Entree: United States – Alaska – Alaskan King Crab Legs

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 40 min

Ingredients

3–4 lb (1.4–1.8 kg) Alaskan king crab legs (about 6–8 legs, thawed if frozen) (estimated edible portion: 680 g)
1 cup (227 g) unsalted butter, divided (for drawn butter and potatoes)
4 cloves garlic, smashed and divided
2 tbsp (30 ml) fresh lemon juice, plus 1 lemon cut into wedges for serving
1 tbsp (15 ml) chopped fresh parsley, plus extra for garnish
2 tsp (10 g) kosher salt, divided
1 tsp (5 g) freshly ground black pepper, divided
2 lb (900 g) small Yukon Gold or new potatoes, halved
2 tbsp (30 ml) olive oil
1 tsp (5 g) smoked paprika (optional)
4 ears sweet corn, husks removed (or 2 cups / 300 g frozen corn kernels if out of season)
8 oz (225 g) mixed salad greens
1/4 cup (60 ml) extra-virgin olive oil (for salad)
2 tbsp (30 ml) apple cider vinegar or lemon juice (for salad)
1 tsp (5 g) Dijon mustard (for salad)
1/2 tsp (2.5 g) honey (for salad)
Sea salt and freshly ground black pepper for salad to taste
1 tbsp (15 ml) chopped chives or green onion (optional, for potatoes)

Instructions

1. Preheat the oven to 425°F (220°C). Put the halved potatoes on a baking sheet and toss with the olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and smoked paprika if using. Roast for 25–30 minutes, turning once, until golden and tender.
2. While the potatoes roast, melt 3/4 cup butter with 2 smashed garlic cloves in a small saucepan over low heat for 5–7 minutes. Do not boil. Remove the garlic, stir in the lemon juice and 1 tbsp parsley, and keep the butter warm.
3. For fresh corn, heat a cast-iron skillet or grill pan over medium-high heat. Lightly brush the ears with olive oil, season with a little salt, and cook, turning every 2–3 minutes, until lightly blistered and charred, about 8–10 minutes total. If using frozen kernels, sauté them with 1 tbsp butter and a pinch of salt for 5–7 minutes until lightly caramelized.
4. If the crab legs are frozen, rinse them under cold water to remove ice and pat dry. Pour 2–3 inches (5–7 cm) of water into a large pot fitted with a steamer insert or metal colander. Bring to a vigorous simmer and add 1 tsp kosher salt and 1 smashed garlic clove.
5. Put the crab legs in the steamer basket, trimming them if needed to fit. Cover and steam thawed legs for 6–10 minutes, or partially frozen legs for 10–12 minutes, until heated through and fragrant. Avoid overcooking.
6. When the potatoes are tender, toss them with the remaining 1/4 cup butter, melted, and the chives if using. Add a pinch of salt and pepper, and keep warm.
7. Whisk together the extra-virgin olive oil, apple cider vinegar, Dijon mustard, honey, and salt and pepper to taste. Toss with the mixed greens just before serving.
8. Transfer the crab legs to a serving platter. Use kitchen shears or a crab cracker to score or crack the shells for easier access to the meat. Serve with the warm lemon-garlic butter, lemon wedges, and extra parsley.
9. Serve the crab with the potatoes and charred corn, family-style or divided among plates, with dressed salad alongside. Serve immediately, dipping the crab meat in butter and adding lemon as desired. Discard drawn butter left at room temperature for more than two hours.