This easy yet elegant dish is a great way to entertain, celebrate or simply dine in style! 

Preparation

Preheat oven to 425°F. 

Seperate crab legs into segments. Being careful to keep the meat intact, use kitchen shears to cut the shell of the leg segments in half lengthwise, making a small trough in which to present the meat. Arrange crab leg meat on shell halves and baste with drawn butter or ghee.

Roast for 6-8 minutes, until lightly browned. Enjoy immediately with the remaining drawn butter or ghee for dipping.

To make drawn butter, heat 2 cups of water in a small pot, then place the butter directly into the water. When the butter has melted, remove from heat. When the pot has cooled slightly, place in the refrigerator and allow to chill. The milk solids found in the butter will remain in the water while the drawn butter will solidify on top and can be easily removed when chilled and reheated. Ghee can also be used as an alternative to drawn butter.