Crab Leg
This second crab leg version roasts split shells with chile-garlic butter, lime, scallion, and a hint of smoked paprika. The meat stays sweet while the glossy sauce clings to every joint.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Split crab legs lengthwise so the meat can catch the sauce.
Stir softened butter with garlic, chile flakes, paprika, lime, scallion, and cilantro.
Brush the butter over the crab and splash the pan with a little white wine.
Roast briefly in a hot oven until sizzling and heated through.
Serve with extra lime and spoon any pan butter over the meat.
π· Perfect Pairings
Complete your meal with these
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