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Mediterranean Garlic Butter King Crab Legs on a white platter.

Mediterranean Garlic Butter King Crab Legs

Indulge in restaurant-quality luxury at home with these Mediterranean Garlic Butter King Crab Legs. By blending rich butter with heart-healthy extra virgin olive oil, fresh lemon zest, and aromatic herbs, we’ve given the classic "crab boil" a sophisticated coastal twist. This recipe is designed to be quick (under 20 minutes) and incredibly easy, making it the perfect centerpiece for a fancy seafood dinner that doesn't keep you stuck in the kitchen.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Greek, Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 lbs King Crab legs pre-cooked and thawed
  • 1/2 cup unsalted butter
  • 2 tbsp Extra Virgin Olive Oil
  • 6 cloves garlic minced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp dried oregano
  • 1/4 cup fresh parsley chopped
  • Salt and black pepper to taste

Method
 

  1. Prep: Thaw crab legs. Use kitchen shears to slit the shells lengthwise.
  2. Heat: Place a steamer basket in a large pot with 2 inches of water. Bring to a boil. Add crab, cover, and steam for 5–7 minutes.
  3. Sauce: In a saucepan, melt butter and olive oil. Sauté garlic for 1 minute. Stir in lemon juice, zest, oregano, salt, and pepper. Remove from heat and add parsley.
  4. Serve: Arrange crab on a platter. Pour half the sauce over the legs and serve the rest in small ramekins for dipping.

Notes

  • Thawing is Key: For the most even heating, ensure your crab legs are fully thawed in the refrigerator for 24 hours before cooking.
  • The "Slit" Secret: Using kitchen shears to slit the shells isn't just for ease of eating; it allows the garlic butter to penetrate the meat during the heating process.
  • Butter Quality: Since there are so few ingredients, use a high-quality grass-fed butter and "First Cold Press" Extra Virgin Olive Oil for the best flavor profile.
  • Serving Tip: Always serve with extra lemon wedges on the side to brighten the briny sweetness of the King Crab.