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A single cooked crab leg sitting in the foil it was cooked in.

Foil Baked Crab Legs Recipe

Saffron Hodgson
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Whether you caught the crab yourself or bought it at a market, these foil baked crab legs are a perfect way to cook fresh crab.
Preparation 10 minutes
Cook 10 minutes
Ready in 20 minutes
Servings 2 Servings
CourseMain Dish
InfluenceGlobal
DifficultySeasoned
MethodBake

Ingredients

  • 4 king crab legs
  • 1 cup white wine or fish stock
  • 2 cloves garlic thinly sliced
  • herb rub to taste

Equipment

  • foil

Directions

  • 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.