Ingredients:

  • 2 lbs King Crab Legs (Wild-caught Alaskan preferred)
  • 2 cups Water
  • 1 tbsp Sea Salt
  • 1 Lemon, sliced into rounds
  • 1/2 cup Unsalted Butter, high-quality European style
  • 4 cloves Garlic, minced into a paste
  • 1 tbsp Fresh Parsley, finely chopped
  • 1/2 tsp Old Bay or Smoked Paprika
  • 1 tsp Fresh Lemon Juice

Instructions:

  1. Prepare the pot. Add 2 cups Water, 1 tbsp Sea Salt, and the lemon rounds to your stockpot.
  2. Insert the basket. Place your steamer basket inside, ensuring the water level is just below the bottom of the basket.
  3. Arrange the crab. Place the 2 lbs King Crab Legs in the basket. Bend them at the joints to fit them in without forcing the lid.
  4. Steam. Cover the pot tightly and bring to a boil. Steam for 5 to 10 minutes until the shells are bright red and fragrant.
  5. Start the butter. While the crab steams, melt 1/2 cup Unsalted Butter in a small saucepan over low heat.
  6. Infuse aromas. Add 4 cloves Garlic (minced into a paste) and 1/2 tsp Old Bay or Smoked Paprika to the butter. Keep the heat low so the garlic softens but doesn't brown.
  7. Emulsify. Whisk in 1 tsp Fresh Lemon Juice. Watch for the butter to slightly thicken and become glossy.
  8. Finish the sauce. Stir in 1 tbsp Fresh Parsley and remove from heat immediately.
  9. Rest the crab. Use tongs to remove the legs and let them sit for 2 minutes. This lets the juices redistribute.
  10. Serve. Crack the shells and serve the meat immediately with the warm garlic butter for dipping.