ALASKA BAKED KING CRAB LEGS OVEN RECIPE | HY-VEE
Not sure how to make crab legs? Try this no-fail method in the oven.
Provided by Hy-Vee Chefs
Prep Time 20 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 4
Steps:
- 1.
Preheat oven to 350 degrees.
- 2.
Place crab legs on a rimmed baking sheet and water.
- 3.
Cover baking sheet with foil and crimp the sides to create a tight seal.
- 4.
Bake for about 10 minutes, or until heated through (145 degrees).
- 5.
Transfer to a platter and serve with melted butter for dipping and fresh lemon wedges.
- 6.
To eat, break the crab legs at the joints. Often, a crab leg will open up at the joint, allowing for easy removal of the meat.
- 7.
Turn the leg over to the smooth side and use kitchen shears to cut directly down the crab leg and simply open and remove the meat.
- 8.
After removing the meat from the long shafts of the shell, use your fork to pry the meat out of the main joint at the opposite end from the claw.
Nutrition Facts : Calories 190, FatContent 1.5g, SaturatedFatContent 0g, TransFatContent 0g, CholesterolContent 95mg, SodiumContent 1900mg, CarbohydrateContent 0g, FiberContent 0g, SugarContent 0g, ProteinContent 41g
OVEN-ROASTED DUNGENESS CRAB RECIPE | EPICURIOUS
The buttery sauce that coats the crabmeat and the shells is part of the pleasure of this dish; to really enjoy it, dispense with the utensils and just eat the crab with your hands. Serve with a green salad dressed with tarragon vinaigrette and plenty of crusty sourdough bread.
Provided by EPICURIOUS.COM
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.
- Using tongs, transfer crabs to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.
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