Keto Garlic Butter Crab Legs (Printable Version)

Tender crab legs in rich garlic butter sauce, finished with fresh lemon. Ready in 20 minutes.

# What You'll Need:

→ Seafood

01 - 1.5 pounds king crab legs, thawed if frozen

→ Garlic Butter Sauce

02 - 6 tablespoons unsalted butter
03 - 4 cloves garlic, minced
04 - 1 tablespoon fresh parsley, finely chopped
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon crushed red pepper flakes
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper

→ To Serve

09 - 1 large lemon, cut into wedges
10 - 2 tablespoons fresh parsley, chopped for garnish

# How To Make It:

01 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil for easy cleanup.
02 - Place the crab legs on the prepared baking sheet in a single layer.
03 - In a small saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned. Stir in parsley, smoked paprika, red pepper flakes, sea salt, and black pepper.
04 - Brush the garlic butter generously over the crab legs using a pastry brush, reserving a small amount for serving.
05 - Bake for 8 to 10 minutes until heated through and the butter is bubbling.
06 - Transfer crab legs to a serving platter. Drizzle with reserved garlic butter and sprinkle with fresh parsley.
07 - Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • Feels indulgent and restaurant-quality but takes barely twenty minutes from start to table.
  • Naturally fits keto and low-carb plans without any substitutions or compromises.
  • The garlic butter is so good you'll find yourself scraping every drop from the pan.
02 -
  • Don't let the garlic brown in the butter—it turns bitter and tastes acrid instead of sweet and nutty, which I learned the hard way the first time.
  • Frozen crab legs work perfectly fine, but thaw them properly; I once used half-frozen legs and they cooked unevenly, leaving some parts cold while others overcooked.
03 -
  • If your crab legs are particularly large, split them in half lengthwise so the heat reaches the meat more evenly and the butter gets into all those nooks and crannies.
  • Keep the lemon wedges at room temperature—they release more juice when they're not cold, and the brightness is sharper against the richness of the butter.
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