Alaskan Crab Legs Recipe

Prepare

If crab legs are frozen, thaw overnight in the refrigerator or place in a sealed bag and submerge in cold water for 20–30 minutes until pliable. Rinse crab legs under cold water and pat dry.

Steam

Fill a large pot with 1–2 inches of water (or 4 cups) and place a steamer basket or rack inside. Bring the water to a rolling simmer over high heat. Arrange the 2 lbs snow crab legs in the steamer basket, stacking as needed. Cover and steam for 6–8 minutes until heated through (crab is pre-cooked, so you are reheating — legs should be hot and fragrant).

Alternative: Oven Reheat

Preheat oven to 375°F (190°C). Place crab legs on a rimmed baking sheet, brush lightly with melted butter or a little water to create steam, cover tightly with foil, and bake 10–12 minutes until heated through.

Make Garlic Butter

While the crab steams, melt 6 tbsp unsalted butter in a small saucepan over low heat. Add the minced garlic and cook gently 1–2 minutes until fragrant but not browned. Remove from heat and stir in 2 tbsp fresh lemon juice, 2 tbsp chopped parsley, 1 tsp Old Bay seasoning, 1 tsp salt, and 1 tsp black pepper. Keep warm on the lowest heat or transfer to a serving bowl; reserve 1–4 tbsp of melted clarified butter if you prefer a clear dipping butter.

Cook Potatoes

Place 1 lb baby potatoes in a medium pot and cover with cold water by 1 inch. Add 1 tbsp salt and bring to a boil. Reduce to a simmer and cook until fork-tender, about 12–15 minutes depending on size. Drain and keep warm.

Steam Corn

While potatoes cook, bring a separate pot of 1–2 inches of water to a boil with a steamer basket. Place 2 halved corn cobs in the steamer, cover, and steam 6–8 minutes until bright and tender. Alternatively, add corn to the potato pot for the last 6–8 minutes to cook together.

Finish Sides

Toss hot potatoes with 1–2 tbsp of the garlic butter (or a little olive oil), season to taste with salt and pepper. Brush corn with remaining garlic butter and sprinkle with a little chopped parsley and an extra pinch of Old Bay if desired.

Transfer the steamed crab legs to a large platter. Pour or brush the seasoned garlic butter over the crab legs and garnish with lemon wedges and parsley sprigs. Serve immediately with extra clarified butter and cocktail sauce on the side for dipping. Provide crab crackers or kitchen shears for easy access to meat, and small bowls for shells.

Leftovers: Refrigerate cooled crab meat in an airtight container for up to 2 days. Reheat gently to avoid drying out.