King Crab Legs Recipe
King crab legs are sold fully cooked and frozen, so steaming them just gently reheats the meat without drying it out, and splitting the shells before cooking makes the meat easy to pull out cleanly at the table.
- Prep
- 10 min
- Cook
- 8 min
- Total
- 20 min
- Servings
- 4
Ingredients
- 4 lbs king crab legs, split
- 8 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 lemon lemon, juiced, plus wedges for serving
- 1 tbsp Old Bay seasoning
- 2 tbsp fresh parsley, chopped
- 2 cups water, for steaming
Nutrition per serving
- Calories
- 565
- Protein
- 66g
- Carbs
- 3g
- Fat
- 29g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1If frozen, thaw the crab legs completely in the refrigerator overnight, or under cold running water for about 30 minutes. King crab legs are sold pre-cooked, so the goal is only to heat them through, not to cook raw meat.
- 2Using kitchen shears, cut a slit down the length of each leg shell, cutting through just the shell and not the meat, so it's easy to pull the meat out whole after cooking.
- 3Fill a large stockpot with about 2 inches of water and set a steamer basket or rack inside so it sits above the waterline. Cover and bring the water to a boil over high heat.
- 4Add the crab legs to the basket, cover, and steam for 5-7 minutes, until they're heated through and steaming hot at the thickest part of the leg.
- 5While the crab steams, melt the butter in a small saucepan over medium-low heat. Add the garlic and cook for about 1 minute, stirring, until fragrant but not browned.
- 6Remove the butter from the heat and stir in the lemon juice, Old Bay, and parsley.
- 7Transfer the crab legs to a platter and serve immediately with the garlic butter for dipping and lemon wedges on the side.
Tips & variations
- No steamer basket? Boil the legs in well-salted water for 4-5 minutes instead, they'll pick up a little seasoning from the water as they heat.
- For a smoky char, brush split legs with melted butter and broil 4-5 minutes, or grill over medium-high heat for 4-5 minutes per side.
- Swap the Old Bay for Cajun seasoning or a pinch of cayenne for a spicier butter.
- Save the shells; simmered with water, onion, and celery for 30 minutes, they make a quick seafood stock.
Storage & reheating
Refrigerate leftover crab meat in an airtight container for up to 3 days. Reheat gently by steaming for 2-3 minutes, or the meat will turn rubbery; avoid microwaving whole legs, which heats unevenly through the shell.
Tips from the Tulo kitchen
- Buy king crab legs by weight per person, not by leg count, since leg size varies a lot between clusters; figure on about 1 pound per person for a main course.
- Crack the thickest part of each shell with the back of a heavy knife before steaming if it's very hard to split with shears alone.
FAQ
Are king crab legs already cooked when you buy them?
Almost always, yes. They're cooked and flash-frozen on the boat, so steaming, boiling, or broiling at home is just reheating, which is why it only takes a few minutes.
How do I know when king crab legs are done?
They're ready as soon as the meat is steaming hot all the way through, usually 5-7 minutes of steaming; overcooking makes the meat tough and stringy since it's already fully cooked.
How much king crab should I buy per person?
Plan on about 1 pound of leg per person as a main course, since a good amount of that weight is shell.
Can I cook king crab legs from frozen without thawing?
Yes, but add a few extra minutes of steaming time, and check that the thickest part is hot all the way through before serving.