Recipes 8

Cajun Sheet Pan Crab legs and veggies

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  • 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


  • 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.

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