Sheet Pan Crab Legs
Sheet pan crab legs are baked from frozen with Old Bay and served with warm garlic butter and fresh lemon in just 20 minutes.
Servings: 2
Equipment
- Baking Sheet High-Rimmed
Ingredients
- 2 snow crabs frozen clusters
- 1 Tablespoon olive oil
- 2 Teaspoons Old Bay seasoning
- 4 Tablespoons butter melted
- 1 Clove garlic large, minced
- 1 lemon sliced, to serve
Instructions
- Preheat the oven to 425°F.
- Place the frozen crab clusters in a single layer on a large rimmed baking sheet. There is no need to thaw them first.
- In a small mixing bowl, stir together the olive oil and 1 teaspoon Old Bay. Brush the olive oil mixture over each cluster.
- Bake for 10 to 15 minutes, or until the crab legs are heated through.
- Add remaining teaspoon of Old Bay, melted butter, and minced garlic to a bowl. Stir until combined.
- Serve crab alongside garlic butter and lemon slices.
Notes
Cook them straight from frozen: A reader asked about this, and it's worth making really clear. I put the frozen snow crab clusters right onto the sheet pan without thawing them first.
Use a rimmed baking sheet: The crab can release liquid as it heats, so you don't want to use a completely flat baking sheet.
Keep the clusters in one layer: Give the crab legs room on the pan so they heat evenly rather than piling them on top of each other.
Don't keep baking them unnecessarily: Most frozen snow crab legs are already cooked, so you're heating them through rather than cooking raw crab meat from scratch. Overheating can make the meat dry and rubbery.
Have crab crackers and napkins ready: Snow crab shells can often be opened by hand, but crackers make stubborn sections easier to deal with.
Use a rimmed baking sheet: The crab can release liquid as it heats, so you don't want to use a completely flat baking sheet.
Keep the clusters in one layer: Give the crab legs room on the pan so they heat evenly rather than piling them on top of each other.
Don't keep baking them unnecessarily: Most frozen snow crab legs are already cooked, so you're heating them through rather than cooking raw crab meat from scratch. Overheating can make the meat dry and rubbery.
Have crab crackers and napkins ready: Snow crab shells can often be opened by hand, but crackers make stubborn sections easier to deal with.
Nutrition
Calories: 245kcal | Carbohydrates: 10g | Protein: 30g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 99mg | Sodium: 514mg | Potassium: 712mg | Fiber: 2g | Sugar: 3g | Vitamin A: 261IU | Vitamin C: 35mg | Calcium: 146mg | Iron: 2mg
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