King Crab Legs* Recipe

Thaw (if frozen)

If crab legs are frozen, place them in the refrigerator overnight. For quicker thawing, run under cold water for 10–15 minutes until pliable.

Fill a large shallow pan or wide pot with 2 cups water and 1 tsp coarse kosher salt. Bring to a simmer over medium heat; do not vigorously boil (pre-cooked crab only needs reheating).

Add the 1/2 lb king crab legs to the simmering water. Cover and steam/simmer for 4–6 minutes until heated through. For very large sections, heat 6–8 minutes. Avoid overcooking to keep meat tender.

Prepare an ice bath (1 cup ice + cold water). Remove crab legs and immediately transfer to the ice bath for 30–60 seconds to halt cooking, then drain and pat dry with paper towels.

Using kitchen shears or a sharp knife, slice along the underside of each leg to expose the meat, or crack joints carefully with a crab cracker. Arrange on a warmed serving plate.

In a small bowl, combine 1/4 cup ketchup, 1 tbsp prepared horseradish, 1 tsp fresh lemon juice, 1/4 tsp Worcestershire sauce, 1 tsp hot sauce (optional) and 1 tsp freshly ground black pepper. Stir until smooth and taste; adjust horseradish or hot sauce to preference.

Chill in refrigerator for at least 10 minutes for flavors to meld, or serve immediately at cool temperature.

Whisk together 2 tsp Dijon mustard, 2 tsp mayonnaise, 1/2 tsp fresh lemon juice, 1/4 tsp freshly ground black pepper and 1/4 tsp honey (optional) in a small ramekin until silky. Taste and adjust acidity or sweetness as desired.

In a small saucepan over low heat, melt 3 tbsp unsalted butter slowly until fully liquid and just warm (do not simmer).

Stir in 1/2 tsp fresh lemon juice, 1/8 tsp sea salt and 1/8 tsp freshly ground black pepper. Keep warm until serving. For clarified butter, skim foam and separate milk solids if desired.

Arrange the sliced/cracked king crab legs on a warmed plate. Place small bowls with cocktail sauce, dijonnaise and drawn butter alongside.

Garnish with lemon wedges and chopped parsley. Provide crab crackers, kitchen shears and small forks for diners.

Serve immediately while crab and drawn butter are warm.