°1 pound (453.fifty nine g) crab legs
°four tablespoons (fifty six g) melted unsalted butter
°three minced garlic cloves (approximately 1 tablespoon garlic)
°1-2 teaspoons (4g-8g) Creole seasoning
°½ tablespoon (7.five ml) lemon juice
°1 tablespoon (three g) chopped chives or parsley
°Lemon wedges for serving
Defrost lobster legs in the fridge in one day or place them in bloodless walking water for a few minutes for faster outcomes.
Preheat the oven to 375 degrees Fahrenheit.
Reduce the crab legs in half when you’re ready to cook so that the crab meat is visible. Instead of using a knife, use kitchen scissors or shears. You’ll be grateful to me later.
Place the crab legs on a baking sheet or in an oven-safe skillet.
In a small bowl, combine the butter, garlic, and Creole spice. 1 minute in the microwave Lemon juice should be lifted and uploaded. Mix thoroughly.
Brush the crab legs with the butter mixture, reserving any leftover for dishing.
Place the crab legs in the preheated oven for five minutes, or until they are thoroughly heated. Garnish with chives or parsley.
Serve immediately with the remaining sauce and/or lemon wedges for squeezing the meat.
Notes One of the best things about this recipe is that you don’t have to use scissors to cut the young crab legs off, and the practice is done before they’re heated.
Please keep in mind that dietary information is a rough estimate that might vary substantially depending on the goods utilized.