Baked Crab Legs in Butter Sauce Recipe tastes rich, garlicky, and slightly lemony, with sweet crab meat that pulls right out of the shell. It works perfectly for date night, holidays, or a “treat yourself” dinner, and you can get it on the table in about 35 minutes. I first baked crab legs in a tiny apartment oven with a wobbly rack, so if I pulled it off there, you can absolutely nail it in your kitchen.

Why Choose This Baked Crab Legs in Butter Sauce Recipe

This method keeps the crab meat juicy while the butter sauce soaks into every crack and crevice. The oven does most of the work, so you spend more time eating and less time babysitting a pot.

You mix the butter sauce in one bowl, pour it over the crab, and slide the pan into the oven. Cleanup stays simple, the flavor tastes like a fancy seafood restaurant, and you control the salt, spice, and garlic level.

“This Baked Crab Legs in Butter Sauce Recipe tastes like a high-end seafood feast with almost zero stress in the kitchen.” ★★★★★

Ingredients You’ll Need

Crab

2 to 3 pounds crab legs, thawed if frozen
- Snow crab or king crab both work well.
- Use pre-cooked frozen clusters to save time and effort.

Butter Sauce

1 cup unsalted butter (2 sticks), melted
- Use unsalted butter so you control the salt level.
4 to 6 cloves garlic, finely minced or pressed
- Jarred minced garlic works if you feel short on time, just use a bit less.
1 tablespoon fresh lemon juice
- Bottled lemon juice works in a pinch, but fresh tastes brighter.
1 teaspoon lemon zest (optional but tasty)
1 to 1½ teaspoons Old Bay seasoning or similar seafood seasoning blend
½ teaspoon smoked paprika or sweet paprika
¼ to ½ teaspoon crushed red pepper flakes, to taste
½ teaspoon kosher salt, plus more to taste
¼ teaspoon black pepper, freshly ground

Fresh Herbs & Garnish

2 tablespoons fresh parsley, finely chopped
Extra lemon wedges, for serving

Optional Flavor Boosters

1 teaspoon Dijon mustard, whisked into the butter for tang
½ teaspoon onion powder, for a deeper savory note
A pinch of cayenne, if you like more heat

Pantry Shortcuts & Substitutions

Use garlic powder instead of fresh garlic: ½ teaspoon per clove.
Swap Old Bay with a mix of paprika, garlic powder, onion powder, and a pinch of celery salt.
Use margarine only if you must, but butter gives better flavor and texture.

Equipment List

Large rimmed baking sheet or roasting pan
Aluminum foil (helps with cleanup and keeps moisture in)
Small bowl for mixing the butter sauce
Whisk or fork
Kitchen shears or a sharp knife to cut crab shells (optional but helpful)
Basting brush or spoon
Tongs for serving

Tips & Tricks

Pat the crab legs dry so the butter sauce clings better.
Use kitchen shears to cut along the shell before baking to make eating easier.
Taste the butter sauce before you pour it and adjust salt, lemon, and spice.
Line the pan with foil to catch every drop of butter and simplify cleanup.
Do not overbake; crab legs already come cooked, so you only heat and flavor them.
Arrange crab legs in a single layer so they heat evenly.
Spoon extra butter from the pan over the crab right before serving.
Keep a small bowl of warm water with lemon at the table so everyone can clean buttery fingers.

How to Make Baked Crab Legs in Butter Sauce Recipe

Step 1: Prep the Crab and Pan

Preheat your oven to 400°F (204°C).
Line a large rimmed baking sheet or roasting pan with foil.
Place the crab legs on the pan in a single layer and cut along the top of the shells with kitchen shears if you want easier access to the meat.

Step 2: Mix the Butter Sauce

In a small bowl, pour in the melted butter.
Add minced garlic, lemon juice, lemon zest, Old Bay, smoked paprika, crushed red pepper, salt, black pepper, and any optional seasonings.
Whisk until the mixture looks smooth and the spices distribute evenly.

Step 3: Coat the Crab Legs

Spoon or brush the butter sauce generously over all the crab legs.
Lift clusters slightly so some sauce runs underneath them.
Sprinkle chopped parsley over the top, saving a little for garnish after baking.

Step 4: Bake the Crab Legs

Place the pan in the preheated oven.
Bake for 12 to 15 minutes, until the crab legs feel hot and the butter sauce bubbles around the edges.
Halfway through, open the oven and spoon some of the hot butter over the crab legs to boost flavor.

Step 5: Finish and Serve

Remove the pan from the oven and let the crab rest for 2 to 3 minutes so the butter settles.
Transfer crab legs to a serving platter and pour some of the butter sauce from the pan over the top.
Garnish with the remaining parsley and serve with lemon wedges and small bowls of the extra butter sauce for dipping.

What to Serve with it?

Serve this Baked Crab Legs in Butter Sauce Recipe with fluffy white rice, garlic mashed potatoes, or crusty bread to soak up the extra butter. Add a simple green salad with a light vinaigrette or steamed broccoli for something fresh and crisp. Corn on the cob, roasted asparagus, or green beans with a squeeze of lemon also pair nicely. Finish the meal with fresh fruit or a light dessert so the rich butter and crab stay the star of the show.

Storage Options

Store leftover crab legs in an airtight container in the fridge for up to 2 days.
Keep extra butter sauce in a small sealed container in the fridge for up to 3 days.
Reheat crab legs in a covered baking dish at 325°F with a spoonful of butter sauce until warm, about 10 to 12 minutes.
Freeze leftover crab legs tightly wrapped for up to 2 months, then thaw in the fridge overnight and reheat gently in the oven with fresh butter sauce.