The red king crab of the Bering Sea is among the largest and most coveted crabs on earth, its legs spanning over a metre. Harvested in one of the world's most dangerous fisheries, it is classically steamed and served simply with drawn butter.
Pull a length of king crab from the split shell and it comes out in one sweet, snowy, fibrous piece, dripping with garlic butter. Bite: lush and delicately sweet, the meat firm yet tender, almost lobster-like but cleaner, the warm butter and lemon gilding it. A celebratory feast that needs no more than fire, butter, and the crab itself.
King crab legs are usually cooked at sea and frozen, so they need only gentle steaming to reheat — over-cooking turns the delicate meat stringy and dry. The drawn butter with garlic and lemon is the classic foil, enriching without masking the crab's natural sweetness.
Variations
Grilled instead of steamed. With Old Bay. Snow crab instead. With a clarified butter. Broiled with cheese. Cold with mayonnaise.
On the Palate
Where Alaskan King Crab sits in the Alaskan flavor cloud
The legs are already cooked, so steam only to heat through — a few minutes too long turns the sweet meat stringy and dry.
Ingredients
Serves 2How it's made
7 steps · 20 min active + 5 min waiting
- 16 min
Bring a large pot with a steamer basket and salted water to a boil.
- 23 min
If frozen, thaw the king crab legs; they are usually pre-cooked.
- 36 min
Steam the legs 5-7 min just to heat through.
Watch outPull the legs the moment the thickest joint is hot to the touch; steam any longer and the meat tightens.
- 44 min
Meanwhile melt butter gently with crushed garlic.
Watch outThe butter should shimmer and smell of garlic, never sizzle or brown.
- 51 min
Stir lemon juice and a pinch of salt into the butter.
- 63 min
Split the shells with kitchen scissors along each leg.
- 72 min
Serve the legs with the warm garlic-lemon butter for dipping.
