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Crab Legs

Restaurant worthy crab legs from your personal kitchen.

Nutrition Facts: Carbohydrates 0.6g
Yield: Serves 4


  • 2 lbs. fresh or frozen crab legs
  • 8 Tbs. butter, melted
  • 2 tsp. fresh basil
  • 1/2 tsp. lemon zest
  • 1 Tbs. lemon juice


  1. Thaw crab legs, if frozen
  2. Rinse and pat dry with paper towels
  3. Combine butter with basil, lemon zest and lemon juice
  4. Brush crab legs with half of butter mixture and broil in greased pan
  5. Serve with remaining butter mixture

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