Alaskan King Crab is prized for its naturally sweet, tender meat and impressive size. Caught in the cold waters off Alaska’s coast, it’s a centerpiece ingredient that doesn’t need much help to shine. The legs are usually steamed or boiled, then served with melted butter and lemon. This recipe keeps the focus on the crab, while adding just enough flavor to enhance it. Serves 2.
Ingredients
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1 kg (about 2.2 lbs) Alaskan king crab legs (pre-cooked, frozen or fresh)
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1 lemon, cut into wedges
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4 tablespoons unsalted butter
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1 small clove garlic, minced (optional)
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Fresh parsley, chopped (optional, for garnish)
Preparing the Crab Legs
If using frozen crab legs, thaw them in the refrigerator overnight or run under cold water for about 15–20 minutes.
Use kitchen shears or a crab cracker to cut along the shell—this helps guests eat them more easily after cooking.
Cooking Options
Steaming (preferred for tenderness):
Bring 2 inches of water to a boil in a large pot with a steamer basket. Place crab legs in the basket and cover. Steam for 5–7 minutes, just until heated through.
Boiling:
Fill a large pot with water and bring to a boil. Add a good pinch of salt and drop in the crab legs. Boil for 4–5 minutes.
Oven method:
Preheat to 180°C (350°F). Place crab legs on a baking tray with a little water, cover with foil, and heat for 10–12 minutes.
Making the Butter Sauce
While the crab cooks, melt the butter in a small pan over low heat. Add the minced garlic and cook gently for 1–2 minutes, just until fragrant. Don’t brown the garlic. Pour into a small bowl or serve straight from the pan.
Serving
Pile the crab legs onto a large platter. Garnish with lemon wedges and a sprinkle of chopped parsley if using. Serve with the warm garlic butter for dipping.
Alaskan King Crab needs little more than heat and a touch of seasoning. Its naturally rich flavor makes every bite feel indulgent without any fuss. Perfect for special dinners or when you just want to keep things simple and excellent.
