Shopping Cart

Roasted Snow Crab Clusters

Posted by Kira DeRito on

Again, this recipe will work equally well with king crab legs - just tack on another 5 minutes of cooking time (with a baste) to compensate for the thicker legs. And prepare for lots of messy fingers and faces… there’s no delicate way to eat these crab legs, (nor should there be!) so plan on indulging your primal self and diving in with both hands. It’s a feast!

~serves two for dinner~

  • 2 snow crab clusters per adult serving, or 1 pound per person - for this recipe use 4 clusters to serve two people
  • generous drizzle (about 1/4 cup) olive oil
  • generous sprinkle (about 1 T) of blackening seasoning (we have this for you in sample-sized tubs this week!)
  • 5 cloves garlic, minced
  • 3 T butter
  • 2 T chopped parsley

Preheat your oven to 375 degrees and find a nice big casserole pan or baking dish. A pie plate works too!

Tuck your crab legs into your dish, and drizzle with the olive oil to coat. Sprinkle on your seasoning, using just a little bit more than you think you should. (ha!) Sprinkle the minced garlic, and then the parsley… going for somewhat even coverage. Lastly, cut your butter into pieces and place strategically over the crab legs in a maximum coverage strategy.

Place the dish in the oven and set your timer for 5 minutes. Once the bell rings, pull the dish out and tip to the side to create a little puddle of butter than you can scoop up with a spoon and pour repeatedly over the legs and crab body. The seasoning and the garlic will all swirl into the butter, which is a very good thing. After you baste most of the legs a time or two, put the dish back in the oven and start your timer for another 5 minutes. Repeat this process twice (total of 15 minutes cooking time) for snow crab that is thawed, and repeat it three times (total of 20 minutes cooking time) for snow crab that starts out frosty *or* thawed king crab legs.

Once your legs are roasted to perfection, it’s time to eat! Serve on a plate with plenty of paper towels, kitchen scissors and/or crab crackers. Pair with crusty bread to dip into the buttery baking pan and a green salad to remind yourself that you need a vegetable in there somewhere. Enjoy!

Older Post Newer Post


Leave a comment

Please note, comments must be approved before they are published