Crab Legs Recipe

Thawing (if frozen)

If crab legs are frozen, place them in the refrigerator on a tray for 8–12 hours or run under cold water for 20–30 minutes until pliable. Pat dry with paper towels. If fully thawed already, proceed to the next step.

Using kitchen shears or a sharp knife, cut along the length of the top shell of each leg (the convex side) to expose the meat. This step is optional but makes eating easier and allows flavors to penetrate.

In a large pot, add 8 cups water, 1 tablespoon kosher salt and 1 bay leaf. Bring to a gentle boil over high heat.

Gently add the crab legs to the pot. Reduce heat to medium-high so the water returns to a simmer. Cover and poach for 5–7 minutes for thawed legs, or 8–10 minutes if still slightly chilly — you are reheating pre-cooked crab, not cooking from raw.

Using tongs, transfer crab legs to a large tray or bowl and let rest 1–2 minutes before serving.

In a small saucepan over low heat, melt 6 tablespoons unsalted butter gently until foamy but not browned (about 1–2 minutes).

Add 3 minced garlic cloves and cook, stirring frequently, for 30–45 seconds until fragrant. Do not let the garlic brown.

Remove from heat and stir in 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 tablespoon minced parsley, 1 teaspoon salt, 1 teaspoon black pepper, and 1/2 teaspoon smoked paprika (optional). Taste and adjust seasoning.

Keep the butter warm for serving. If desired, transfer half (about 2–3 tablespoons) to a small serving bowl and stir in extra melted butter (from the 'For serving' portion) to have an extra dipping portion.

Arrange crab legs on a large platter. Pour or brush some of the garlic lemon butter over the exposed meat. Place lemon wedges and the bowl of extra melted butter on the side.

To eat, use crab crackers or kitchen shears to open the legs at the joints and extract the meat. Dip warm crab meat into garlic lemon butter and squeeze lemon as desired.

Leftovers: refrigerate crab meat in an airtight container for up to 2 days. Rewarm gently by brief poaching or in a covered pan with a little water and butter.