{"id":2533,"date":"2022-11-03T11:46:41","date_gmt":"2022-11-03T11:46:41","guid":{"rendered":"http:\/\/isticharati.ma\/?p=2533"},"modified":"2023-01-23T22:22:01","modified_gmt":"2023-01-23T22:22:01","slug":"baked-crab-legs-in-butter-sauce","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=2533","title":{"rendered":"Baked Crab Legs in Butter Sauce"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" src=\"http:\/\/isticharati.ma\/wp-content\/uploads\/2022\/11\/317247648_1959023627601269_3271462040936978999_n-1-1.jpg\" alt=\"\" width=\"640\" height=\"799\" \/><\/p>\n<h2 style=\"text-align: center;\">Ingredients:<\/h2>\n<p style=\"text-align: center;\">1 lb (453.59g) king crab legs<\/p>\n<p style=\"text-align: center;\">4 tablespoons (56g) unsalted butter, melted<\/p>\n<p style=\"text-align: center;\">3 cloves garlic, minced (about 1 tablespoon garlic)<\/p>\n<p style=\"text-align: center;\">1-2 teaspoons (4g-8g) Creole seasoning<\/p>\n<p style=\"text-align: center;\">\u00bd tablespoon (7.5ml) lemon juice<\/p>\n<p style=\"text-align: center;\">1 tablespoon (3g) chopped chives or parsley<\/p>\n<p style=\"text-align: center;\">lemon wedges to serve<\/p>\n<p style=\"text-align: center;\"><strong>TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n<p style=\"text-align: center;\"><!--nextpage--><\/p>\n<p style=\"text-align: center;\"><img decoding=\"async\" src=\"http:\/\/isticharati.ma\/wp-content\/uploads\/2022\/11\/317247648_1959023627601269_3271462040936978999_n-1-1.jpg\" \/><\/p>\n<h2 style=\"text-align: center;\">Directions:<\/h2>\n<p style=\"text-align: center;\">Thaw crabs legs in the refrigerator overnight or for faster results place crabs under cold running water<\/p>\n<p style=\"text-align: center;\">for a few minutes.<\/p>\n<p style=\"text-align: center;\">Preheat oven to 375 F.<\/p>\n<p style=\"text-align: center;\">When ready to cook, cut the crab legs into half so the flesh of the crab is visible.<\/p>\n<p style=\"text-align: center;\">Skip the knife and use kitchen shears or scissors to do so. You\u2019ll thank me later.<\/p>\n<p style=\"text-align: center;\">Place crab legs in an oven-safe pan or on a baking sheet.<\/p>\n<p style=\"text-align: center;\">Add butter, garlic, Creole seasoning in a small bowl.<\/p>\n<p style=\"text-align: center;\">Microwave for about a minute. Remove and add lemon juice. Mix well.<\/p>\n<p style=\"text-align: center;\">Brush crab with butter mixture all over the crab legs \u2013 reserve any excess for serving.<\/p>\n<p style=\"text-align: center;\">Place the crab legs in the preheated oven for about 5 minutes, or until the crab legs are heated through. Sprinkle with parsley or chives.<\/p>\n<p style=\"text-align: center;\">Serve immediately with the remaining sauce and\/or lemon wedges for squeezing over meat.<\/p>\n<h3 style=\"text-align: center;\">Notes:<\/h3>\n<p style=\"text-align: center;\">One of the great things about this recipe, you are not trying to cut open hot crab legs with scissors, the prep is done before they are heated.<\/p>\n<p style=\"text-align: center;\">Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.<\/p>\n<p style=\"text-align: center;\">Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Ingredients: 1 lb (453.59g) king crab legs 4 tablespoons (56g) unsalted butter, melted 3 cloves garlic, minced (about 1 tablespoon garlic) 1-2 teaspoons (4g-8g) Creole seasoning \u00bd tablespoon (7.5ml) lemon juice 1 tablespoon (3g) chopped chives or parsley lemon wedges to serve TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/p>\n","protected":false},"author":2,"featured_media":2671,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[8,9],"tags":[],"class_list":["post-2533","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-seafood"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/2533","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2533"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/2533\/revisions"}],"predecessor-version":[{"id":3644,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/2533\/revisions\/3644"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/2671"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2533"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2533"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2533"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}