Ingredients:

  • 2 lbs Snow Crab or King Crab Legs (frozen or thawed)
  • 1 cup Water or Dry White Wine (for steaming)
  • 1 cup (2 sticks) Unsalted Butter, cut into cubes
  • 1 large head Fresh Garlic, finely minced or pressed
  • 2 tbsp Fresh Lemon Juice
  • 1 tsp Smoked Paprika
  • ½ tsp Cayenne Pepper (adjust to taste)
  • 2 Dried Bay Leaves (optional)
  • ¼ cup Fresh Parsley, chopped (plus extra for garnish)
  • ½ tsp Kosher Salt (or to taste)
  • Freshly Ground Black Pepper (to taste)

Instructions:

  1. Thaw the crab legs if frozen and pat them dry. Optional but recommended: Use kitchen shears to lightly score the shells along the length of the thickest sections.
  2. Prepare the steamer: Pour 1 cup of water or white wine into the bottom of a large stockpot. Fit the steamer basket inside, ensuring the water level is below the basket.
  3. Steam the crab: Bring the liquid to a rolling boil. Place the crab legs in the basket, cover tightly, and reduce heat slightly. Steam for 6–8 minutes to heat through. Remove the crab and cover loosely with foil to keep warm.
  4. Create the Decadent Garlic Butter: In a medium saucepan, melt the butter over medium-low heat. Add the minced garlic and the two bay leaves. Cook gently for 3–4 minutes until fragrant, ensuring the garlic does not brown.
  5. Season the sauce: Remove the bay leaves. Stir in the lemon juice, smoked paprika, cayenne pepper, salt, and black pepper. Whisk until the sauce is uniform.
  6. Finish the sauce: Remove the saucepan from the heat and stir in most of the chopped fresh parsley, reserving some for garnish.
  7. Serve: Gently toss the warm crab legs in a large bowl with half of the melted garlic butter. Arrange on a serving platter, drizzle with a little more butter, and sprinkle with remaining parsley.
  8. Serve the remaining warm garlic butter in individual ramekins for dipping immediately.