Recipe Adapted from Whole Foods by Chadwick Boyd for "Reel Food with Chadwick Boyd."
This dish is featured in the holiday special of my food series, "Reel Food with Chadwick Boyd," in theaters through January 5. It's a very simple and delicious dish that's perfect for New Year's Eve and special family gatherings, like this long holiday weekend. King crab legs look intimidating, but when baked on a cookie sheet, they are quite easy to make. For a delicious and big flavor twist, I add rich, delicious tomato and lots of Old Bay seasoning. When ready, just plop the whole baking sheet on the table along with some crusty bread and let everyone dig in. Enjoy!
- 6 tablespoons extra-virgin olive oil
- 5 garlic cloves, finely chopped
- 1/4 teaspoon crushed red chile flakes
- 1 28 oz. can of whole peeled tomatoes
- 2-3 pounds frozen or partially frozen Alaskan King crab legs, cracked**
- Olive oil cooking spray
- 1/3 cup Old Bay seasoning
- ¼ cup chopped fresh Italian parsley
Preheat oven to 350°F
Place oil, garlic, chile flakes and tomatoes in a large skillet. Using a wooden spoon, carefully smash the tomatoes to break them into pieces and stir. Bring to a bubble on medium high heat and then simmer on medium for 8-10 minutes.
Meanwhile, place the crab legs on a large, rimmed baking sheet. Spray both sides evenly with the cooking spray. Sprinkle on the Old Bay to fully coat.
Pour the tomato mixture over the crab legs. Cover with heavy duty aluminum foil, making sure to seal the sides tightly. Using a paring knife, poke a few holes in the foil to vent the steam.
Place the crab legs on the middle rack in the oven and bake for 18-20 minutes.
Remove the foil and let cool slightly for a few minutes. Finish with the fresh parsley. Serve directly on the baking sheet with crusty bread.
**NOTE: If crab legs are already steamed, bake in the oven for 8-10 minutes, just to heat through and let the tomato juices cook into the crab.