab easier to eat. Use fresh garlic if possible for a more vibrant aroma and taste, and be careful not to burn it – cook until fragrant and translucent. For an elevated finish, a squeeze of fresh lemon juice at the very end brightens the dish, and a sprinkle of fresh chopped parsley instead of dried adds color and herbaceous notes. Avoid overcooking, as crab legs are typically pre-cooked and only require heating through to prevent toughness. Serve with crusty bread for dipping in the delicious garlic butter.