King Crab Recipe

Thaw and rinse

If using frozen king crab legs, thaw them overnight in the refrigerator or place sealed in cold water for 30–45 minutes until pliable. Rinse under cold water and pat dry with paper towels.

Preheat your oven to 425°F (220°C) if you plan to roast or broil. Alternatively, prepare a large steamer pot (water just below a steaming basket) for steaming, or heat a large skillet for stovetop finishing.

Melt butter and aromatics

In a small saucepan over medium-low heat, melt 6 tbsp unsalted butter gently. Add the minced garlic and cook 1–2 minutes until fragrant but not browned. Remove from heat and stir in 2 tbsp fresh lemon juice, 2 tbsp chopped parsley, 1 tsp Old Bay, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Keep warm.

Split and arrange (optional)

If crab legs are whole and long, use kitchen shears or a sharp chef's knife to split the shell lengthwise along the top to expose meat — this makes eating easier and allows sauce penetration. Arrange legs on a baking sheet cut-side up if roasting/broiling.

Roast or broil method

Brush the exposed crab meat with about half of the butter sauce. Roast in the preheated 425°F (220°C) oven for 8–10 minutes, or broil on high 4–6 inches from heat for 3–5 minutes, until warmed through and the edges of the meat are lightly charred. Watch closely to avoid overcooking.

Steaming method

Place crab legs in a steamer basket over boiling water, cover, and steam 6–8 minutes until heated through. Remove and brush with the butter sauce.

Skillet finish (optional)

Heat a large skillet over medium-high heat, add 1 tbsp butter, then place crab legs cut-side down and sear 1–2 minutes to get a light char. Flip and spoon warm butter sauce over the meat to glaze.

Transfer crab legs to a serving platter. Spoon remaining warm garlic-butter sauce over the crab. Garnish with additional chopped parsley or dill/chives if using.

Serve immediately with lemon wedges, extra melted butter for dipping, and accompaniments such as crusty bread or steamed new potatoes.

To eat: crack the shell with seafood crackers or split further with kitchen shears, then dip tender white meat in butter and lemon. Serve 2 people per 2 lbs of legs as a main, or 4 as part of a seafood spread.