- 340 g (3/4 lb) king crab legs, thawed in the fridge
- 450 g (1 lb) clarified butter
- two minced garlic cloves
- one lemon
- 15 ml (1 tbsp.) chopped parsley
- Lemon wedges
Preheat oven 180C (350F). Cut the crab legs so that they fit into a dish of approximately 20 cm x 25 cm (10 in x 8 in). Using scissors, make an incision from one end to the other of the legs.
Pour the clarified butter into a saucepan and add the garlic cloves. Bring to a simmer, add the lemon zest and parsley. Mix and add the crab. Coat crab legs with garlic butter. Cover and cook for about 5 mins.
Transfer the crab legs to the dish and drizzle with the garlic butter. Serve with lemon wedges and crusty bread.