Fill a large stockpot with 6-8 quarts of water. Add the juice of 2 lemons, lemon halves, 3 tablespoons Old Bay, and 1 teaspoon salt. Bring to a rolling boil.

Add the small potatoes to the boiling water and simmer 12-15 minutes until just tender.

Add the baby carrots and the corn on the cob; continue to simmer 5-7 minutes until the vegetables are tender but still crisp.

Butter and crab

In a small saucepan, melt the unsalted butter over medium heat. Stir in minced garlic and paprika; simmer 2-3 minutes until fragrant.

Carefully add the king crab legs to the boiling water and cook 5-7 minutes until heated through.

In the last 2-3 minutes of cooking, fold in the lump crab meat to warm gently.

Remoulade

In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, Old Bay, chopped parsley, and cayenne pepper until smooth. Season to taste with salt and pepper.

Finish and serve

Remove potatoes, corn, and carrots from the boil; arrange on a large platter with the crab legs. Brush or drizzle some of the garlic butter over the crab and vegetables.

Squeeze fresh lemon wedges over the crab and vegetables. Serve the remoulade on the side for dipping.