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The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Although crab legs look intimidating, Heinen’s wild-caught jumbo crab leg clusters could not be easier to make at home! Even the most inexperienced cooks will feel confident making them using a simple sheet pan method.
Purchasing crab can also be confusing because Heinen’s Seafood Department has so many options to choose from. Here’s is some key information to keep in mind when choosing between Heinen’s crab leg clusters and king crab legs.
- Heinen’s crab leg clusters are snow crab, which means they’re sourced from the Pacific Northwest and Northwest Atlantic.
- They’re thinner and longer than king crab legs.
- Their meat is more fibrous than king crab legs.
- They’re sold frozen to preserve freshness.
- They’re a less expensive alternative to king crab legs, but they do not lack in quality.
Flavored with nothing more than Two Brothers seafood seasoning, butter and lemon, these crab leg clusters are perfect to serve at a holiday gathering with friends, or for a special meal at home with family.
Why You’ll Love This Recipe
- It’s Low Effort and Fast. All you need is a sheet pan and 20 minutes to create restaurant quality crab leg clusters.
- You’ll Enjoy High Quality Seafood for an Incredible Price. Heinen’s Seafood Department never skimps on quality. Less expensive than traditional king crab legs, Heinen’s wild-caught jumbo crab leg clusters are frozen quickly once they leave the water to preserve freshness, so you’re getting high quality crab at an incredible value.
- It Doesn’t Take Much to Create Big Flavor. Heinen’s seafood seasoning is perfect to use on both fish and shellfish and simplifies prep by eliminating the need to mix multiple dried herbs. Feel free to incorporate additional seasonings or add fresh herbs to the melted butter for more flavor.
- Cook time:
- 15min
- Prep time:
- 5min
- Total time:
- 20min
- Servings:
- 4
Ingredients
- 2 Heinen’s wild caught jumbo crab leg clusters (about 3-3 ½ lbs. total), thawed overnight in the fridge
- 2 Tbsp. Heinen’s extra virgin olive oil
- 1 Tbsp. Two Brothers seafood seasoning
- 1 stick Heinen’s unsalted butter, melted (see note)
- Kosher salt
- Lemon wedges, for serving
Instructions
- Preheat the oven to 400°F.
- Arrange the defrosted crab leg clusters in a single layer on a large-rimmed baking sheet.
- Whisk together the olive oil and seafood seasoning. Brush over all sides of the crab clusters and into the joints.
- Bake for 20-25 minutes, or until heated through.
- Use kitchen shears to cut the crab leg at the joint, then carefully cut down the crab leg to reveal the meat. You can also use seafood crackers if you have them. Serve the crab clusters with melted/clarified butter and lemon wedges.
Note: To make clarified butter, melt the butter in a small saucepan and bring to a low boil for 1 minute. Remove from the heat and allow to cool for 5 minutes without stirring. This allows the milk solids to sink to the bottom. Skim the white foam off the top and pour the melted butter into another dish, leaving the milk solids in the bottom of the pan. Season with kosher salt to taste.
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