Ingredients:

  • 1 lb (450 g) of pre-cooked Snow Crab or King Crab legs
  • 1 tsp (5 mL) Water (for steam, optional but recommended)
  • 4 Tbsp (56 g) Unsalted butter, divided
  • 2 large cloves Garlic, finely minced (or 1 tsp pre-minced)
  • 1 Tbsp (15 mL) Fresh Lemon Juice
  • 1/2 tsp (2.5 mL) Smoked Paprika
  • 1/2 tsp (2.5 mL) Old Bay Seasoning (or similar Cajun/Seafood blend)
  • 1/4 tsp (1.25 mL) Sea Salt (adjust based on crab salinity)
  • Pinch Black Pepper
  • 1 Tbsp (5 g) Fresh Parsley, finely chopped (for garnish and flavour)

Instructions:

  1. If frozen, ensure crab legs are fully thawed. Place the legs under cool running water for 5 minutes, or thaw overnight in the refrigerator. Pat them dry slightly. (Optional but recommended): Use kitchen shears to snip small slits along the length of the thickest shell sections to allow seasoning to penetrate.
  2. Melt 2 Tbsp (28 g) of the butter in a small bowl or saucepan. Stir in the minced garlic, lemon juice, smoked paprika, Old Bay, salt, and pepper. Reserve the remaining 2 Tbsp of cold butter for finishing/serving.
  3. Pre-heat the air fryer to 380°F (195°C) for 5 minutes. Moisture Trick: Pour 1 tsp of water into the very bottom of the air fryer basket/drawer (below the cooking rack) to create a gentle steaming environment. Carefully place the crab legs in the air fryer basket in a single layer. Cook in batches if necessary to avoid overcrowding.
  4. Air fry the legs for 4 minutes. Open the basket and use a basting brush to generously coat the legs with about half of the prepared garlic-butter mixture. Return the basket and continue cooking for another 4–6 minutes. The legs are ready when the meat is steaming hot and the internal temperature registers at least 165°F (74°C).
  5. While the crab finishes cooking, melt the remaining 2 Tbsp of cold butter and stir in the fresh parsley and a final squeeze of lemon juice. Transfer the hot crab legs to a serving platter immediately. Drizzle the remaining garlic-butter from the cooking process over the legs, and serve with the side dish of melted parsley butter.