Cajun Sheet Pan Crab Legs and Veggies

sheet pan crab legs

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.



  • 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


  1. Preheat the oven to 450 degrees F. Line a large baking sheet with aluminum foil and grease the foil with oil.
  2. Arrange the zucchini halves on the prepared baking sheet. Add the cauliflower and spread it out in an even layer.
  3. 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.
  4. Bake for 15 to 20 minutes until the veggies are tender.
  5. 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.
  6. Squeeze the lemon half over the top, garnish with parsley, and serve immediately with remaining 5 tablespoons of butter for dipping.


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.


Keywords: Sheet Pan Crab Legs