Bucket Of All Legs Recipe

Thawing (if frozen)

If crab legs are frozen, transfer them to the refrigerator for 12–24 hours to thaw. For a quicker thaw, place sealed crab legs in a large bowl of cold water for 30–60 minutes, changing the water once if needed.

Prepare a large pot with 1–2 inches of water and a steamer basket or rack. Bring the water to a rolling simmer over high heat.

Place the crab legs in the steamer basket (they can overlap). Cover and steam for 6–8 minutes if thawed, or 10–12 minutes if still partially frozen. Crab legs are pre-cooked; you are heating through and infusing steam flavor.

Using tongs, transfer the steamed crab legs to a large serving bucket or platter. Keep covered with foil to retain heat while you prepare the butter.

While the crab steams, melt the unsalted butter in a small saucepan over medium-low heat.

Add the minced garlic and cook gently for 1–2 minutes, stirring, until fragrant but not browned (browned garlic tastes bitter).

Stir in the Old Bay (or seafood seasoning), smoked paprika, red pepper flakes, kosher salt, and black pepper. Cook another 30 seconds to bloom the spices.

Remove the saucepan from the heat and stir in the fresh lemon juice and chopped parsley. Keep the butter warm; transfer to a small heatproof bowl for serving.

Arrange the steamed crab legs in the bucket or on a large platter. Pour half of the hot garlic butter into a shallow bowl for dipping and reserve the rest for topping.

Provide cocktail sauce and extra melted butter on the side. Serve with lemon wedges and optional sides like crusty bread or steamed corn.

To eat: use kitchen shears or crab crackers to cut through the shell along the length of the leg, then pry the shell open and remove the meat with a pick or fork. Dip pieces in the hot garlic butter and squeeze lemon over the meat if desired.

Discard shells and enjoy. Keep extra butter warm; reheat gently if needed.