Alaskan King Crab Recipe

Thaw and prepare

If the crab legs are frozen, thaw them overnight in the refrigerator or under cold running water for 20–30 minutes until flexible. Using kitchen shears or a heavy knife, cut along the length of the shell on the underside to expose the meat slightly (this makes cracking and serving easier after cooking).

Bring water to a boil

In a large pot roomy enough to hold the crab legs, add 8 cups water and 1 tablespoon kosher salt. Bring to a rolling boil over high heat.

Poach the crab legs

Add the crab legs to the boiling water, bending them as necessary to fit. Reduce heat to maintain a simmer. For pre-cooked king crab legs, simmer gently for 4–6 minutes just to heat through (legs should be hot and fragrant). If the legs are fully raw (rare), simmer 8–10 minutes until cooked through. Avoid overcooking which will toughen the meat.

Drain and rest

Using tongs, transfer the warmed crab legs to a large platter or cutting board and let them rest for 2 minutes so juices settle before serving or finishing.

Clarify the butter

Place unsalted butter in a small saucepan over low heat. Melt slowly until the butter separates. Skim foam from the surface and carefully pour the clear yellow butter (the clarified portion) into a heatproof bowl, leaving milk solids behind. You should end up with about 4–6 tablespoons clarified butter from 8 tablespoons of butter; reserve the rest if desired for other uses.

Make flavored butter

To the clarified butter, add minced garlic (1 tsp), smoked paprika (1 tsp), freshly ground black pepper (1 tsp), and the juice of half the lemon (about 1 tablespoon). Stir to combine and warm gently for 30 seconds (do not boil) to bloom the garlic and paprika. Taste and adjust with a pinch of sea salt if needed.

Finish and garnish

Brush or drizzle the warm flavored butter over the hot crab legs. Sprinkle finely chopped fresh parsley and a light pinch of finishing salt over the meat. Serve with lemon wedges for squeezing at the table.

Serve the crab with warmed crusty bread or boiled new potatoes to soak up the butter. Offer cocktail sauce and extra lemon wedges on the side. Provide crab crackers, picks or seafood forks for extracting meat from the legs, and small bowls for discarded shells.