Red King Crab Recipe

Thaw & prep

If using frozen pre-cooked king crab legs, thaw overnight in the refrigerator or place sealed legs in cold water for 20–30 minutes until pliable. Rinse under cold water and pat dry.

Using kitchen shears or a sharp chef's knife, cut along the length of the underside of the crab leg shells to expose the meat. For serving presentation, you can leave the legs mostly intact but split the shell for easy extraction.

Bring a large pot of water to a boil (enough to submerge legs) and add 1 tsp coarse sea salt. Once boiling, reduce heat to a gentle simmer. Add crab legs and poach for 4–6 minutes to warm through if they are pre-cooked (fresh, raw legs will need longer; cook until opaque and internal temperature reaches 145°F/63°C). Remove and drain.

While still warm, brush the crab meat lightly with the melted garlic butter (see next direction) and season with a light sprinkle of salt and pepper. Keep warm on a sheet pan in a 200°F (95°C) oven if not serving immediately.

In a small saucepan over low heat, melt 4 Tbsp unsalted butter with 2 minced garlic cloves. Warm gently for 1–2 minutes until fragrant—do not brown. Stir in 1 tablespoon finely chopped parsley and the juice of half a lemon. Remove from heat and keep warm. Use this to brush the crab meat immediately after poaching and to serve alongside if desired.

In a small saucepan over low heat, melt 3 Tbsp unsalted butter. Whisk in 1 Tbsp Dijon mustard until smooth. Add 1 Tbsp fresh lemon juice and 1 tsp honey; whisk to combine. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper. Stir in 1 tsp chopped chives if using. Keep warm on the lowest heat or transfer to a small warmed bowl for serving.

In a small bowl, combine 1/2 cup ketchup, 2 tsp prepared horseradish (start with less and add to taste), 1 Tbsp fresh lemon juice, 1/2 tsp Worcestershire sauce and 1/4 tsp hot sauce if using. Season with 1/8 tsp salt and mix until smooth. Chill briefly or serve at room temperature alongside the crab.

Arrange the warm crab legs on a large platter. Provide small bowls with Dijon butter sauce and cocktail sauce. Place lemon wedges and extra garlic butter on the side. Garnish with microgreens or chopped parsley.

To eat, crack or cut the shell and pull out the meat. Dip into Dijon butter sauce for a rich, tangy flavor or into cocktail sauce for a bright, spicy contrast. Squeeze lemon over the meat as desired.