King Crab Legs Recipe

Thaw (if frozen)

If using frozen crab legs, thaw them in the refrigerator 12–24 hours beforehand, or for a quicker method submerge sealed legs in cold water for 30–45 minutes until pliable.

Rinse the crab legs under cold running water to remove any ice glaze or surface debris. Pat dry with paper towels. Cut through any long saddle or shell sections with kitchen shears if desired to expose meat for easy serving.

Set up steamer

In a large pot, add 6 cups water and 1 tablespoon kosher salt. Fit a steamer basket or rack so crab legs sit above the water. Bring water to a rolling simmer over medium-high heat.

Steam the crab legs

Place crab legs in the steamer in a single layer (they can be folded to fit). Cover and steam 6–8 minutes for pre-cooked chilled legs (steam until heated through). For thicker legs up to 10 minutes. Do not over-steam to avoid drying the meat.

Rest

Remove legs with tongs and let rest 1–2 minutes. Transfer to a serving platter. Keep warm and proceed to prepare clarified butter.

Clarify butter

Place 8 oz unsalted butter in a small saucepan over low heat. Melt gently until foam rises. Skim foam with a spoon, maintain low heat and allow milk solids to sink. Carefully pour the clear yellow fat into a heatproof bowl, leaving solids behind (or strain through a fine mesh lined with a paper towel).

Finish sauce

Stir in 1 tablespoon fresh lemon juice (from the lemon), and season with a pinch of sea salt to taste. Keep warm until serving (set bowl over a pan of hot water). Reserve remaining lemon for wedges.

Make the aïoli

In a bowl, whisk together 1 cup mayonnaise, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 finely grated garlic clove, 1 teaspoon Dijon mustard, and 1 teaspoon extra-virgin olive oil until smooth. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acid or salt as desired.

Chill the aïoli for at least 15 minutes to allow flavors to meld. Keep chilled until serving alongside cold or slightly warm crab legs.

Arrange steamed warm crab legs on a platter or place chilled legs on a bed of ice for serving cold. Sprinkle chopped parsley if using and place lemon wedges around the platter.

Serve with small individual bowls of warm clarified butter and chilled lemon aïoli (offer both if desired). Provide bibs, crab crackers or kitchen shears and small forks for diners. Recommend squeezing fresh lemon over meat and dipping pieces into butter or aïoli.