King Crab Legs Recipe

Thaw and prepare

If crab legs are frozen, thaw in the refrigerator overnight or place sealed in a plastic bag and submerge in cold water for 30–60 minutes until pliable. Using kitchen shears, cut along the underside of each leg to expose the meat for easier serving, or leave whole if you prefer to crack at the table.

Steam (preferred to preserve flavor)

Fill a large pot with a steamer insert with 2 cups water and 1 cup white wine (or 3 cups water if not using wine) and 1 tablespoon coarse salt. Bring to a rolling simmer over high heat. Arrange crab legs in the steamer basket, cover, and steam 6–8 minutes for thawed legs (8–10 minutes if still partially cold). Steam just until heated through — avoid overcooking.

Alternative: Boil

Bring a large pot of salted water (about 6 cups) to a boil. Add the crab legs and simmer 4–6 minutes for thawed legs. Remove promptly to avoid waterlogged meat.

Rest and finish

Transfer crab legs to a warmed platter, squeeze the halved lemon over them and tent loosely with foil for 2 minutes to let juices redistribute.

Melt butter gently in a small saucepan over low heat until fully liquid and hot but not bubbling (about 2–3 minutes). Skim any foam from the surface with a spoon for a clearer butter. Add 1 tablespoon lemon juice, a pinch of sea salt and a pinch of white pepper. Keep warm in a small heatproof bowl set over a pot of barely simmering water or a small warming tray until serving. Stir just before serving.

In a small bowl combine 1/2 cup ketchup, 2 tablespoons prepared horseradish, 1 teaspoon lemon juice, 1 teaspoon Worcestershire sauce, 1/4 teaspoon hot sauce and 1/4 teaspoon salt. Taste and adjust heat or horseradish level to preference. Chill at least 15 minutes to let flavors meld; stir before serving.

Whisk together 2 teaspoons Dijon mustard and 3 tablespoons mayonnaise until smooth. Add 1/2 teaspoon lemon juice, 1/2 teaspoon honey, 1 teaspoon chopped chives (if using), 1/8 teaspoon salt and a pinch of freshly ground black pepper. Taste and adjust acidity or sweetness. Refrigerate briefly if needed and bring to near room temperature before serving.

Arrange warmed crab legs on a platter with lemon wedges. Place small bowls of drawn butter, cocktail sauce and dijonnaise around the platter. Garnish with chopped parsley if desired. Provide seafood forks or nutcrackers and small bowls for shells. Serve immediately so the crab is hot and the sauces are chilled or warm as preferred.