Crablegs Recipe

Thaw (if frozen)

If crab legs are frozen, transfer to refrigerator and thaw overnight or place sealed package in cold water for 30–60 minutes until flexible. Pat dry with paper towels before cooking.

Fill a large pot with 8 cups (about 2 liters) of water. Add 1 tablespoon kosher salt and the halved lemon (squeeze one half into the water, drop both halves in). Bring to a rolling boil over high heat.

When water is boiling, add the crab legs. If legs are larger and don't fit, stand them upright or partially submerge; they will heat through. Cover the pot and return to a boil. Once boiling again, cook for 4–6 minutes for pre-cooked crab legs (most store-bought); if raw, simmer 6–8 minutes until heated through and opaque. Do not overcook — crab is already cooked when purchased and only needs reheating.

Using tongs, transfer crab legs to a large platter or cutting board. Let rest 1–2 minutes so they are cool enough to handle.

While crab legs cook, melt 6 tablespoons unsalted butter in a small saucepan over low heat or in a microwave-safe bowl in 20–30 second bursts until melted.

Add minced garlic to the warm butter and let sit on low heat for 1–2 minutes to infuse (do not brown the garlic). Remove from heat and stir in 1 tablespoon fresh lemon juice, 2 tablespoons chopped parsley, 1 teaspoon smoked paprika, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon salt. Taste and adjust seasoning. Keep warm until serving.

Using kitchen shears or a small crab cracker, cut along the length of the thicker legs to expose meat, or crack joints to remove sections of shell. Serve crab legs immediately with warm garlic butter, lemon wedges, and a small bowl of Old Bay or seafood seasoning if desired.

To eat: dip the warm crab meat in garlic butter and squeeze additional lemon over top. Discard shells and enjoy.