Garlic Butter Crab Legs with Paprika & Sea Salt
The first time I made crab legs at home, I expected it to be complicated—steaming setups, seafood tools, messy cleanups. But then I discovered how fast and simple they can be with the right method. This version delivers rich, buttery crab with just the right amount of seasoning—and it’s shockingly easy.
I use a simple spice blend of garlic powder, paprika, salt, and pepper, brushed over with melted butter or olive oil. It brings out the sweet, briny flavor of the crab without overpowering it. Just 10 minutes later, you’re digging into flaky, succulent seafood that rivals any coastal restaurant.
This recipe is perfect for special dinners, date nights, or even a fancy weekend treat. Add some lemon wedges and your favorite dipping sauce, and you’ve got a stunning plate that feels like a celebration.
No steamers, no boiling pots, and no stress—just delicious, buttery crab legs with crispy edges and tender meat.
Garlic Butter Crab Legs with Paprika & Sea Salt
Description
These garlic butter crab legs are tender, flavorful, and lightly seasoned with paprika and black pepper. Perfect for a restaurant-style dinner at home—without the fuss.
Ingredients
Instructions
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Rinse the crab legs under cold water and pat them dry with paper towels.
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In a small bowl, mix olive oil or melted butter with garlic powder, paprika, salt, and black pepper.
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Brush or rub the seasoning mixture all over the crab legs.
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Preheat your oven or cooking device to 400°F (200°C).
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Arrange the crab legs in a single layer in a basket or tray.
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Cook for 7–10 minutes until heated through and lightly crisped.
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Serve with lemon wedges and extra melted butter, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 15g24%
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Key Nutritional Highlights:
- High in lean protein
- Rich in zinc and B12
- Naturally low in carbs
Frequently Asked Questions
Can I use frozen crab legs?
Yes! Just thaw them first in cold water or overnight in the fridge. Dry well before seasoning and cooking.
What kind of crab works best?
Snow crab or king crab legs are ideal. You can use any type—just adjust cook time for thickness.
Do I need seafood tools?
Not necessarily. Pre-scored crab legs or kitchen shears work great for opening the shells.
What dipping sauces pair well with this?
Classic melted butter, lemon aioli, or a zesty cocktail sauce are excellent choices.
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