Tomato-Garlic Crab Legs

Tomato-Garlic Crab Legs


Yield: 2 servings

  • ¼ cup roasted minced garlic

  • 1 cup dry white wine

  • 4 tablespoons unsalted butter, melted

  • 16 ounces diced tomatoes

  • 2 teaspoons Worcestershire sauce

  • 1 teaspoon kosher salt

  • ¼ cup parsley leaves, finely chopped

  • 2 pounds snow crab legs, at room temperature

  • Sliced rustic bread


  1. Preheat the oven to 400 degrees.

  2. Slice the crab legs length-wise so the juices can seep in.

  3. In a bowl combine the roasted garlic, wine, butter, tomatoes, Worcestershire, salt, and parsley.

  4.  Place the crab legs in a Dutch oven or casserole dish and cover them with the mixture. Place the Dutch oven lid on or if you are using a casserole dish tent a piece of foil over it.

  5. Make sure the foil doesn’t touch the tomatoes. Bake for 15 minutes until piping hot.

  6. Serve immediately on a plate with some of the juice and tomato mixture spooned on top. Include some bread for dipping.

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