This Garlic Herb Baked Crab Leg Clusters recipe is the easiest way to cook snow crab clusters. Baking them in a foil packet traps the moisture so the delicate meat stays juicy, while letting the garlic butter soak deep into the shells.
Since commercial crab clusters are already pre-cooked on fishing boats, you are simply reheating them.
Ingredients
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2 to 3 lbs snow crab leg clusters (thawed)
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1/2 cup (1 stick) unsalted butter, melted
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4 cloves garlic, minced
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1 tbsp Old Bay seasoning
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1 tbsp fresh lemon juice
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1 tbsp fresh parsley, finely chopped
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1 lemon, sliced into rounds (plus extra wedges for serving)
Step-by-Step Instructions
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Preheat the Oven: Heat your oven to 400°F (200°C).
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Thaw and Rinse: If frozen, thaw the crab clusters in the refrigerator overnight, or run them under cold water for 15 minutes. Rinse off any residual brine or ice crystals, then pat them dry with paper towels.
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Make the Garlic Butter Sauce: In a small bowl, whisk together the melted butter, minced garlic, Old Bay seasoning, lemon juice, and chopped parsley.
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Prep the Foil Packet: Line a large, rimmed baking sheet with a double layer of heavy-duty aluminum foil. Ensure the foil pieces are large enough to fold completely over the crab.
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Arrange and Season: Place the crab leg clusters onto the foil. Use a pastry brush to coat the clusters generously with the garlic butter sauce, making sure to get it into the crevices where the legs join. Top the clusters with the fresh lemon slices.
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Seal the Packet: Fold the edges of the aluminum foil up and tightly crimp them together to create a sealed tent. This traps the steam inside so the meat doesn't dry out.
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Bake: Place the baking sheet in the oven and bake for 10 to 12 minutes until the crab is piping hot and fragrant.
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Serve: Carefully open the foil packet (watch out for hot steam). Transfer the clusters to a platter and pour the remaining garlic butter from the bottom of the foil into small bowls for dipping. Serve with extra lemon wedges.