Be sure crab legs are fully thawed (or if frozen, add a few minutes to the cook time).

Preheat oven to 350 degrees F and line a baking pan with aluminum foil or parchment paper.

Bake: Place legs (with shell on) on a jelly roll pan or large baking sheet. Put up to 4 legs on a pan. (You may put two pans in the oven but you may have to increase the cooking time). Bake for 25-35 minutes depending on the size. Check them at 25 minutes--they should be hot/warmed though, a little steamy.

Serve: Use kitchen shears or crab crackers to open the shells and remove the meat. Serve dipped in melted butter.

Store leftover crab meat in an airtight container in the fridge for up to 3 days, or use leftover crab to make crab cakes or crab dip.