📝 About This Recipe
Indulge in the crown jewel of the North Pacific with these succulent, meaty Alaskan King Crab legs, steamed to perfection to preserve their natural ocean sweetness. This recipe elevates the delicate, buttery texture of the crab with a rich, clarified 'drawn' butter infused with garlic and bright citrus notes. It is a quintessential luxury seafood experience that brings the rugged elegance of the Alaskan coastline straight to your dining table.
🥗 Ingredients
The Crab
- 4 pounds Alaskan King Crab Legs (thawed completely if frozen)
- 2 cups Water (for steaming)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 tablespoon Old Bay Seasoning (added to the steaming water)
Lemon-Garlic Drawn Butter
- 1 cup Unsalted Butter (high-quality European style preferred)
- 3 cloves Garlic (smashed and peeled)
- 2 tablespoons Fresh Lemon Juice (from about half a lemon)
- 1/4 teaspoon Kosher Salt (or to taste)
- 1 tablespoon Fresh Parsley (finely chopped)
For Serving
- 8 pieces Lemon Wedges (for squeezing over the crab)
- 2 sprigs Fresh Dill (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. If you're in a hurry, run them under cold water for 15-20 minutes.
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2
Prepare the crab legs by using kitchen shears to cut them into manageable 4-6 inch sections, cutting near the joints for the easiest access to the meat later.
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3
In a large stockpot equipped with a steamer basket, add the 2 cups of water, the white wine, and the Old Bay seasoning. Bring the liquid to a rolling boil over high heat.
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4
While the water heats, begin the drawn butter. In a small heavy-bottomed saucepan, melt the butter over low heat. Do not stir it; let it melt slowly and naturally.
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5
Once the butter is melted, you will see three layers: a foamy top, a clear yellow middle (the clarified fat), and milky solids at the bottom. Use a spoon to carefully skim off and discard the white foam from the surface.
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6
Add the smashed garlic cloves to the butter and continue to simmer on the lowest heat for 5 minutes. This infuses the butter with a subtle, aromatic garlic flavor without browning it.
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7
Carefully pour the clear yellow liquid (the drawn butter) into individual ramekins, being careful to leave the milky solids at the bottom of the saucepan. Stir in the lemon juice, salt, and chopped parsley into each ramekin.
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8
Once the steamer pot is producing plenty of steam, arrange the crab legs in the steamer basket. If they don't all fit, work in two batches.
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9
Cover the pot with a tight-fitting lid. Steam the legs for 6-8 minutes. Since most King Crab is pre-cooked on the boat, you are simply looking for the meat to be heated through and the shells to turn a vibrant, bright red.
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10
Test one leg by peeking at the meat; it should be opaque and steaming hot. Avoid overcooking, as this will make the delicate meat rubbery and cause it to stick to the shell.
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11
Use tongs to remove the crab legs from the steamer and arrange them on a large, warmed platter.
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12
Serve immediately while piping hot, accompanied by the ramekins of warm garlic-lemon drawn butter, lemon wedges, and plenty of napkins.
💡 Chef's Tips
Always thaw crab legs completely before steaming to ensure even heating and to prevent the meat from becoming watery. Use a 'crab cracker' or heavy-duty kitchen shears to pre-score the shells before serving to make it easier for your guests to reach the meat. Don't skip the white wine in the steaming water; the aromatic vapors add a sophisticated depth to the crab's flavor profile. If the butter cools and starts to solidify before you serve, simply place the ramekins in a warm water bath for a few minutes. Keep a 'discard bowl' on the table for empty shells to keep the dining area tidy and organized.
🍽️ Serving Suggestions
Pair with a chilled glass of buttery Chardonnay or a crisp Champagne to cut through the richness of the drawn butter. Serve alongside roasted fingerling potatoes tossed in sea salt and rosemary. A light, crunchy wedge salad with a lemon-herb vinaigrette provides a refreshing contrast to the decadent crab. Garlic herb baguettes are perfect for soaking up any leftover drawn butter on the plate. Finish the meal with a light lemon sorbet to cleanse the palate after the rich seafood flavors.