Crab Legs Recipe

Prepare steaming liquid

In a large steamer pot or wide stockpot, combine 4 cups water, 1 cup white wine (optional), 1 tablespoon sea salt, 2 bay leaves and the halved lemon. Bring to a gentle boil over high heat.

Steam crab

If crab clusters are frozen, rinse quickly under cold water to remove ice. Place a steamer basket or rack over the boiling liquid, arrange the crab clusters in a single layer (stack if needed), cover and steam for 6–8 minutes for thawed pre-cooked clusters (10–12 minutes if still mostly frozen) until heated through and fragrant. Do not over-steam to avoid drying meat.

Using tongs, transfer crab clusters to a serving platter. Keep covered to retain heat while you finish other components.

Make clarified butter

Melt 1 cup unsalted butter slowly in a small saucepan over low heat until it separates. Skim foam from the top and ladle off clear golden butter, leaving milk solids behind. Alternatively, use whole melted butter without clarifying if preferred.

Season butter

Stir the minced garlic (3 tsp) into the warm clarified butter, then add 2 tablespoons fresh lemon juice, 1 teaspoon paprika and 1 teaspoon salt. Keep warm on the lowest heat or in a small warmed bowl for serving.

Make dressing

In a medium bowl whisk together 3 tablespoons mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1 teaspoon Dijon mustard, 1 teaspoon salt and 1/2 teaspoon black pepper until smooth.

Combine 2 cups thinly sliced green cabbage, 1 cup red cabbage and 1 cup shredded carrot in a large bowl. Pour dressing over vegetables and toss until evenly coated. Chill for at least 15 minutes to let flavors meld before serving.

Make batter

In a bowl combine 1 cup cornmeal, 1/2 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon sugar and 1/2 teaspoon salt. Stir in 1/4 cup finely minced onion. Whisk in 1 beaten egg and 1/2 cup buttermilk until a thick batter forms; add a tablespoon of water if batter is too stiff.

Fry hush puppies

Heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Using a small scoop or two spoons, drop rounded tablespoons of batter into the hot oil, frying in batches so they don’t touch. Fry 2–3 minutes per side until golden brown and cooked through. Transfer to a paper-towel lined tray and keep warm in a low oven while finishing other batches.

Arrange steamed crab clusters on a large platter with hush puppies and a bowl of slaw. Pour warm clarified butter into small serving bowls for dipping and garnish with lemon wedges and chopped parsley. Provide shell crackers or seafood picks and small bowls for discarded shells.

To eat: crack legs, remove meat, dip in lemon-seasoned butter and enjoy with slaw and hush puppies.