Oven-Roasted Foil-Wrapped King Crab Legs
Prep: 15 minutes
Roast: 20 minutes • Serves: 4
3/4 cup unsalted butter (1-1/2 sticks)
2 tablespoons coarsely chopped drained capers
2 tablespoons fresh lemon juice
4 pounds king crab legs, thawed if necessary
Lemon wedges for serving (optional)
1. Preheat oven to 400°; cut 4 (12 x 36-inch) sheets aluminum foil. In small saucepan, heat garlic, butter, capers and lemon juice over medium-low heat until butter is melted; cook 2 minutes or until fragrant, stirring frequently. Makes about 1 cup.
2. Place 1 pound crab legs lengthwise in center of each sheet; brush legs with some butter mixture. Fold 2 ends of foil up over crab, overlapping; roll up edges of foil to seal. Place packets, sealed side up, on rimmed baking pans; roast 20 minutes or until heated through.
3. Carefully cut packets open with kitchen scissors; transfer crab to plates. To remove crabmeat from shells, break crab legs apart at their joints. Use scissors to cut through the shells lengthwise to expose the crabmeat. Extract the crabmeat from the shells with a seafood fork.
4. Serve crab legs with remaining butter mixture for dipping and lemon wedges, if desired.
Approximate nutritional values per serving (1 pound crab, 1/4 cup butter mixture):
522 Calories, 39g Fat, 22g Saturated Fat, 214mg Cholesterol, 2535mg Sodium,
2g Carbohydrates, 0g Fiber, 0g Sugars, 0g Added Sugars, 44g Protein