If using live crab, humanely kill and steam/boil per local food-safety guidelines until cooked through (internal temp 145°F) — about 8–12 minutes for a 1½ lb. cluster. If using pre-cooked cluster crab, bring to room temperature and rinse briefly under cold water to remove debris; pat dry with paper towels.

Crack and arrange

Using kitchen shears or seafood crackers, split the cluster into manageable pieces (separate legs and body sections) so guests can access meat. Arrange the pieces on a warmed platter or baking sheet.

Make garlic butter sauce

In a small saucepan over medium heat, melt the 4 tbs unsalted butter. Add the minced garlic and cook, stirring, until fragrant and just softened, about 45–60 seconds (do not brown). Pour in the 2 tbs white wine (if using) and let it reduce for 1 minute. Stir in the lemon juice, 1 tsp Old Bay, ½ tsp kosher salt and 1/4 tsp black pepper. Remove from heat and stir in 2 tbs chopped parsley.

Finish crab

Brush or spoon half of the warm garlic butter over the arranged crab pieces so the meat takes on flavor. Reserve the remaining butter in the small bowl for dipping at the table.

Serving & Tools

Serve the crab immediately with lemon wedges, the reserved warm garlic butter for dipping, and crackers or crusty bread to soak up the sauce.

Provide napkins and tools (shell crackers, picks) for easier eating. Leftover crab meat can be removed from shells and refrigerated in an airtight container for up to 2 days.