King Crab Recipe

Prepare crab

If using frozen king crab legs, thaw overnight in the refrigerator or under cold running water for 20–30 minutes. Rinse legs under cold water and pat dry. Trim any ragged shell edges with kitchen shears.

Make poaching liquid

In a large stockpot, combine 6 cups water, 1 cup dry white wine, 2 bay leaves, 1 tablespoon whole black peppercorns, 2 teaspoons coarse sea salt, and the halved lemon (squeeze one half into the liquid and drop both halves in). Bring to a rolling simmer over medium-high heat.

Poach crab legs

When the poaching liquid simmers, reduce heat to medium-low so it is gently simmering (not a hard boil). Submerge crab legs in the pot — if legs are oversized, bend to fit or use a steamer insert and place legs over the simmering liquid. Cover and poach for 6–8 minutes for pre-cooked frozen legs (most king crab sold frozen are pre-cooked) or 8–10 minutes for thawed raw legs, until meat is heated through and opaque. Use tongs to transfer legs to a tray to rest for 2 minutes.

Melt butter

While the crab finishes poaching, melt 8 tablespoons unsalted butter with 1 tablespoon olive oil in a small saucepan over low heat. The olive oil helps keep the butter from burning and gives sheen.

Infuse garlic

Add the minced garlic to the melted butter and cook gently for 45–60 seconds, stirring continuously, until fragrant but not browned (browned garlic will turn bitter).

Finish sauce

Remove the pan from heat. Stir in 2 tablespoons fresh lemon juice, 2 tablespoons chopped parsley, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and the optional 1/4 teaspoon smoked paprika if using. Taste and adjust seasoning. Keep warm (very low heat) until serving.

Prepare serving pieces: place crab legs on a large platter. Using kitchen shears or a crab cracker, cut or crack thicker portions of the shell lengthwise so guests can access meat easily. Arrange lemon wedges around the crab.

Serve: drizzle a small amount of the garlic lemon butter over legs, transfer remaining butter to a small bowl for dipping, and garnish with chopped chives or parsley. Serve immediately while hot, with extra melted butter and lemon wedges.

Leftovers and storage: allow cooled crab meat to be removed from shells and stored in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming or in a low oven with foil and a splash of water or butter to prevent drying.