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Garlic Butter Crab Legs with Fresh Parsley on Rustic Platter

Garlic Butter Crab Legs with Fresh Parsley

These Garlic Butter Crab Legs with Fresh Parsley are the ultimate seafood feast—sweet, succulent crab legs drenched in a rich, aromatic garlic butter sauce and finished with fresh parsley and lemon. Ready in just 20 minutes, this restaurant-quality dish is surprisingly simple to make at home. Using pre-cooked frozen crab legs means you’re simply steaming them to perfection while you whip up a luxurious sauce with butter, garlic, smoked paprika, fresh lemon juice, and parsley. The result is a showstopping centerpiece that’s perfect for special occasions like Valentine’s Day, New Year’s Eve, Christmas dinner, or anytime you want to impress. Serve with plenty of crusty bread to soak up every last drop of that incredible garlic butter sauce, and don’t forget the seafood crackers and extra napkins!

 

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

For the Crab Legs:

  • 2 pounds frozen king crab legs (or snow crab legs)
  • Water, for steaming

For the Garlic Butter Sauce:

  • 1 cup (2 sticks) unsalted butter
  • 8 cloves garlic, minced (about 3 tablespoons)
  • 1 teaspoon red pepper flakes (optional, for heat)
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup fresh parsley, finely chopped
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 teaspoon lemon zest

For Serving:

  • Lemon wedges
  • Additional fresh parsley, chopped
  • Melted butter for dipping (optional)
  • Crusty bread, for soaking up extra sauce

Instructions

  1. Thaw the crab legs (if frozen): If using frozen crab legs, thaw them in the refrigerator overnight. For a quicker method, place them in a colander and run cold water over them for 20-30 minutes. This ensures even heating.
  2. Steam the crab legs: Add about 2 inches of water to a large pot with a steamer basket or insert. Bring the water to a boil over high heat. Place the crab legs in the steamer basket, cover, and steam for 5-7 minutes until heated through. King crab legs may need 7-8 minutes; snow crab legs about 5-6 minutes. They’re ready when they’re hot and fragrant.
  3. Make the garlic butter sauce: While the crab steams, melt the butter in a small saucepan over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for 1-2 minutes until fragrant but not browned. The garlic should be soft and aromatic. Stir in the smoked paprika, salt, and pepper. Remove from heat.
  4. Add fresh finishing touches: Stir the fresh parsley, lemon juice, and lemon zest into the warm garlic butter. The parsley adds color and freshness, while the lemon brightens all the flavors.
  5. Arrange and serve: Transfer the steamed crab legs to a large platter or serving board. Pour the garlic butter sauce generously over the crab legs, making sure to get sauce into all the cracks and crevices. Sprinkle with additional fresh parsley and serve with lemon wedges on the side.
  6. Provide extra sauce: Serve the remaining garlic butter sauce in small bowls for dipping. Don’t forget crusty bread to soak up every last drop!

Notes

  • Crab Legs are Pre-Cooked: Virtually all crab legs sold in stores are pre-cooked and then frozen. You’re simply reheating them, which makes this dish incredibly easy and foolproof.
  • Don’t Overcook: Overcooking crab legs makes the meat tough and dry. Steam just until heated through—5-7 minutes is usually perfect.
  • Thaw First for Best Results: While you can cook from frozen, thawing first ensures more even heating and better texture. If cooking from frozen, add 3-5 minutes to steaming time.
  • Don’t Burn the Garlic: Garlic can go from fragrant to burnt in seconds. Keep the heat at medium and stir constantly. Burnt garlic becomes bitter.
  • Fresh Lemon is Essential: Bottled lemon juice won’t provide the same bright, fresh flavor. Always use fresh lemons for this recipe.
  • Make It Spicy: Add an extra teaspoon of red pepper flakes or a pinch of cayenne for more heat.
  • Make Ahead: The garlic butter sauce can be made up to 3 days ahead and stored in the refrigerator. Reheat gently before serving and add fresh parsley and lemon just before serving.
  • Wine Pairing: A crisp, unoaked Chardonnay, Sauvignon Blanc, or dry Riesling pairs beautifully with the richness of the butter and the sweetness of the crab.
  • Leftovers: Store leftover crab meat (removed from shells) in an airtight container in the refrigerator for up to 2 days. Store extra garlic butter separately. Reheat gently in a skillet with a little butter.
  • Serving Tools: Provide seafood crackers, lobster picks, and plenty of napkins—this is a hands-on, interactive meal!

Find it online: https://juicymeatrecipes.com/garlic-butter-crab-legs-with-fresh-parsley/