Ingredients and Weight:
- King Crab Legs: 500 grams (per person, for 8 people total)
- Fresh lemon juice: 3 tablespoons
- Old Bay seasoning: 2 tablespoons
- Salt: 1 teaspoon
- Pepper: 1/2 teaspoon
- Extra virgin olive oil: 4 tablespoons
- Fresh chopped parsley: 2 tablespoons (for garnish)
Preparation Time:
- Preparation: 20 minutes
- Cooking: 30 minutes
- Total: 50 minutes
Difficulty Level: 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 375°F.
- In a large bowl, combine the crab legs with lemon juice, old bay seasoning, salt, and pepper.
- Add the extra virgin olive oil and mix well to ensure all crab legs are coated.
- Arrange the crab legs in a baking dish and bake for 25-30 minutes or until fully cooked and the shells turn bright red.
- Garnish with fresh chopped parsley.
- Serve immediately with a side of lemon wedges for squeezing over the crab legs while eating.
Nutritional Information:
(Per person serving size)
Calories: 300
Fat: 12g
Carbohydrates: 10g
Protein: 35g
Fiber: 2g
(Note: Nutritional values may vary depending on the specific ingredients used.)
Dish Characteristics:
- Rich in flavor with a perfect balance of seafood and citrusy notes.
- The crab legs are cooked to perfection, tender and juicy on the inside, with a crispy exterior.
- A great dish for seafood lovers who appreciate the combination of traditional flavors and modern cooking techniques.
User Comments:
- "The crab legs were cooked to perfection, very juicy and flavorful."
- "The lemon juice and old bay seasoning combination was outstanding."
- "This dish was a hit at my dinner party, everyone loved it!"
- "The dish was well-balanced, the seasoning was spot on."
- "I will definitely make this again, it's a keeper!"
Special Precautions and Tips:
- Make sure to buy fresh crab legs and consume them as soon as possible for best flavor and texture.
- Adjust seasoning according to personal preference. Some may prefer more lemon juice or old bay seasoning.
- The crab legs should be cooked until they turn bright red and are fully cooked through, but not overcooked to avoid a tough texture.
