Keto Garlic Butter Crab Legs (Printable Version)

Tender crab legs in rich garlic butter sauce with fresh lemon, ready in 20 minutes.

# What You'll Need:

→ Seafood

01 - 1.5 lbs king crab legs, thawed if frozen

→ Garlic Butter Sauce

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

→ To Serve

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

# How-To Steps:

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 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.
04 - Brush the garlic butter generously over the crab legs, reserving a small amount for serving.
05 - Bake for 8-10 minutes until crab legs are heated through and the butter is bubbling.
06 - Transfer crab legs to a serving platter. Drizzle with reserved garlic butter and sprinkle with fresh parsley.
07 - Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • It's ready in 20 minutes but tastes like you've been cooking all day.
  • The garlic butter sauce elevates simple crab legs into something truly luxurious and deeply satisfying.
  • Keto-friendly, gluten-free, and honestly just feels indulgent without any guilt.
02 -
  • If your crab legs are still wet when they go into the oven, pat them dry first—excess moisture will prevent the butter from clinging properly and you'll end up with steamed rather than roasted crab.
  • Don't let the garlic brown in the butter; low to medium heat is your friend here, and the moment it starts turning golden, pull it off the heat because it'll keep cooking in the residual warmth.
03 -
  • Buy pre-split crab legs if your fishmonger offers them—it saves you the work of cracking through the shell and lets you jump straight to eating.
  • Don't skip the foil on the baking sheet; the cleanup is worth every second you save afterward, plus the butter won't burn onto bare metal.
Go Back