Alaskan Red King Crab Recipe
Served Chilled with Drawn Butter
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Ingredients
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Crab
Drawn Butter & Garnish
Method
Crab
Thawing (if frozen)
If crab legs are frozen, place them in the refrigerator on a tray overnight (8–12 hours) or submerge sealed legs in cold water for 30–60 minutes until pliable. Pat dry with paper towels after thawing.
Chilling and portioning
Using kitchen shears or a crab cracker, cut large legs into 6–8 inch segments for ease of eating. Arrange the crab pieces on a shallow tray. Fill a large bowl with ice and cold water and nest the tray over the ice (or place crab on a bed of ice) to chill rapidly for 10–15 minutes so the crab is fully cold. Drain any excess water and transfer crab to a serving platter. Keep chilled until serving.
Drawn Butter & Garnish
Clarified drawn butter
Place a small, heavy-bottomed saucepan over low heat. Add the unsalted butter and the 2 tablespoons water. Warm gently until the butter melts and separates; do not let it simmer or boil. As the butter melts, skim any foam (milk solids) that rises to the surface with a small spoon. Continue warming 4–6 minutes until the foam subsides and the liquid is clear golden. Carefully pour the clear butter (leaving behind the milky solids) into a small warmed bowl or cruet. Taste and season with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper (adjust to taste).