Alaskan King Crab Recipe

Prepare poaching liquid

In a large pot, add 2 liters of water, 1 tablespoon kosher salt, 1 bay leaf and 6 peppercorns. Bring the liquid to a gentle boil over high heat.

Thaw/prepare crab legs (if frozen)

If using frozen crab legs, run cold water over the shells to remove ice, or thaw in the refrigerator overnight. Trim any excess ice before cooking.

Poach crab legs

When the poaching liquid is at a gentle boil, reduce heat to a simmer. Add the king crab legs (they may hang over the pot—this is fine) and cover the pot. Poach for 5–7 minutes for pre-cooked frozen legs, or 8–10 minutes if using raw legs. The shells should turn bright orange and meat should be heated through. Avoid overcooking to keep meat tender.

Drain and rest

Using tongs or a slotted spoon, transfer the crab legs to a platter and let rest for 2 minutes to cool slightly before cracking and serving.

Melt butter

In a small saucepan over low heat, melt 8 tablespoons unsalted butter slowly to avoid browning.

Infuse flavors

Add the minced garlic to the melted butter and cook over very low heat for 1–2 minutes until fragrant (do not brown). Remove from heat.

Finish butter

Stir in 2 tablespoons fresh lemon juice, 2 tablespoons finely chopped parsley, 1 tablespoon chopped chives, 1 teaspoon smoked paprika, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning. Keep warm until serving. Reserve 1 cup of extra melted butter if you prefer a plain dipping butter alongside the herb garlic butter.

Crack the legs

Using kitchen shears or a crab cracker, cut along the length of the large leg shells or crack the joints to expose the meat. Be gentle to keep large meat sections intact.

Plate and garnish

Arrange crab legs on a serving platter. Spoon some warm herb garlic butter into small dipping bowls and place extra melted butter and lemon wedges alongside. Sprinkle 1 tablespoon fresh parsley over the crab for color.

Serve

Serve immediately while warm. Encourage guests to dip pieces of crab meat into the herb garlic butter and squeeze lemon over the meat as desired.