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Oven-roasted Crab Legs
Oven roasting—an awesome alternative to steaming or boiling crab legs—accentuates crabs’ sweetness while the Italian-style marinade infuses flavor and added moistness.
Ready In: 810 Minutes
Prep Time: 780 Minutes
Cook Time: 30 Minutes
Serves 4
DIRECTIONS
- Rinse crab legs in cool water; blot dry with paper towels. Using a paring knife or kitchen scissors, cut a lengthwise slit through the shell on the inside—the light-colored side—of each crab leg. Place crab legs in an extra-large, heavy-duty zip-top plastic bag.
- Combine olive oil, wine, lemon juice, garlic, herb seasoning and hot pepper sauce in a medium bowl; whisk well. Add olive oil mixture and bay leaves to bag. Close bag securely, pressing out air. Shake bag gently to distribute marinade among the crab legs. Place bag on a rimmed baking sheet; refrigerate for 12 to 24 hours, shaking bag to redistribute marinade several times if possible.
- Preheat oven to 375°F.Transfer crab legs to a large rectangular baking pan; pour olive oil mixture over top of crab legs. Cover pan tightly with foil. Roast crab legs for 20 minutes; remove foil, return to oven and roast 10 minutes longer.
- Transfer crab legs to serving plates. Serve with your favorite dipping sauce or melted butter.
- Per serving: 473 cal., 19 g fat (2 g sat. fat), 180 mg chol., 3649 mg sodium, 1 g carbo., 0 g fiber, 66 g pro.
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