Oven-Baked King Crab Legs (No Steamer Needed)!
This is hands down the easiest way to make oven-baked crab legs at home. Skip the giant pot of boiling water—just bake for 10–15 minutes, depending on the variety, until heated through and perfectly tender. Serve with warm melted butter for a simple, celebratory meal that feels extra special.
Servings: 4 servings
Calories: 493kcal
Equipment
Ingredients
- 3 lbs (1360g) King crab legs, thawed
- 8 Tbsp (113g) unsalted butter
- Lemon wedges, for serving
Instructions
- Bake the crab legs. Preheat an oven to 375°F/190°C. Place thawed king crab legs on a parchment-lined rimmed baking sheet. Bake for 15-20 minutes, depending on the size of the crab legs. Crab is done when the shells are very warm to the touch on the outside. Serve immediately with melted butter and lemon wedges)
- Melt the butter. While the crab is in the oven, place 1 stick unsalted butter in a medium saucepan. Melt over medium heat. Keep warm over low heat until crab is ready. You can either divide this immediately between dipping bowls or remove the milk solids to make clarified butter.
- If making clarified butter: Continue cooking melted butter over medium-high heat until water fully evaporates and milk solids completely sink to the bottom of the saucepan. Strain through a cheesecloth. Full recipe linked in notes below.
Notes
- See Serious Eats for a step-by-step guide on how to make clarified butter.
- How much per person: Plan on ¾ lb king crab legs per person for a main (or ½ lb for an appetizer). For snow crab, allow 1 lb per person. Recipe can be doubled or tripled as needed.
- Frozen vs. thawed: Thaw crab legs overnight in the refrigerator for best results. If cooking from frozen, add about 10 minutes to the bake time.
Nutrition
Calories: 493kcal | Carbohydrates: 3g | Protein: 59g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 261mg | Sodium: 1007mg | Potassium: 1211mg | Sugar: 1g | Vitamin A: 1006IU | Vitamin C: 12mg | Calcium: 163mg | Iron: 1mg
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