Save to Pinterest My neighbor knocked on my door one evening with a bag of king crab legs he'd gotten on sale, grinning like he'd struck gold. He asked if I knew what to do with them, and honestly, I almost handed them back—until I remembered how my grandmother would melt butter with garlic and suddenly transform the simplest ingredients into something that made everyone stop talking mid-sentence. Twenty minutes later, my kitchen smelled like a fancy seafood restaurant, and we were cracking open those legs like we'd just won the lottery.
I made this for my sister's first keto dinner, and she was skeptical until that first bite—the way the garlic butter clung to the crab meat and the lemon juice hit just right made her close her eyes. She ended up going through three helpings and asking for the recipe before dessert, which honestly never happens. That's when I knew this wasn't just food; it was a quiet way of saying I'm taking care of you tonight.
Ingredients
- King crab legs: At 1.5 lbs, these are the star—buy them thawed or frozen doesn't matter, but thawed saves you the stress of timing the oven around a defrost cycle.
- Unsalted butter: Six tablespoons is generous but necessary, because this is where all the magic lives, and you want enough to brush, drizzle, and still have leftovers for dipping.
- Garlic, minced: Four cloves might sound like a lot, but roasted in butter it becomes sweet and mellow, not harsh—the key is keeping the heat medium so it never browns.
- Fresh parsley: A tablespoon in the sauce plus more for garnish keeps things tasting alive and bright instead of heavy.
- Smoked paprika: Just a half teaspoon adds color and a whisper of smokiness that makes people ask what you did differently.
- Crushed red pepper flakes: Optional, but a quarter teaspoon gives you a gentle warmth that creeps up slowly and makes the butter taste more interesting.
- Sea salt and black pepper: Half a teaspoon and a quarter teaspoon respectively, but taste as you go because salt brings everything into focus.
- Lemon wedges: One large lemon cut into wedges—this is not optional, it's the finale that wakes up your palate and cuts through the richness.
Instructions
- Get your oven ready and set the stage:
- Preheat to 400°F and line your baking sheet with foil so you're not scrubbing butter off later. Lay the crab legs out like they own the place—no crowding, just room to breathe and soak up the heat evenly.
- Build the garlic butter sauce slowly:
- Melt the butter in a small saucepan over medium heat, then add the minced garlic and listen for that gentle sizzle. After 1 to 2 minutes when it smells incredible but the garlic is still pale, stir in the parsley, paprika, red pepper flakes, salt, and pepper—this whole dance takes less time than you think, so stay close.
- Coat the crab legs generously:
- Use a pastry brush to paint that garlic butter all over the crab, getting into the crevices where the meat peeks out. Save some butter in the saucepan for drizzling later—trust me on this.
- Let the oven do the work:
- Bake for 8 to 10 minutes until the butter is bubbling around the edges and the crab is heated through. You'll know it's ready when the aroma fills your whole house and you can't wait another second to eat it.
- Finish and serve with theater:
- Transfer everything to a platter, drizzle with that reserved butter, sprinkle fresh parsley on top, and arrange lemon wedges around the edge like little golden jewels. Serve immediately while the butter is still warm enough to melt into every bite.
Save to Pinterest My dad, who's not usually emotional about food, got quiet halfway through eating and then said it tasted like a special occasion. I realized then that sometimes the best meals aren't complicated—they're just made with enough butter and enough attention to feel like you matter. That's what this dish does every single time.
Why This Works for Keto
Every gram of this dish is purpose-built for low-carb living—the crab is pure protein, the butter is pure fat, and the vegetables are basically just flavor accents. There's no cream, no starch hiding anywhere, no ingredient you have to squint at to understand. You eat it and stay in ketosis without sacrificing a shred of taste, which is honestly the dream nobody thinks is possible until they try it.
Making It Your Own
Once you nail the basic version, you can play around—some people add a splash of white wine to the butter, others throw in fresh thyme or a tiny bit of garlic powder for intensity. I've grilled the crab legs first before the butter bath, and it adds a char that's unexpected and delicious. The beauty is that crab is forgiving and butter is flexible, so you can't really mess it up.
Pairing and Serving
This tastes magnificent alongside something green and simple—cauliflower mash soaks up the extra butter like it was made for each other, or just a pile of sautéed spinach keeps things elegant and light. A crisp white wine like Sauvignon Blanc cuts through the richness perfectly, or if wine isn't your thing, sparkling water with lemon does the job beautifully. The lemon wedges aren't just decoration—squeeze them over everything because acid is the invisible hero that keeps the whole plate from feeling heavy.
- Serve this at a small dinner party and watch people's faces light up before they even taste it.
- Make extra garlic butter because someone will always ask for more on the side for dipping.
- This feeds four people generously as a main course, or six if you're stretching it with substantial sides.
Save to Pinterest This is the kind of meal that feels special enough for company but simple enough for a Wednesday night when you deserve to feel taken care of. Every time you make it, someone will ask where you learned to cook like this.
Recipe Help Center
- → What type of crab legs work best for this dish?
King crab legs are preferred for their large size and sweet, tender meat, but snow crab legs can also be used as a substitute.
- → Can I prepare the crab legs ahead of time?
Yes, crab legs can be steamed or grilled before applying the garlic butter, allowing for enhanced flavor and simple reheating before serving.
- → How do I make the garlic butter sauce?
Melt unsalted butter, sauté minced garlic until fragrant, then stir in parsley, smoked paprika, red pepper flakes, sea salt, and black pepper to create a rich, aromatic sauce.
- → What sides pair well with this seafood dish?
Leafy greens, cauliflower mash, or a crisp dry white wine like Sauvignon Blanc complement the bold flavors and maintain the low-carb focus.
- → Is this dish suitable for special diets?
It is keto-friendly, gluten-free, and low carb, but contains shellfish and dairy, so those with allergies should exercise caution.