Entree: United States – Alaska – Alaskan King Crab Legs

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)
- 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

Short Description:
Large, sweet Alaskan king crab legs steamed to highlight their natural flavor and served with lemon-garlic drawn butter, roasted Yukon Gold potatoes, charred corn, and a crisp mixed-green salad for a complete main-course meal.

Regional Notes:
This Alaskan version emphasizes the size and sweetness of king crab harvested from cold Alaskan waters, traditionally steamed or boiled and served simply with melted butter. The recipe pairs the crab with regional-style sides (Yukon Gold/new potatoes and grilled corn) to create a full entree while keeping the crab the centerpiece.

1. Preheat oven to 425°F (220°C). Arrange halved Yukon Gold potatoes on a baking sheet, toss with 2 tbsp (30 ml) olive oil, 1 tsp (5 g) kosher salt, 1/2 tsp (2.5 g) black pepper, and smoked paprika if using. Roast 25–30 minutes, turning once, until golden and tender.
2. Meanwhile, prepare the drawn (melted) butter: in a small saucepan over low heat melt 3/4 cup (170 g) of the butter with 2 smashed garlic cloves for 5–7 minutes to infuse flavor. Do not boil. Remove garlic, stir in 2 tbsp (30 ml) lemon juice and 1 tbsp (15 ml) chopped parsley, then keep warm on the lowest heat or in a thermos.
3. Prepare corn: heat a large cast-iron skillet or grill pan over medium-high heat. Brush corn with a bit of olive oil and season lightly with salt. Char the ears, turning every 2–3 minutes, until kernels show light blistering and char spots, about 8–10 minutes total. If using frozen kernels, sauté with 1 tbsp (15 ml) butter and a pinch of salt for 5–7 minutes until lightly caramelized.
4. If crab legs are frozen, run under cold water to remove ice and pat dry. Fill a large pot with 2–3 inches (5–7 cm) of water, add a steamer insert or a metal colander, and bring to a vigorous simmer. Add 1 tsp (5 g) kosher salt and 1 smashed garlic clove to the simmering water.
5. Steam crab legs: place crab legs in the steamer basket (you may need to trim if they don’t fit) and cover. Steam for 6–10 minutes for thawed legs (10–12 minutes if partially frozen) until heated through and fragrant. Avoid overcooking to preserve sweetness and texture.
6. While crab steams, finish potatoes: once roasted, remove potatoes from oven and toss with remaining 1/4 cup (57 g) butter melted, chopped chives (if using), and a pinch of salt and pepper. Keep warm.
7. Make salad dressing: whisk together 1/4 cup (60 ml) extra-virgin olive oil, 2 tbsp (30 ml) apple cider vinegar or lemon juice, 1 tsp (5 g) Dijon mustard, 1/2 tsp (2.5 g) honey, and salt and pepper to taste. Toss with mixed greens just before serving.
8. Transfer steamed crab legs to a platter. Using kitchen shears or a crab-cracking tool, score or crack legs to make meat easy to access for guests. Pour the warm lemon-garlic drawn butter into a small serving bowl and place alongside lemon wedges and extra parsley for garnish.
9. Plate: divide roasted potatoes and charred corn among plates or serve family style with the crab legs at center. Add a portion of dressed salad to each plate for freshness and balance.
10. Serve immediately: dip crab meat in the warm drawn butter and squeeze lemon as desired. Discard any uneaten drawn butter after two hours if left at room temperature.