Prepare crab legs - Thaw King crab legs overnight in the fridge. Cut one side of crab leg shell and pull shell with your fingers to have a litte opening.
Place crab legs in a 9 x 13 inch baking pan. You can add lemon wedges around if you like (not included in recipe ingredients).
Put back in refrigerator.
Prepare garlic butter sauce – In a small sauce pan, melt butter over medium to low heat. When melted, pour olive oil and add garlic. Saute for about 2 minutes. Add lemon and lime juice and dried parsley. Stir to combine and continue cooking for another 2 minutes. Turn off heat.
Bake crab legs – Preheat oven at 375 degrees F.
Take crab legs from fridge and pour garlic butter mixture inside the crab legs, making sure you spoon some garlic too. You can sprinkle some dried parsley if you like and some salt, if desired. Note: You can save ¼ of sauce for dipping but you will also have enough at the bottom of pan after baking.
Place crab legs in the middle rack and bake for 25 minutes. Do not over cook.
Serve on the same pan or transfer to a serving platter. Make sure to use the extra garlic butter on pan as dipping sauce as it is delicious.
If not a big fan of fresh garlic, use less or substitute with 1 ½ teaspoons of garlic powder.
After baking for 12 minutes, you can baste crab legs with garlic butter sauce from the bottom of pan. I didn’t, since I have enough sauce inside the meat.
You can bake frozen crab legs but you need to add 10 to 12 more minutes of baking time. Make sure to check once in a while that it is not burning. Don’t ruin this pricey seafood. Keep it moist and tender to retain it’s sweet flavor.
Any leftover, which I doubt, can be wrapped in foil so it doesn’t dry out and refrigerate. Store only for another day and consume. Warm in the oven at 300F for 15 to 20 minutes covered in foil. If you have extra sauce pour some inside the meat to keep it moist or warm in the microwave for about 12 to 15 minutes. Enjoy!