Garlic-butter oven snow crab for a group
Adapted from CHAT-0310's measured six-pound flavoring list; pan layout and heating method are new matching guidance, not recovered instructions.
- YIELD
- 6 generous main servings
- PREP / WAIT
- 15 minutes, plus refrigerator thawing
- COOK
- 20–35 minutes
Ingredients
- 6 lb commercially precooked snow-crab clusters, thawed
- 1 cup unsalted butter, melted
- 2 tbsp Old Bay or mild seafood seasoning
- 1 tbsp minced garlic
- 1 tsp smoked paprika
- 1 lemon, juiced
- 1 additional lemon, sliced
- 1/2 cup water, divided between pans
- 1/2 tsp cayenne (optional)
Method
- Confirm that the crab is labeled precooked. Preheat oven to 350°F. Divide crab between two shallow roasting pans so it is not packed into a deep mound.
- Stir butter, seasoning, garlic, paprika, lemon juice and optional cayenne together. Spoon evenly over crab; add lemon slices and 1/4 cup water to each pan.
- Cover pans tightly with foil. Heat 20 minutes, then rotate pans and check a central cluster. Continue covered in 5-minute increments until hot throughout, using package heating instructions as the endpoint.
- Open foil carefully to avoid steam and serve immediately, spooning hot pan butter over the meat.
Notes & storage
- This keeps the six-pound batch, butter and garlic from CHAT-0310; the oven method completes a truncated excerpt.
- Use mild seasoning and omit cayenne for the family version.
- Chill leftovers promptly at 40°F or below for 3–4 days; reheat leftovers to 165°F. Raw crab requires a different cooking method.