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

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
- 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 crab legs are frozen, thaw overnight in the refrigerator or run under cold water until pliable; pat dry. Preheat oven to 375°F (190°C).
2. In a small saucepan over low heat, melt butter with minced garlic, lemon juice, and lemon zest; keep warm and do not let garlic or butter brown. Stir in chopped parsley, salt, pepper, and smoked paprika if using.
3. Place crab legs on a baking sheet cut-side up if split, or whole if intact; brush legs generously with about half the garlic-lemon butter and tent loosely with foil.
4. Bake the crab legs in the preheated oven for 12–15 minutes, until heated through (internal meat temperature should reach about 140°F / 60°C when measured in the thickest part) — large or fully frozen legs may need up to 18 minutes.
5. Remove foil, baste once more with remaining butter, and optionally broil for 1–2 minutes for a light caramelized finish; watch closely to avoid burning.
6. Transfer to a platter, crack shells with kitchen shears or crab crackers at the table, serve with warm garlic-lemon butter and lemon wedges.