Whether you caught the crab yourself or bought it at a market, these foil-baked crab legs are a perfect way to cook them. Served with a little bit of butter for dipping or fresh bread for sopping up the juices, you’ll love this easy recipe. Plus, there’s nothing better than eating fresh-caught crab.
The liquid added to the pack is white wine but can easily be substituted for fish stock, chicken broth, or beer. The majority of the flavor comes from garlic and herb rub. However, this can be swapped out with a little salt, rosemary, and thyme.
The recipe uses king crab, but you can use any other species of crab. It is a quick and easy way to cook at the campsite after a long day of crabbing and while the crab is still fresh. Make sure to have some napkins or towels on hand!
Foil Baked Crab Legs Recipe
- 4 king crab legs
- 1 cup white wine or fish stock
- 2 cloves garlic thinly sliced
- herb rub to taste
- Layout 4 sheets of foil in two stacks of two.
- On each pile of foil add two crab legs then gently roll up the foil to create a bowl shape.
- Into each foil bowl containing two crab legs add half the wine, one finely sliced garlic clove evenly spread, then a light sprinkle of the herb rub.
- Wrap the first sheet of foil around the contents creating a tight seal with as little air as possible. Wrap each with the second piece of foil this time focusing on creating an airtight seal, rolling the foil joins if necessary.
- Place the packets in a heat source of choice,l campfire coals, in a barbecue, or in a camp oven. Cook until the foil starts to puff up plus 2 minutes; the total time will be about 10 minutes depending on the temperature of your heat source.
- Let the foil packs containing the crab legs sit for about 5 minutes. When opening be cautious of the pack’s heat and any steam that may escape.
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