Keto Garlic Butter Crab Legs (Printable Version)

Tender crab legs glazed with garlic butter and served with lemon wedges for a vibrant low-carb main.

# 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, optional
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 Prepare:

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 to 2 minutes until fragrant but not browned. Stir in parsley, smoked paprika, red pepper flakes if using, salt, and black pepper.
04 - Brush the garlic butter generously over the crab legs, reserving a small amount for serving.
05 - Bake the crab legs for 8 to 10 minutes until 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 Suggestions:

01 -
  • It tastes restaurant-quality but takes less time than ordering delivery, and your kitchen smells incredible the whole time.
  • Pure keto bliss—buttery, garlicky, and zero carbs to worry about, so you can actually enjoy your meal without the mental math.
  • The brown butter edges and crispy garlic become almost as good as the crab itself, and nobody expects such richness to be this simple.
02 -
  • Don't brown the garlic—once it turns even light golden, it becomes bitter and ruins the whole delicate balance, so medium heat is not a suggestion it's a rule.
  • The reserved butter for drizzling at the end makes an enormous difference; it's the difference between good and restaurant-quality, so don't skip it thinking you've added enough already.
03 -
  • Thaw your crab legs the night before in the fridge—it's easier to handle and cooks more evenly than frozen, plus you avoid the stress of wondering if they're warm all the way through.
  • Make the garlic butter sauce while the oven preheats so you're never standing around waiting, and the whole meal comes together like you orchestrated it perfectly.
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