- 3 cooked crabs
- 1/4 cup canola oil
- 1/4 cup butter
- 6 Thai chilies, steamed and halved
- 1 tbsp Shanghai peppercorns
- 1 tbsp kosher salt
- 3 cloves garlic, minced
Preheat the oven to 400.
Remove and discard the tops, clean out the gooey insides, rinse, and crack in half.
Heat the oil, butter, Thai chilies, Shanghai peppercorns, and salt. When the butter is melted and the salt has dissolved, add the garlic.
Toss crab legs with the sauce. Place on a baking sheet.
Roast in the over for 20 minutes.