King Crab Legs

Crab Cake

Oysters

If crab legs are frozen, thaw overnight in the refrigerator or under cold running water for 20–30 minutes until pliable. Pat dry with paper towels. Trim any excess membrane at the joints with kitchen shears so seasoning and butter penetrate more easily.

Thaw and inspect

Preheat oven to 400°F (200°C) if you plan to bake the crab legs. Alternatively, prepare a large steamer, or have a large pot of boiling water ready if you prefer to steam or boil.

Preheat oven (if baking)

In a small saucepan over low heat, melt 6 tbs unsalted butter. Mince or finely grate 4 garlic cloves and add to the melted butter. Stir continuously for 1–2 minutes until fragrant — do not brown the garlic. Remove from heat and stir in 2 tbs fresh lemon juice, 2 tbs finely chopped fresh parsley, 1 tsp Old Bay seasoning, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Keep warm.

Make garlic butter

Reserve about 2 tbs of the garlic butter for serving in small dipping bowls; keep the remainder for basting while cooking.

Place crab legs on a foil-lined rimmed baking sheet, meat-side up where visible. Brush or spoon most of the warm garlic butter over the exposed meat, reserving some for serving. Lightly sprinkle a pinch more Old Bay and a few grinds of black pepper over the legs. Tent the tray loosely with foil and bake in the preheated 400°F (200°C) oven for 8–10 minutes for thawed legs (12–15 minutes if they were mostly frozen). Crab legs are pre-cooked; you are reheating and infusing them with butter and garlic — do not overcook.

Option A — Bake (recommended for best flavor)

Bring 1–2 inches of water to a simmer in a large pot with a steamer basket. Place crab legs in the basket, cover, and steam for 6–8 minutes until heated through. After steaming, transfer legs to a platter and brush with warm garlic butter.

Option B — Steam

Bring a large pot of water to a boil and add a tablespoon of salt and a bay leaf if desired. Submerge crab legs for 4–6 minutes until heated through. Remove, drain, and brush with warm garlic butter.

Option C — Boil

Using crab crackers or kitchen shears, cut open the thicker sections of shell to expose the meat. Arrange crab legs on a serving platter. Pour the reserved butter into small bowls for dipping and place lemon wedges and extra parsley on the platter.

Serve immediately while hot. Encourage diners to squeeze lemon over the meat and dip in the garlic butter. Leftover crab meat can be refrigerated in an airtight container for up to 2 days.

king crab legs (pre-cooked)

unsalted butter

garlic

fresh lemon juice

fresh parsley

Old Bay seasoning (or seafood seasoning)

kosher salt

freshly ground black pepper

lemon wedges

crab crackers or kitchen shears

small bowls for dipping sauce

Pick through lump crab meat to remove any shell pieces and large cartilage. Transfer crab to a large bowl and gently break up any big lumps, keeping as many intact pieces as possible for texture.

Prepare crab

In a separate medium bowl whisk together 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 1 teaspoon Old Bay, 1 teaspoon salt, and 1 teaspoon black pepper until smooth. Stir in the lightly beaten egg until fully incorporated.

Combine binders and seasonings

Add the mayonnaise/egg mixture to the bowl with crab meat. Gently fold in 3 ounces panko breadcrumbs, 2 tablespoons chopped parsley, and 2 sliced green onions. Use a light hand—mix just until combined so crab stays in flakes. If the mixture feels too loose to form, add up to 2 additional tablespoons of breadcrumbs, 1 tablespoon at a time.

Mix crab cake base

Portion mixture into 6 equal patties (about 3 ounces each) using a 1/3-cup measure or kitchen scale. Lightly shape into compact rounds about 3 inches in diameter and 3/4 inch thick. Place formed cakes on a parchment-lined tray. Refrigerate uncovered for at least 30 minutes (or up to 2 hours) to firm; this helps them hold together during cooking.

Form cakes

Place 1/2 cup extra panko or fine breadcrumbs in a shallow dish. Just before frying, gently press each chilled patty into the breadcrumbs to coat the outside lightly on both sides. Shake off excess—do not compress heavily.

Coat cakes

Heat a large skillet over medium heat. Add 2 tablespoons butter and 2 tablespoons vegetable oil. When butter has melted and the fat is shimmering but not smoking, the pan is ready.

Heat pan

Carefully place the crab cakes in the skillet without overcrowding (work in batches if needed). Cook for 3 to 4 minutes on the first side undisturbed until the crust is golden brown. Gently flip with a thin spatula and cook 2 to 3 minutes more until the second side is golden and the center is set and cooked through (internal temperature around 145°F / 63°C). If the exterior browns too quickly, reduce heat to medium-low and cover loosely to finish cooking.

Fry crab cakes

Transfer cooked crab cakes to a wire rack set over a baking sheet or to paper towels to drain for 2 minutes. Keep warm in a low oven (200°F / 95°C) while remaining cakes are cooked.

Drain and rest

Whisk together 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon Dijon mustard, 1/2 teaspoon minced garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth. Taste and adjust seasoning. Chill for 15 minutes to let flavors meld. Serve alongside warm crab cakes.

Arrange crab cakes on a platter or individual plates. Garnish with lemon wedges and extra chopped parsley. Serve with the lemon aioli or tartar sauce and a simple salad or roasted potatoes.

lump crab meat

plain breadcrumbs (preferably panko)

mayonnaise

Dijon mustard

Worcestershire sauce

Old Bay seasoning

large egg (lightly beaten)

fresh parsley, finely chopped

green onion (scallion), thinly sliced

fine sea salt

extra panko or fine breadcrumbs for coating

vegetable oil (or neutral oil)

lemon zest

garlic, minced

salt

black pepper

Place a shallow serving platter or tray in the refrigerator to chill, if desired. Rinse oysters under cold running water to remove dirt and grit from the shells. Scrub the shells with a stiff brush and discard any that are cracked or open and do not close when tapped.

Chill and clean

Pile the crushed ice onto the chilled platter to create a stable bed that will keep the shucked oysters level and cold while serving.

Make ice bed

In a small bowl combine the very finely minced shallot, red wine vinegar, champagne vinegar, freshly ground black pepper and sea salt. Stir thoroughly and let sit for at least 10–15 minutes to allow the flavors to meld. Taste and adjust seasoning: add more vinegar for brightness or a pinch more salt if needed. Keep chilled until ready to serve.

Wrap the thick towel around the hand that will hold the oyster (or wear a glove). Hold the oyster cup-side down (deeper side of the shell) in the towel to keep liquor from spilling. Keep the hinge (pointy end) toward you.

Safety and positioning

Insert the tip of the oyster knife into the hinge with a gentle but firm pressure, wiggling slightly until the knife slips into the hinge. Twist the knife to pop the hinge open. Run the knife blade along the top inside of the shell to sever the adductor muscle and remove the top shell. Discard the top shell.

Insert knife and twist

Slide the knife under the oyster to sever the bottom adductor muscle so the oyster sits loose in the cup shell but retains its natural liquor. Be careful to preserve as much briny liquor as possible. Inspect each oyster for shell fragments and remove any loose pieces.

Sever and loosen

Nestle each shucked oyster, cup-side down, into the crushed ice bed so they remain level and chilled while serving.

Place on ice

Arrange lemon wedges and a small bowl of the mignonette on the platter with the oysters. Sprinkle the chopped parsley lightly over the oysters if desired (optional). Provide hot sauce and cocktail sauce on the side. Serve immediately while oysters are cold and fresh.

To eat: use a small fork to loosen the oyster if needed, add a small spoonful of mignonette or a drop of lemon or hot sauce, then slurp the oyster and its liquor directly from the shell.

Keep oysters on ice and consume within 2 hours of shucking. Do not leave at room temperature. Unopened live oysters can be stored refrigerated (covered with a damp towel) for up to 2 days but are best the same day. Discard any oysters with off or fishy odors or that do not have clear briny liquor.