Ingredients:

  • 2 lbs King Crab Legs, thawed
  • 2 cups Water
  • 1 tbsp Sea Salt
  • 1 Lemon, sliced into rounds
  • 0.5 cup Unsalted Butter
  • 4 cloves Garlic, minced
  • 0.5 Fresh Lemon, juiced
  • 1 tsp Fresh Parsley, finely chopped
  • 0.25 tsp Cracked Black Pepper

Instructions:

  1. Fill a 12qt or larger stockpot with 2 inches of water. Add sea salt and lemon rounds. Place a steamer basket inside, ensuring the water level is below the basket floor. Bring to a rolling boil over high heat.
  2. Arrange the King Crab legs in the steamer basket, bending at the joints or using kitchen shears to trim if necessary to fit. Cover with a tight-fitting lid and steam for 10 minutes until the shells are bright red and fragrant.
  3. While crab steams, melt the butter in a small saucepan over low heat. Add the minced garlic and poach gently for 2-3 minutes until fragrant but not browned. Remove from heat and whisk in the fresh lemon juice, parsley, and black pepper to create an emulsion.
  4. Remove crab legs with tongs. Use kitchen shears to split the shells lengthwise and serve immediately with the warm garlic lemon butter dipping sauce.