📝 About This Recipe
Experience the crown jewel of the North Pacific with these succulent, meaty Alaskan King Crab legs, steamed to perfection to preserve their natural sweetness. This recipe elevates the classic Bering Sea staple by pairing the tender, snowy-white meat with a luxurious, gold-hued garlic and herb-infused butter. It is a celebratory dish that brings the rugged elegance of Alaskan coastal dining directly to your table, offering a rich, oceanic flavor profile that is truly unmatched.
🥗 Ingredients
The Crab
- 4 pounds Alaskan King Crab Legs (thawed if frozen, pre-split for easier access if desired)
- 2 cups Water (for steaming)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 Lemon (sliced into thick rounds)
- 2 pieces Fresh Bay Leaves
Garlic-Herb Drawn Butter
- 1 cup Unsalted High-Quality Butter (European-style preferred for higher fat content)
- 4 cloves Garlic (smashed and peeled)
- 1 tablespoon Fresh Flat-Leaf Parsley (finely minced)
- 1/2 teaspoon Old Bay Seasoning
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Sea Salt (to taste)
For Serving
- 2 Lemon Wedges (for garnishing the plates)
- 1 tablespoon Fresh Chives (chopped for garnish)
👨🍳 Instructions
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1
If your crab legs are frozen, ensure they are completely thawed by placing them in the refrigerator for 24 hours prior to cooking. Rinse them under cold water to remove any ice glaze.
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2
Prepare a large stockpot by adding 2 cups of water, the white wine, lemon rounds, and bay leaves. Place a steamer basket inside, ensuring the water level is below the bottom of the basket.
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3
Bring the liquid to a rolling boil over high heat. While waiting, use kitchen shears to cut the crab legs into manageable 4-6 inch sections if they are too long for your pot.
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4
Once steaming, carefully arrange the crab legs in the steamer basket. Cover the pot with a tight-fitting lid to trap the steam.
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5
Steam the crab for 6-8 minutes. Since most King Crab is pre-cooked on the boat, you are looking for the meat to be pearly white and piping hot throughout.
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6
While the crab steams, prepare the drawn butter. In a small light-colored saucepan, melt the butter over low heat.
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7
Add the smashed garlic cloves to the melting butter. Allow the butter to simmer very gently for 4-5 minutes without browning; this infuses the garlic flavor.
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8
Skim off the white foamy milk solids that rise to the top using a spoon, leaving behind the clear, golden clarified butter (liquid gold).
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9
Remove the garlic cloves and whisk in the Old Bay seasoning, lemon juice, and sea salt. Stir in the minced parsley at the very last second to keep it vibrant green.
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10
Check the crab. You will know it is done when a wonderful oceanic aroma fills the kitchen and the shells are bright red.
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11
Carefully remove the crab legs with tongs and place them on a large warmed platter.
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12
Pour the warm garlic-herb butter into individual ramekins for each guest.
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13
Garnish the platter with fresh chives and extra lemon wedges. Serve immediately while the crab is at its peak temperature.
💡 Chef's Tips
Always thaw crab legs before cooking to ensure even heating; cooking from frozen can lead to rubbery meat. Don't over-boil the water; a gentle but steady steam prevents the delicate crab meat from becoming waterlogged. Use a nutcracker or heavy-duty kitchen shears to pre-score the shells, making it easier for guests to access the meat without a struggle. If you prefer a smoky flavor, you can finish the steamed legs on a hot grill for 1-2 minutes per side. To keep the butter warm throughout the meal, serve it in small ceramic dishes placed over tea-light warmers.
🍽️ Serving Suggestions
Pair with a chilled glass of buttery Chardonnay or a crisp, dry Champagne to cut through the richness. Serve alongside roasted fingerling potatoes tossed in sea salt and rosemary. Add a side of charred asparagus or a bright, citrusy arugula salad to balance the savory butter. Provide plenty of napkins and a 'discard bowl' for the empty shells at the center of the table. A loaf of warm, crusty sourdough bread is essential for soaking up any leftover garlic butter.