Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
On Ice — Seafood
On Ice — Chilled Accompaniments
On Ice — Tools & Serving
Method
On Ice — Seafood
- 1
Inspect and prepare crab legs
Check that king crab legs are fully cooked and kept chilled. If legs are whole and very large, use kitchen shears to partially split the top shell lengthwise so guests can access meat easily. Rinse briefly under cold water to remove any ice glaze, then pat dry with paper towels.
- 2
On Ice — Chilled Accompaniments
- 3
Prepare ice bed
Fill the serving platter or shallow bowl with a 1–2 inch layer of crushed ice to create a cold bed. Optionally mix 1 tsp kosher salt into the topmost crushed ice to keep it colder slightly longer.
- 4
- 5
Portion cocktail sauce and garnishes
Spoon cocktail sauce into a small bowl. Chop parsley and reserve for sprinkling. Quarter the lemon and place wedges in a bowl or directly on ice near the crab legs.
On Ice — Tools & Serving
- 6
Assemble platter
Arrange the prepared crushed ice bed on the platter. Neatly place king crab legs on top of the ice bed in an overlapping pattern so they stay chilled and look abundant. Position small bowls of cocktail sauce, warm drawn butter (placed beside the platter, not on ice), and lemon wedges around or on the ice. Scatter chopped parsley over the ice and shells for garnish.
- 7
Finish and serve
Place crab crackers, kitchen shears, and seafood picks near the platter for guests. Provide napkins and small bowls for shells. Serve immediately so the crab legs remain chilled; replenish crushed ice as needed during service to maintain temperature and presentation.
