King Crab Legs Recipe

Thaw and inspect

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.

Preheat oven (if baking)

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.

Make garlic butter

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.

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

Option A — Bake (recommended for best flavor)

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 B — Steam

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 C — Boil

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.

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.