Go Back
Steamed king crab legs with garlic lemon butter on a plate

Steamed King Crab Legs with Garlic Lemon Butter

Enjoy restaurant-quality steamed king crab legs with a rich garlic lemon butter sauce, ready in under 20 minutes for a special dinner or holiday feast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Seafood
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

Crab Ingredients
  • 2 pounds king crab legs (fresh or frozen, pre-cooked) Thawed for fastest results.
  • 2 cups water
  • 1 cup white wine (optional; use more water if preferred)
  • 1 lemon, sliced (plus extra wedges for serving)
  • 1 teaspoon Old Bay seasoning (optional)
Garlic Lemon Butter
  • ½ cup unsalted butter
  • 3 cloves garlic (minced or 1½ teaspoons jarred)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh parsley (chopped)
  • 1 pinch cayenne or paprika (optional)

Method
 

Preparation
  1. Rinse the crab legs under cool running water. Pat dry and cut into 4–6 inch sections for easy handling.
  2. Pour 2 cups water and 1 cup white wine (if using) into a large pot. Add lemon slices and 1 teaspoon Old Bay.
Steaming
  1. Place a steamer basket in the pot so the liquid sits below the basket. Bring the liquid to a rolling boil over high heat.
  2. Arrange the crab legs in the steamer basket, cover, and reduce heat to medium-high. Steam for 6–10 minutes: aim for 6–7 minutes if thawed, and up to 10 minutes if frozen.
Making Garlic Lemon Butter
  1. While the crab steams, melt ½ cup unsalted butter in a small saucepan over medium-low heat.
  2. Add the minced garlic and sauté 30–45 seconds until fragrant, avoiding browning the garlic.
  3. Remove the pan from heat. Stir in 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 tablespoon chopped parsley, a pinch of cayenne or paprika (if using), and salt to taste.
Serving
  1. Transfer the steamed crab to a platter. Brush the shells and exposed meat generously with the garlic lemon butter. Serve immediately with extra butter and lemon wedges.

Notes

For storage, cool leftover crab to room temperature no longer than 2 hours after cooking. Store in an airtight container in the fridge for up to 3 days. Avoid high heat when reheating to prevent rubbery meat.