If crab legs are frozen, thaw overnight in the refrigerator or place in a sealed bag and submerge in cold water for 30–60 minutes until pliable. Pat dry with paper towels. Using kitchen shears or a sharp knife, trim any rough or ragged shell edges and check for any leftover shell fragments.

Pre-slit (optional)

To make meat removal easier after cooking, use kitchen shears to cut along the outer curve of each leg segment, cutting through the shell but not the meat. This is optional if you prefer to crack after cooking.

Cooking the Crab

Bring poaching liquid to a simmer

In a large pot wide enough to hold the legs, add 8 cups water, 1 tablespoon kosher salt and the bay leaf (if using). Bring to a gentle rolling simmer over medium-high heat.

Poach the crab legs

Add the crab legs to the simmering water (bend them if needed to fit). Cover, reduce heat to medium-low so the water maintains a gentle simmer. Poach for 5–7 minutes for thawed king crab legs (increase to 8–10 minutes if still partially frozen). The shells will be hot and the meat just heated through — avoid overcooking to keep meat tender and moist.

Drain & rest

Using tongs, transfer the crab legs to a large platter or tray to drain. Let rest for 1–2 minutes to cool slightly so you can handle them safely.

Garlic Butter

Melt butter

In a small saucepan over low heat, melt 6 tablespoons unsalted butter gently until fully liquid but not browned.

Flavor butter

Add the minced garlic to the melted butter and cook on very low heat for 30–45 seconds until fragrant (do not brown). Remove from heat and stir in 2 tablespoons fresh lemon juice, 2 teaspoons chopped parsley, 1 teaspoon smoked paprika (optional), 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning to preference.

Serve & Eat

Arrange and serve

Place crab legs on a large serving platter alongside lemon wedges and crusty bread or rice if using. Pour some garlic butter into small dipping bowls and keep extra warm. Provide crab crackers or kitchen shears and small forks for extracting meat.

Eat

To serve, crack or cut the shell where pre-slit (or use shears) and pull out the meat. Dip the succulent crab meat into the warm garlic butter and squeeze lemon over as desired. Discard shells.