Keto Garlic Butter Crab Legs (Print Version)

Succulent crab legs glazed with garlic butter and bright lemon wedges, perfect for a keto-friendly seafood dish.

# Ingredient List:

→ Seafood

01 - 1.5 lbs king crab legs, thawed if frozen

→ Garlic Butter Sauce

02 - 6 tbsp unsalted butter
03 - 4 cloves garlic, minced
04 - 1 tbsp fresh parsley, finely chopped
05 - 1/2 tsp smoked paprika
06 - 1/4 tsp crushed red pepper flakes
07 - 1/2 tsp sea salt
08 - 1/4 tsp freshly ground black pepper

→ To Serve

09 - 1 large lemon, cut into wedges
10 - 2 tbsp fresh parsley, chopped for garnish

# How to Make:

01 - Preheat oven to 400°F. Line a baking sheet with aluminum foil for easy cleanup.
02 - Place the crab legs on the prepared baking sheet in a single layer.
03 - In a small saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Stir in parsley, smoked paprika, red pepper flakes, sea salt, and black pepper. Mix until well combined.
04 - Brush the garlic butter generously over the crab legs using a pastry brush, reserving a small amount for drizzling after baking.
05 - Bake for 8-10 minutes until heated through and the butter is bubbling around the edges.
06 - Transfer crab legs to a serving platter. Drizzle with reserved garlic butter and sprinkle fresh parsley over the top.
07 - Serve immediately with lemon wedges on the side for acidity and brightness.

# Expert Advice:

01 -
  • It's ready faster than delivery, and tastes infinitely better than any frozen option.
  • The garlic butter is so addictive you'll find yourself scraping every drop off the pan.
  • Perfectly keto-friendly without feeling like you're sacrificing restaurant-quality indulgence.
02 -
  • Don't skip thawing the crab legs if they're frozen—cold centers won't absorb that butter flavor properly.
  • Garlic burns faster than you think, so keep your heat at medium and watch it like a hawk; burnt garlic tastes bitter and ruins the whole vibe.
03 -
  • Buy your crab legs from a fishmonger you trust, not the grocery store freezer—the difference in quality is worth it.
  • If you're cooking for a crowd, keep finished crab legs warm in a low oven while you finish batches, and only add the fresh parsley garnish right before serving so it stays vibrant.
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