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Easy Baked Crab ClustersEasy Baked Crab Clusters
Easy Baked Crab Clusters

Easy Baked Crab Clusters

Although crab legs look intimidating, Heinen’s wild-caught jumbo crab leg clusters could not be easier to make at home! Even the most inexperienced cooks will feel confident making them using a simple sheet pan method.
Carolyn Hodges of The Dinner Shift
Carolyn Hodges of The Dinner Shift
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Recipe - Heinen's of Naperville
Easy Baked Crab Clusters
Easy Baked Crab Clusters
Prep Time5 Minutes
Servings4
Cook Time25 Minutes
Ingredients
2 Heinen’s wild caught jumbo crab leg clusters (about 3-3 ½ lbs. total), thawed overnight in the fridge
2 Tbsp. Heinen’s extra virgin olive oil
1 Tbsp. Two Brothers Fan Favorite seafood seasoning
1 stick Heinen’s unsalted butter, melted (see note)
Kosher salt
Lemon wedges, for serving
Directions
  1. Preheat the oven to 400°F.
  2. Arrange the defrosted crab leg clusters in a single layer on a large-rimmed baking sheet.
  3. Whisk together the olive oil and seafood seasoning. Brush over all sides of the crab clusters and into the joints.
  4. Bake for 20-25 minutes, or until heated through.
  5. Use kitchen shears to cut the crab leg at the joint, then carefully cut down the crab leg to reveal the meat. You can also use seafood crackers if you have them. Serve the crab clusters with melted/clarified butter and lemon wedges.

Note: To make clarified butter, melt the butter in a small saucepan and bring to a low boil for 1 minute. Remove from the heat and allow to cool for 5 minutes without stirring. This allows the milk solids to sink to the bottom. Skim the white foam off the top and pour the melted butter into another dish, leaving the milk solids in the bottom of the pan. Season with kosher salt to taste.

5 minutes
Prep Time
25 minutes
Cook Time
4
Servings

Directions

  1. Preheat the oven to 400°F.
  2. Arrange the defrosted crab leg clusters in a single layer on a large-rimmed baking sheet.
  3. Whisk together the olive oil and seafood seasoning. Brush over all sides of the crab clusters and into the joints.
  4. Bake for 20-25 minutes, or until heated through.
  5. Use kitchen shears to cut the crab leg at the joint, then carefully cut down the crab leg to reveal the meat. You can also use seafood crackers if you have them. Serve the crab clusters with melted/clarified butter and lemon wedges.

Note: To make clarified butter, melt the butter in a small saucepan and bring to a low boil for 1 minute. Remove from the heat and allow to cool for 5 minutes without stirring. This allows the milk solids to sink to the bottom. Skim the white foam off the top and pour the melted butter into another dish, leaving the milk solids in the bottom of the pan. Season with kosher salt to taste.