I make this steamed king crab legs with garlic lemon butter whenever I want a restaurant-style seafood dinner with almost no fuss. Pre-cooked king crab heats through quickly, the garlic-lemon butter brightens the sweet meat, and steaming keeps everything tender. If you like rich, garlicky sauces, try it the same night you make my garlic butter chicken recipe — the sauce technique transfers perfectly and makes for an easy surf-and-turf evening.
Why you’ll love this dish
There are plenty of reasons to pull out king crab for a special meal: it looks impressive on the table, it’s fast to reheat from frozen, and the meat feels luxurious without a lot of cooking effort. This recipe highlights the crab’s natural sweetness with a simple garlic-lemon butter that only takes minutes to prepare. It’s ideal for celebrations, holidays, or a weekday splurge when you want something that feels indulgent but is straightforward to execute.
“A show-stopping dinner that tastes like it came from a seafood shack by the harbor — buttery, bright, and effortless.” — home cook review
Step-by-step overview
You’ll steam the pre-cooked crab legs to warm them through without drying. While they steam, you’ll melt butter, briefly sauté garlic, and finish the sauce with lemon, zest and parsley. Once the crab is steaming, the sauce takes 3–4 minutes, and the whole meal comes together in under 20 minutes. Prep is mostly minimal — rinse and cut legs, boil the steaming liquid, and serve immediately.
What you’ll need
- 2 pounds king crab legs (fresh or frozen, pre-cooked). Note: pre-cooked is standard — you’re reheating, not cooking raw crab.
- 2 cups water
- 1 cup white wine (optional; use more water instead if you prefer no alcohol)
- 1 lemon, sliced (for the steaming liquid)
- 1 teaspoon Old Bay seasoning (optional; adds classic seafood flavor)
- ½ cup unsalted butter (1 stick)
- 3 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley, chopped
- Pinch of cayenne or paprika (optional, for heat/color)
- Salt, to taste
Substitutions and notes:
- Butter swap: use vegan butter or olive oil for a dairy-free version (flavor will differ).
- Wine: dry white like Sauvignon Blanc or Pinot Grigio is fine; use extra water if avoiding alcohol.
- Herbs: chives or tarragon provide different, pleasant notes if you skip parsley.
Step-by-step instructions
- Rinse and cut. Rinse the crab legs under cool running water to remove ice. Use kitchen shears to cut legs into sections so they fit in your steamer basket. Separate joints where possible to make cracking easier at the table.
- Build the steaming liquid. In a large pot combine 2 cups water and 1 cup white wine (or 3 cups water if skipping wine). Add lemon slices and a pinch of Old Bay seasoning.
- Position the steamer. Place a steamer basket or a metal colander above the liquid level so it doesn’t touch the water.
- Boil the liquid. Bring the liquid to a rolling boil over medium-high heat.
- Steam the crab. Add the crab legs to the basket, cover, and steam 6–8 minutes if thawed, or 8–10 minutes if frozen. They’re already cooked—steam to heat through.
- Make the garlic lemon butter. While the crab steams, melt butter in a small saucepan over low heat. Add minced garlic and sauté 30–45 seconds until fragrant (don’t let it brown).
- Finish the sauce. Stir in lemon juice, lemon zest, chopped parsley, and a pinch of cayenne or paprika. Taste and add salt if needed.
- Serve. Transfer steamed crab to a platter. Lightly brush with garlic lemon butter and pass extra butter and lemon wedges at the table.
Best ways to enjoy it
Serve the crab legs on a long platter with extra bowls of the garlic lemon butter for dipping and lemon wedges for squeezing. A simple torn baguette soaks up the sauce, and buttered corn on the cob is classic seaside fare. For a heartier meal, pair with roasted new potatoes or a herby orzo salad. If you want a surf-and-turf twist, serve alongside a lightly grilled steak or my favorite weeknight partner — the cheesy garlic chicken wraps — for a playful main-and-side combo.
Storage and reheating tips
- Refrigerator: Store cooled crab legs in an airtight container or covered with foil for up to 3 days. Keep the garlic lemon butter in a separate small container.
- Freezing: You can freeze leftover cooked crab legs for up to 2 months. Wrap tightly in foil and place in a freezer bag to prevent freezer burn.
- Reheating: Steam or warm in the oven (covered at 350°F / 175°C for 8–10 minutes) to keep meat moist. Avoid high, dry heat that can toughen the crab. Reheat butter gently in a saucepan or microwave in short bursts.
- Food safety: Keep crab chilled until you’re ready to reheat and serve. Discard cooked seafood kept at room temperature for more than 2 hours (1 hour at 90°F or higher).
Pro chef tips
- Don’t overdo the garlic: 30–45 seconds keeps it bright; browned garlic turns bitter.
- Crack before serving for ease: If feeding guests who don’t want to pry shells, pre-crack the legs at the joints with kitchen shears or a mallet so meat is easy to extract.
- Steam, don’t boil: Steam heats evenly without diluting flavor or waterlogging the shells.
- Use room-temperature butter for faster melting and better emulsification with lemon juice.
- Double the sauce: It’s easy to want more—scale up the butter and garlic if you love dipping.
Creative twists
- Spicy citrus: Add 1 teaspoon Dijon and more cayenne for a tangy, spicy beurre blanc vibe.
- Herb-forward: Swap parsley for fresh tarragon and chives for a French-style sauce.
- Asian-inspired: Replace lemon with lime, add a splash of soy sauce and sesame oil, and finish with sliced scallions.
- Different shellfish: Use the same method for snow crab or Dungeness—adjust steaming times slightly for size.
- Dairy-free: Use a quality vegan butter and finish with extra lemon and a touch of olive oil.
FAQ – Your questions answered
Q: Are king crab legs already cooked?
A: Yes — most king crab legs sold frozen are pre-cooked. This recipe reheats them; steaming warms without overcooking.
Q: How long do I steam frozen king crab legs?
A: Steam frozen legs 8–10 minutes. Thawed legs need 6–8 minutes. Time heats through rather than cooks.
Q: Can I use a microwave to reheat crab legs?
A: You can, but it’s easy to dry them out. Wrap in damp paper towels and microwave short bursts (30–45 seconds) until hot. Steaming or oven reheating gives better texture.
Q: What if I don’t have a steamer basket?
A: Use a metal colander or a heat-safe plate set on an inverted bowl in the pot so the crab sits above the liquid. Keep the liquid level below the crab.
Q: How should leftovers be handled for safety?
A: Cool quickly and refrigerate within two hours. Eat within 3 days when refrigerated. Reheat to steaming hot before serving.
Q: Can I prepare the garlic lemon butter ahead?
A: Yes — make it up to 2 days ahead and refrigerate. Warm gently before serving. If solidified, stir or reheat until smooth.
Q: Is there a good wine pairing?
A: Crisp whites like Albariño, Sauvignon Blanc, or unoaked Chardonnay complement the crab and lemon-butter sauce.
Final thoughts
This steamed king crab legs with garlic lemon butter recipe gives you a bright, buttery seafood dinner with minimal effort — ideal for entertaining or a special family meal. Try it once and you’ll have an easy go-to for anytime you want seafood that feels celebratory.
Steamed King Crab Legs with Garlic Lemon Butter
Ingredients
Method
- Rinse the crab legs under cool running water to remove ice. Use kitchen shears to cut legs into sections.
- In a large pot, combine 2 cups water and 1 cup white wine (or 3 cups water if omitting wine) with lemon slices and a pinch of Old Bay seasoning.
- Place a steamer basket or metal colander above the liquid level so it doesn’t touch the water.
- Bring the liquid to a rolling boil over medium-high heat.
- Add the crab legs to the basket, cover, and steam for 6–8 minutes if thawed, or 8–10 minutes if frozen.
- While the crab steams, melt butter in a small saucepan over low heat.
- Add the minced garlic and sauté for 30–45 seconds until fragrant, but don't let it brown.
- Stir in lemon juice, lemon zest, chopped parsley, and cayenne or paprika. Taste and add salt if needed.
- Transfer the steamed crab to a platter and lightly brush with the garlic lemon butter.
- Serve with extra butter and lemon wedges at the table.