Half Lb. Alaskan King Crab Recipe

Thawing (if frozen)

If the crab is frozen, refrigerate sealed for 8–12 hours or place sealed in a cold-water bath for 30–60 minutes until just pliable. Pat dry with paper towels.

Inspect and portion

Place the 1/2 lb cooked king crab on a cutting board. Using kitchen shears or a heavy chef’s knife, check for pre-cracked joints. If needed, crack leg segments and clusters carefully to expose meat for easier eating and quicker reheating.

Steam reheat (recommended)

Bring 1–2 inches of water to a simmer in a medium saucepan or steamer pot with a fitted rack. Place crab pieces on the rack (do not submerge) and cover. Steam for 4–6 minutes just to warm through — crab is pre-cooked, so the goal is to heat without drying. Remove immediately.

Pan-sauté finish (optional for butter glaze)

In a wide skillet over medium-low heat, melt 2 tbs unsalted butter. Add minced garlic and cook 20–30 seconds until fragrant but not browned. Add the warmed crab pieces, spooning butter over them for 45–60 seconds to coat and heat evenly. Remove from heat, squeeze 1 tbs lemon juice over crab, sprinkle 1 tbs chopped parsley, 1/4 tsp sea salt and 1/8 tsp black pepper. Toss gently to combine.

Serve

Transfer crab to a warmed plate. Drizzle any remaining butter from the pan over the crab. Provide lemon wedges and optional dipping sauces on the side. Serve immediately.

Clarified butter: keep warm in a small bowl or ramekin in a small pan of hot water or a microwave for 10–15 seconds. Cocktail or mustard-dill sauces: bring to room temperature and serve in small bowls alongside the crab.

Arrange 2 lemon wedges on the plate. Guests can squeeze fresh lemon over the crab to taste.