Alaskan King Crab Legs Recipe

Thaw (if frozen)

If crab legs are frozen, place them in the refrigerator for 8–12 hours or run under cold water in a sealed bag for 20–30 minutes until thawed enough to handle.

Prepare pot

Fill a large pot with 4 cups of water and add 1 tablespoon salt. Bring the water to a rolling boil over high heat.

Heat crab legs

Add the pre-cooked Alaskan king crab legs to the boiling water (they can be stacked). Reduce heat to a gentle boil and steam/heat for 4–6 minutes for 1–2 lb of legs, until heated through and fragrant. Avoid overcooking to preserve texture.

Drain and rest

Carefully remove crab legs with tongs and place on a serving platter. Let rest 1–2 minutes. Serve whole or split along the shell with kitchen shears to expose meat.

Lemon

Cut the whole lemon into wedges and arrange around the crab legs for squeezing at the table.

Melt butter: Place 8 tablespoons unsalted butter in a small saucepan over low heat. Stir gently as it melts — do not let it boil.

Infuse garlic: Once the butter is melted, add 1 teaspoon minced garlic and cook over very low heat for 30–45 seconds until fragrant. Do not brown the garlic.

Finish sauce: Remove the saucepan from the heat. Stir in 1 tablespoon fresh lemon juice, 1 teaspoon hot sauce if using, 1/2 teaspoon kosher salt, and 1 teaspoon ground black pepper. Taste and adjust seasoning. Stir in 1 tablespoon finely chopped fresh parsley.

Keep warm: Transfer the butter sauce to a small warmed bowl or a heatproof dipping vessel. Keep warm by placing the bowl over a pan of barely simmering water (bain-marie) or by using a small candle warmer so the butter remains melted while serving.

Arrange crab legs on the platter with lemon wedges. Pour a little warm butter over exposed meat if desired, and serve remaining warm butter sauce at the table for dipping. Provide small forks or seafood picks and napkins.

Recommended accompaniments: simple salad, crusty bread, or roasted potatoes to soak up extra butter.