These sheet pan crab legs are not only carb-free, but they’re also packed with good fats, nutrients, and minerals. Dipped in melted butter with Cajun seasoning, they’re pure savory heaven.
Cajun Sheet Pan Crab Legs and Veggies
From the cookbook I authored with Rachel Gregory, a board-certified Nutrition Specialist, Athletic Trainer and Strength and Conditioning Coach. It’s called the 21-Day Ketogenic Diet Weight Loss Challenge: Recipes and Workouts for a Slimmer, Healthier You
Servings: 6
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Nutritional Facts: 3.5g Net Carbs| 514 Calories | 29g Fat | 5.5g Carbs | 33g Protein | 2g Fiber
Make it Paleo/Dairy-free: Replace the butter or ghee with coconut oil.
Variation Tip: Don’t like crab? Substitute with shrimp instead! Want to make it Paleo? Use ghee instead of butter.
Ingredients:
- ghee or butter for greasing
- 2 zucchini, halved lengthwise and sliced
- 3 cups roughly chopped cauliflower
- 10 tbsp butter or ghee, melted, divided
- 2 tbsp cajun seasoning
- 1 tbsp minced garlic
- 6 ounces Polish sausages or bratwurst, cut into rounds ½ inch thick
- 2 pounds frozen snow crab legs (about two clusters), thawed in the refrigerator overnight or for a few minutes under cold running water.
- 1/2 lemon
- Chopped fresh parsley for garnish
Steps:
- Preheat the oven to 450 degrees F. Line a large baking sheet with aluminum foil and grease the foil.
- Arrange the zucchini halves on the prepared baking sheet. Add the cauliflower and spread it out in an even layer.
- In a small bowl, stir together 5 tablespoons of melted butter, Cajun seasoning, and garlic until well mixed. Pour half of the butter mixture over the veggies, making sure to cover the cauliflower.
- Bake for 15 to 20 minutes until the veggies are tender.
- Place the sausage slices among the vegetables. Break up the crab legs and add them to the pan. Drizzle with the remaining butter mixture. Bake for an additional 10 minutes.
- Squeeze the lemon half over the top, garnish with parsley, and serve immediately with remaining 5 tablespoons of butter for dipping.
Cajun Sheet Pan Crab Legs and Veggies
These sheet pan crab legs are not only carb-free, but they’re also packed with good fats, nutrients, and minerals. Dipped in melted butter with Cajun seasoning, they’re pure savory heaven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 Servings 1x
- Category: Dinner
Ingredients
- ghee or butter for greasing
- 2 zucchini, halved lengthwise and sliced
- 3 cups roughly chopped cauliflower
- 10 tbsp butter or ghee, melted, divided
- 2 tbsp cajun seasoning
- 1 tbsp minced garlic
- 6 ounces Polish sausages or bratwurst, cut into rounds ½ inch thick
- 2 pounds frozen snow crab legs (about two clusters), thawed in the refrigerator overnight or for a few minutes under cold running water.
- 1/2 lemon
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 450 degrees F. Line a large baking sheet with aluminum foil and grease the foil with oil.
- Arrange the zucchini halves on the prepared baking sheet. Add the cauliflower and spread it out in an even layer.
- In a small bowl, stir together 5 tablespoons of melted butter, Cajun seasoning, and garlic until well mixed. Pour half of the butter mixture over the veggies, making sure to cover the cauliflower.
- Bake for 15 to 20 minutes until the veggies are tender.
- Place the sausage slices among the vegetables. Break up the crab legs and add them to the pan. Drizzle with the remaining butter mixture. Bake for an additional 10 minutes.
- Squeeze the lemon half over the top, garnish with parsley, and serve immediately with remaining 5 tablespoons of butter for dipping.
Notes
Make it Paleo/Dairy-free: Replace the butter or ghee with coconut oil.
Variation Tip: Don’t like crab? Substitute with shrimp instead! Want to make it Paleo? Use ghee instead of butter.
Nutrition
- Serving Size: 6
- Calories: 514
- Fat: 29g
- Carbohydrates: 5.5g
- Fiber: 2g
- Protein: 33g
Keywords: Sheet Pan Crab Legs
