Ingredients:

  • 2 lbs (1 kg) Pre-cooked King or Snow Crab Legs, fully thawed
  • 4 cups (950 ml) Water or Dry White Wine (for steaming liquid)
  • 1 large Lemon, sliced into rounds
  • 2 Fresh Bay Leaves
  • 1 tsp Coarse Sea Salt
  • 1 stick (113 g) Unsalted Butter
  • 2 cloves Garlic, finely minced or crushed
  • 2 Tbsp Fresh Lemon Juice
  • 1 Tbsp Fresh Parsley, finely chopped
  • Black Pepper, to taste

Instructions:

  1. Thaw the Crab: If frozen, place the crab legs in a large bowl and run under cold water for 5-10 minutes, or allow them to thaw overnight in the refrigerator. Drain and rinse thoroughly.
  2. Prepare the Steaming Liquid: In a large stockpot, combine the water (or wine), lemon slices, bay leaves, and salt. Bring this mixture to a rolling boil over high heat.
  3. Insert the Steamer: Once boiling, reduce the heat slightly and carefully place the steamer basket inside the pot, ensuring the water level is below the base of the basket.
  4. Load the Crab: Place the thawed crab legs into the steamer basket. Avoid overcrowding; stack them loosely so the steam can circulate evenly.
  5. Steam: Cover the pot tightly with a lid. Steam for 8 to 10 minutes until the crab is piping hot throughout.
  6. Hold and Drain: Remove the pot from the heat. Carefully lift the steamer basket and transfer the crab legs immediately to a large serving platter.
  7. Melt the Butter: While the crab is steaming, melt the butter gently in a small saucepan over low heat.
  8. Clarify (Optional): As the butter melts, carefully skim the white foam (milk solids) from the surface using a spoon to create clarified butter. Discard the solids.
  9. Infuse the Aromatics: Stir the minced garlic into the clarified butter and cook gently for 1-2 minutes until fragrant, taking care not to brown the garlic.
  10. Finish the Sauce: Remove the butter from the heat. Stir in the fresh lemon juice, chopped parsley, and black pepper. Taste and adjust seasoning.
  11. Present: Serve the hot steamed crab legs immediately with small bowls of the Lemon-Garlic Dipping Butter, a side bowl for discarded shells, and appropriate seafood cracking tools.