Ingredients:

  • 5 kg (3 lbs) Cooked King Crab Legs or Snow Crab Clusters (thawed)
  • 600 ml (2 ½ cups) Water (or dry white wine mixed with water)
  • 2 large slices Lemon
  • 1 tbsp Old Bay Seasoning
  • 1 tsp Black Peppercorns
  • 225 g (8 oz / 1 cup) Unsalted Butter, cut into cubes
  • 4 cloves Garlic, minced finely
  • 1 small Shallot, minced finely
  • 1 tbsp fresh Lemon Zest
  • 2 tbsp fresh Lemon Juice
  • 2 tbsp fresh Parsley, chopped finely
  • 1 tbsp fresh Chives, snipped
  • ½ tsp flaky Sea Salt
  • ¼ tsp fresh Black Pepper

Instructions:

  1. Prepare the Proper Butter Sauce: Melt half of the butter (115g / 4 oz) in a small saucepan over medium-low heat. Add the minced garlic and shallot. Cook gently for 2–3 minutes until fragrant but not browned.
  2. Remove the pan from the heat. Add the remaining cold butter cubes, lemon zest, lemon juice, salt, and pepper.
  3. Whisk rapidly until all the cold butter is melted and the sauce thickens slightly into a creamy, homogeneous emulsion. Stir in the fresh parsley and chives. Keep the sauce warm (but not simmering) until serving.
  4. Set Up Steamer: Pour the water (and/or wine) into a large stockpot. Add the lemon slices, Old Bay, and peppercorns. Place the steamer basket/rack inside the pot, ensuring it is well above the liquid line.
  5. Bring the liquid to a rolling boil over high heat. Carefully arrange the thawed crab legs in the steamer basket. Cover the pot tightly with the lid.
  6. Steam the Crab: Reduce heat slightly to maintain a vigorous steam. Steam for 6 to 8 minutes, just until the crab legs are piping hot all the way through.
  7. Serve Immediately: Use tongs to transfer the hot crab legs immediately to a large serving platter. Serve alongside the warm Lemon-Garlic Herb Butter, dipping bowls, and cracking tools.