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Wild Alaskan Crab Legs recipes

Wild Alaskan Crab Legs recipes

This recipe offers a straightforward and delicious method for preparing Wild Alaskan Crab Legs. The focus is on gently steaming the pre-cooked crab to perfection and complementing it with a rich, melted butter dip infused with fresh garlic, lemon juice, and aromatic dill weed. It's an elegant and quick seafood dish perfect for any occasion.
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Total Time 10 minutes
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 3433.8 kcal

Equipment

  • 1 Large Stock Pot With a steamer basket or rack
  • 1 Small Saucepan For the butter sauce
  • 1 Tongs For handling hot crab legs
  • 1 Garlic Press or Knife For mincing garlic
  • 1 Serving Platter

Ingredients
  

Main

  • 2 to 4 Pounds Wild Alaska King Crab Legs
  • 2 to 4 Pounds Snow Crab Legs
  • butter
  • 1/2 cup unsalted butter
  • 2 Cloves fresh garlic minced
  • 1 Tablespoon lemon juice
  • 1/2 teaspoon dried dill weed
  • 1/8 teaspoon white pepper
  • sea salt

Instructions
 

  • If using frozen crab legs, ensure they are fully thawed overnight in the refrigerator or under cold running water.
  • Fill a large stock pot with about 1-2 inches of water, ensuring the water level is below the steamer basket or rack.
  • Bring the water to a rolling boil over high heat, then carefully place the crab legs into the steamer basket.
  • Cover the pot tightly and steam the crab legs for 5-7 minutes, or until they are thoroughly heated through and fragrant.
  • While the crab legs are steaming, begin preparing the garlic-dill butter sauce.
  • In a small saucepan, melt the 1/2 cup of unsalted butter over medium-low heat.
  • Add the minced fresh garlic to the melted butter and sauté gently for about 1 minute until fragrant but not browned.
  • Stir in the lemon juice, dried dill weed, and white pepper. Season with a pinch of sea salt to taste.
  • Simmer the butter mixture for another 2-3 minutes, allowing the flavors to meld beautifully.
  • Carefully remove the hot crab legs from the steamer and arrange them on a large serving platter, presenting them with the warm garlic-dill butter for dipping.

Notes

For optimal flavor and texture, I recommend steaming the crab legs rather than boiling; this method best preserves their delicate briny taste. Ensure the water in your pot doesn't touch the crab directly. When preparing the garlic butter, gently sauté the minced garlic for a minute before adding lemon and dill to mellow its raw edge. As crab legs are typically pre-cooked, avoid overcooking, which can lead to tough, rubbery meat. They only need to be heated through. Serve immediately with the warm, aromatic butter.