Ingredients:

  • 2 lbs Alaskan King Crab Legs, fully thawed
  • 2 cups Water
  • 1 whole Lemon, sliced into rounds
  • 2 Bay Leaves
  • 1 tsp Black Peppercorns, whole
  • 1/2 cup Unsalted High Fat Butter
  • 3 Garlic Cloves, minced into a paste
  • 2 tbsp Fresh Lemon Juice
  • 1/4 tsp Sea Salt
  • 1 tbsp Fresh Parsley, finely chopped

Instructions:

  1. Thaw the crab. Place the 2 lbs of legs in the fridge overnight. Note: This prevents the exterior from overcooking while the inside stays icy.
  2. Slice the lemon and place it in the bottom of a large stockpot with 2 cups of water, 2 bay leaves, and 1 tsp peppercorns.
  3. Place your steamer basket into the pot. Until the water reaches a rolling boil.
  4. Tuck the crab legs into the basket, bending the joints if necessary to fit. Note: Don't pack them too tight; steam needs to circulate.
  5. Cover with a tight fitting lid and cook for 10 minutes until the shells are bright red and steaming hot.
  6. While the crab steams, crush 3 cloves of garlic with sea salt into a fine paste.
  7. In a small saucepan over low heat, melt 1/2 cup high fat butter. Until it begins to sizzle softly.
  8. Stir in the garlic paste and 2 tbsp lemon juice. Until the mixture is silky and fragrant.
  9. Remove from heat and stir in 1 tbsp fresh parsley.
  10. Serve immediately. Use kitchen shears to crack the shells while the meat is still piping hot.