Alaskan King Crab Recipe

Thaw (if frozen)

If using frozen king crab legs, place them in the refrigerator overnight to thaw. For quicker thawing, run cold water over sealed legs for 20–30 minutes.

Prepare poaching liquid

In a large pot, combine 8 cups water, 1 tablespoon kosher salt and 1 bay leaf. Bring to a simmer over medium-high heat (do not let it reach a rolling boil).

Poach crab legs

Using tongs, add crab legs to the simmering liquid (you may need to break them to fit). Cover with lid and poach for 5–7 minutes if thawed, or 10–12 minutes if still partially frozen — just enough to heat through. The crab is pre-cooked; you are reheating, not cooking raw crab.

Drain and rest

Remove crab legs with tongs and let them rest on a tray for 2 minutes so excess water drains. Keep warm.

Make compound butter

While the crab is poaching, place 6 tablespoons unsalted butter in a small saucepan over low heat until melted. Stir in 2 teaspoons minced garlic and cook gently for 30–45 seconds until fragrant (do not brown). Remove from heat and stir in 2 tablespoons fresh lemon juice, 2 tablespoons chopped parsley, 1 teaspoon salt, 1 teaspoon freshly ground black pepper and 1 teaspoon smoked paprika if using. Keep warm on the lowest heat or transfer to a small serving dish.

Crack and serve

Using kitchen shears or a crab cracker, cut along the leg joints and crack open the shells to expose the meat, or serve whole with tools so diners can extract meat themselves. Arrange legs on a platter, spoon the warm compound butter over the exposed meat, and pass additional butter for dipping.

Garnish and serve

Serve with lemon wedges. Squeeze lemon over crab to taste and enjoy immediately while hot.

Use tongs and heatproof gloves or towel when handling hot crab legs. Discard any legs that have an off smell. Ensure butter is warm but not smoking when serving.