1 TBS Cajun or Creole seasoning (Old Bay, Tony Chachere’s, Louisiana, etc...)
6-8 garlic cloves minced
1/4 cup fresh Italian Parsley finely chopped
1/2 TBS crushed red pepper
1/4 cup unsalted butter
Juice of 1 lemon
Preheat oven to 385 degrees. Rinse crab under cold running water to remove ice glaze, shell, and bans. Pat leg dry with paper towel. Place them on sheet pan and baste legs and meat with olive oil. Sprinkle seasoning, minced garlic, parsley and crushed read pepper. Divide butter into 1/2-inch pieces and placing them all over the legs. Place legs in 385 degree oven. Baste the legs with the dripping in the pan every five minute until they have baked a total 15-20 minutes.
Drain drippings in a small bowl for dipping and squeeze lemon juice over the legs. Crack open the legs, dip, and enjoy.
Baste the legs with the dripping in the pan every five minute until they have baked a total 15-20 minutes.