Baked King Crab with Garlic Butter & Cream Sauce

Suggested Meal Time

Luxury dinner / special occasion

Estimated Calories

~650–750 calories per serving

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Ingredients

For the King Crab

• 1 whole king crab (2–2.5 kg / 4.5–5.5 lb), cooked and cleaned

• ½ tsp salt

• ½ tsp black pepper

• Lemon slices (for garnish)

For the Garlic Butter Cream Sauce

• 80 g (6 tbsp) unsalted butter

• 6 cloves garlic, finely minced

• 150 ml (⅔ cup) heavy cream

• 40 g (⅓ cup) grated Parmesan cheese

• 1 tsp Dijon mustard (optional, adds depth)

• 1 tbsp lemon juice

• 1 tsp paprika

• ½ tsp dried parsley or Italian herbs

• Salt & pepper to taste

Optional Topping (Luxury Touch)

• 1–2 tbsp salmon roe (ikura) or crab roe

For Garnish

• Fresh parsley

• Lemon wedges

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Instructions

1. Prepare the Crab

Split the king crab in half lengthwise.
Crack the legs slightly to expose the meat but keep the shell intact for presentation.

Arrange the crab on a large oven-safe tray or platter.

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2. Make the Garlic Butter Cream Sauce

In a saucepan over medium heat:

• Melt butter gently

• Add minced garlic and sauté 30–40 seconds until fragrant (do not brown)

Pour in heavy cream and stir gently.
Add Parmesan cheese, mustard, lemon juice, paprika, herbs, salt, and pepper.

Simmer for 3–4 minutes until slightly thick and smooth.

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3. Assemble

Spoon the sauce generously over the crab meat, making sure it seeps into the shells.

Optional: add salmon roe on top of the crab body for a rich, restaurant-style finish.

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4. Bake

Preheat oven to 190°C / 375°F.

Bake the crab for 12–15 minutes, until:

• Sauce is bubbling

• Top is lightly golden

• Crab is heated through (do not overbake)

Optional: Broil for 1–2 minutes at the end for extra color.

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5. Serve

Transfer carefully to a serving platter.
Garnish with parsley and lemon wedges.

Serve immediately.

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Best Served With

• Garlic bread or baguette

• Steamed asparagus or broccoli

• White wine or sparkling wine

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Cooking Tips

• King crab is already cooked → baking is only to heat and flavor it.

• Avoid high heat or long baking to prevent dry meat.

• Sauce should be creamy, not too thick.

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Dish Style

• Western fine-dining

• Steakhouse / seafood restaurant presentation

• Perfect for celebrations, anniversaries, or festive dinners