The King Maker... King Crab Leg Recipe

Thaw and warm

If crab legs are frozen, place them in the refrigerator overnight to thaw. For faster thaw, submerge sealed crab legs in cold water for 20–30 minutes until thawed. Pat dry with paper towels.

Preheat oven to 375°F (190°C) OR bring a large pot of water to a gentle boil. If baking: arrange crab legs on a rimmed baking sheet, cut-side up where possible. If steaming/boiling: add 1.5 cups cold water to pot and bring to a simmer.

If baking: brush crab legs lightly with 1 tablespoon of the garlic lemon butter (reserve remaining for sauce) and cover loosely with foil. Bake 10–12 minutes until heated through. If steaming: place crab legs in a steamer basket over simmering water, cover and steam 6–8 minutes. If boiling: gently lower legs into simmering water and simmer 4–6 minutes. Crab legs are pre-cooked; objective is to heat through without overcooking.

Remove crab legs from heat. Let rest 1–2 minutes. Using kitchen shears or crab cracker, cut along the length of the shell to expose meat for easier eating.

Make compound butter

In a small saucepan over low heat, melt 6 tablespoons unsalted butter gently—do not let it brown. Add 3 teaspoons minced garlic and cook 30–45 seconds until fragrant, stirring so garlic softens but does not brown.

Remove pan from heat. Stir in 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 2 tablespoons finely chopped fresh parsley, 1 teaspoon Old Bay seasoning, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Keep warm or transfer to a small serving bowl. Reserve about 1 tablespoon to brush before baking/steaming as noted above.

Arrange heated king crab legs on a large platter. Spoon the warm garlic lemon butter over the exposed meat. Serve with extra melted butter in a small ramekin for dipping and lemon wedges on the side.

Provide nutcracker or kitchen shears and small forks for extracting meat. Enjoy immediately while hot.