Iced Norwegian King Crab Legs Recipe

Thaw (if frozen)

If crab legs are frozen, thaw overnight in the refrigerator or place sealed crab legs under cold running water for 20–30 minutes until pliable.

Split for service

Using kitchen shears or a sharp chef's knife, cut along the length of the shell on the convex side to expose meat. For large sections, also cut the underside to create easy-to-access pieces. Keep shells intact enough for presentation.

Ice bed

In a large shallow platter or individual serving bowls, spread ice and pour cold water over it to create a chilled bed. Place crab legs on the ice bed, arranging attractively. Add lemon wedges and sprinkle chopped parsley over the crab for garnish. Keep chilled until ready to serve.

In a medium bowl, combine ketchup, prepared horseradish, Worcestershire sauce, fresh lemon juice, hot sauce, smoked paprika, salt, and black pepper.

Whisk thoroughly until smooth and taste. Adjust heat by adding more horseradish or hot sauce, and brightness with additional lemon juice if desired.

Chill the sauce in the refrigerator for at least 30 minutes to allow flavors to meld. Transfer to a serving bowl and place on the chilled platter alongside the crab legs before serving.

In a small saucepan over low heat, melt the unsalted butter slowly until fully liquid but not bubbling. Maintain a gentle low heat to prevent browning.

If you prefer clarified butter (clear yellow liquid with milky solids removed): once melted, let butter settle for 2–3 minutes. Skim off the foamy white proteins on top with a spoon and gently ladle the clear golden liquid into a small warmed sauceboat, leaving behind the milky solids.

Stir in 1/2 tablespoon fresh lemon juice and 1/4 teaspoon sea salt, taste and adjust. Keep the drawn butter warm in a small pan over the lowest heat or in a thermally insulated container so it stays liquid for service.