Entree: United States – Alaska – Alaskan King Crab Legs with Garlic Lemon Butter

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

Serving Size: 2

Approximate Time

Prep 5 min

Cook 15 min

Additional 3 min

Total 23 min

Ingredients

2 lb (900 g) Alaskan king crab legs (about 2–3 large legs), thawed if frozen (estimated edible portion: 360 g)
4 tbsp (56 g) unsalted butter
2 cloves (approx. 6 g) garlic, minced
1 tbsp (15 ml) fresh lemon juice
1 tsp (2 g) lemon zest
2 tbsp (8 g) fresh parsley, finely chopped
1/4 tsp (1.25 ml) kosher salt, or to taste
1/8 tsp (0.6 ml) freshly ground black pepper
1/4 tsp (1.25 ml) smoked paprika (optional, for color)
1 lemon, cut into wedges, for serving

Instructions

1. If the crab legs are frozen, thaw them overnight in the refrigerator or run them under cold water until pliable. Pat dry. Preheat the oven to 375°F (190°C).
2. In a small saucepan over low heat, melt the butter with the minced garlic, lemon juice, and lemon zest. Keep warm and do not let the garlic or butter brown. Stir in the parsley, salt, black pepper, and smoked paprika, if using.
3. Arrange the crab legs on a baking sheet, cut-side up if split or whole if intact. Brush them generously with about half of the garlic-lemon butter, then tent loosely with foil.
4. Bake for 12–15 minutes, until heated through; large or fully frozen legs may take up to 18 minutes. If checking the meat temperature, aim for about 140°F (60°C) at the thickest part.
5. Remove the foil and baste the crab legs with the remaining butter. Optionally broil for 1–2 minutes for a lightly caramelized finish, watching closely to prevent burning.
6. Transfer to a platter. Serve with the warm garlic-lemon butter and lemon wedges, and crack the shells at the table with kitchen shears or crab crackers.