When I was 21 my best friend and I decided we would take a weekend trip to Charleston, SC on a whim. We hopped in her VW bug, made the 3 hour trek to Folly Beach and spent all afternoon laying in the sun. Just before dark we walked to a beach side bar, drank cold beer and ate crabs legs on a sand covered patio listening to the waves and Jimmy Buffet. What’s better than that? Nothing. And that is why I love crab legs…
Just because I love them doesn’t mean I would be so bold as to try and cook them at home. Do you steam them? Do you boil them? I’m from upstate NY…I have no idea. My husband, however, is from Charleston (no, we didn’t meet on that trip, but that would have been a nice story!) and guess what, it’s easy. Crab legs are delicious and fast; prepared in the oven with a generous amount of butter, garlic and lemon juice.
BAKED GARLIC BUTTER CRAB LEGS
- 2 lbs crab legs
- 1 cup of butter
- 5 garlic cloves, minced
- 1 lemon, juiced
- 1⁄2 lime, juiced
- salt to taste
- 1 tsp dried parsley
Preheat your oven to 375 degrees. While it’s heating, melt your butter in a small saucepan over a medium low setting. Add the minced garlic, lemon and lime juice and dried parsley. Turn heat to low and simmer until the garlic is fragrant. Set aside.
Get those crab legs into a large baking dish (I used my grandmother’s roaster) and brush liberally with your delicious garlic butter mixture.
Set your timer for 25 – 30 minutes and pop those babies in! Baste the crab legs every 5 minutes or so with the juices from the pan.
Take them out, let them cool and then get to crackin.’
We served these on Mother’s Day with a low country boil and biscuits; so good!