If using frozen crab legs, place them in the refrigerator overnight. For faster thawing, run cold water over sealed legs for 10–15 minutes until mostly thawed. Pat dry with paper towels.

Prepare steaming liquid

In a large stockpot, combine 6 cups water and 1 cup white wine (or 7 cups water if not using wine). Add 1 tsp kosher salt and 1 tsp Old Bay or seafood seasoning. Bring to a rolling simmer over high heat with the lid off.

Steam the crab legs

Using tongs, arrange crab legs standing upright (if possible) or lying in a single layer on a steamer rack or colander placed above the simmering liquid. Cover pot with a tight-fitting lid and steam for 5–7 minutes for thawed legs, or 8–10 minutes if still slightly icy. Do not overcook—legs are precooked and only need to be heated through until steaming hot.

Make garlic butter

While the legs steam, melt 6 tablespoons unsalted butter in a small saucepan over low heat. Add minced garlic (3 cloves) and cook gently for 1–2 minutes until fragrant but not browned. Remove from heat and stir in 2 tablespoons fresh lemon juice, 2 teaspoons chopped parsley, and a pinch of black pepper. Keep warm.

Finish and season

When crab legs are heated through, carefully remove them with tongs and transfer to a serving platter. Brush or drizzle the warm garlic butter over the legs, then sprinkle an additional 1 teaspoon chopped parsley and a light dusting of Old Bay or seafood seasoning if desired. Serve immediately with lemon wedges on the side.

Cracking and eating

Provide kitchen shears or crab crackers. To access meat, cut along the length of the thinner leg sections with shears or crack the larger segments with crackers. Pull meat out in whole pieces when possible. Dip into garlic butter and enjoy. Discard shells appropriately.

Tools & Serving

Set out tools and plates before serving. Use a small bowl for reserved garlic butter for dipping. Provide napkins or finger bowls for guests because this is a hands-on dish (Get Your Hand Dirty).