King Crab Legs Recipe

Thaw (if needed)

If crab legs are frozen, transfer them to the refrigerator for 8–12 hours to thaw. For a quicker method, place sealed crab legs in a large bowl of cold water for 30–60 minutes, changing water once if needed.

Prepare poaching liquid

In a large stockpot just big enough to hold the crab legs, add 6 cups water, 1 tablespoon kosher salt and 1 bay leaf. Bring to a gentle rolling boil over high heat.

Heat crab legs

Once the water is boiling, reduce heat to medium-high and add the crab legs, bending or standing them in the pot as needed. Cover the pot and return to a gentle simmer. Heat for 5–7 minutes for thawed legs, or 8–10 minutes for fully frozen legs, until heated through. The shells should smell briny and the meat inside opaque and hot.

Drain and rest

Using tongs, lift the crab legs from the pot and set them on a platter or tray. Let them rest for 1–2 minutes to stop cooking and cool slightly for handling.

Crack for serving (optional)

Using kitchen shears or a seafood cracker, cut along the leg shell or crack the knuckles to expose the meat for easier eating. Keep shells partially intact if you prefer guests to do their own cracking.

Melt butter

In a small saucepan over low heat, melt 6 tablespoons unsalted butter until just melted—do not brown.

Infuse garlic

Add the finely minced garlic to the melted butter and gently warm for 1–1.5 minutes, stirring, until fragrant. Do not let the garlic brown to avoid bitterness.

Finish sauce

Remove the saucepan from the heat. Stir in 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 2 tablespoons chopped parsley, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper and 1 teaspoon smoked paprika if using. Taste and adjust seasoning.

Keep warm

Transfer the garlic lemon butter to a small serving bowl and set over a barely warm pan or insulated container to keep it fluid while serving.

Arrange the warmed king crab legs on a platter with lemon wedges. Place the garlic lemon butter and extra melted butter in small bowls for dipping. Serve immediately so the crab is hot. Instruct guests to pull or cut the meat from the shell and dip into the garlic lemon butter or plain melted butter. Discard shells and enjoy.

Leftovers: Refrigerate cooled crab meat in an airtight container up to 2 days. Reheat gently by steaming or warming in the oven covered at 300°F (150°C) for 8–10 minutes.