King Crab Legs With Tequila Citrus Butter Recipes

KING CRAB LEGS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place crab legs in a shallow baking pan.
• Heat butter in a small saucepan over medium heat until melted, about 3 minutes. Whisk in seafood seasoning, lemon juice, garlic, and olive oil. Brush crab legs with butter mixture and pour any remaining mixture over crab legs.
• Bake in the preheated oven until opaque and flaky, basting regularly with the butter mixture in the pan, 25 to 35 minutes.

OLD BAY KING CRAB LEGS

Steps:

• Put the crab legs in the bottom of a large stockpot, then cover with 4 quarts of water and stir in the seafood seasoning (see Cook's Note). Halve the lemons and squeeze the juice into the pot, then add the rinds. Cover and bring to a boil, then cook over medium-high heat until the crab legs are warmed through, about 5 minutes. Remove the crab legs to a large serving bowl or platter.
• Meanwhile, melt the butter in a small saucepan over medium-low heat. Cook until the butter foams and simmers, about 1 minute. Remove from the heat and let stand 5 minutes. Using a spoon, remove any milk solids from the surface of the butter, then slowly pour the melted butter into a small serving bowl, leaving any watery, white whey behind in the saucepan. Serve alongside the crab legs.

CRAB LEGS WITH TEQUILA-CITRUS BUTTER

Steps:

• Melt butter with lime juice in medium saucepan over medium-low heat. Let simmer 4 minutes. Remove from heat and add tequila. Return pan to medium-low heat and whisk until butter is beginning to simmer; keep warm.
• Bring 3 quarts water and Old Bay seasoning to boil in heavy large roasting pan set over 2 burners. Add crab legs and cover tightly with foil; cook just until heated through, turning crab once, about 4 minutes total.
• Divide crab legs among 6 plates. Divide warm tequila-citrus butter among 6 ramekins. Serve crab with tequila-citrus butter and garnish with lime wedges.

KING CRAB LEGS RECIPE (COOKED 4 WAYS)

Steps:

• Stove, oven, or grill instructions: Combine the BUTTER and GARLIC in a heat-safe skillet. Place skillet next to the crab legs (for oven or grill method), or on a low heat setting on the stove until butter is melted.Microwave instructions: Combine the butter and garlic in a heat-safe bowl or microwave on HIGH for 1 minute, or until butter is melted.
• Place a trivet in the bottom of a large soup pot, stack CRAB LEGS on the trivet, and pour in 1 cup WATER.
• Turn stove burner to medium-high, cover the pot, and steam crab legs about 5 minutes, or until warmed through.
• Place a trivet in the bottom of the Instant Pot, stack CRAB LEGS on the trivet, and pour in 1 cup WATER.
• Secure lid and turn pressure release valve to "Sealing".
• Select MANUAL or PRESSURE COOK and cook 0 minutes on LOW pressure (1 minute for frozen crab legs), followed by a 5 minute natural pressure release.*Note: there's no need to pressure cook crab legs any longer than this if you bought them pre-cooked, which is usually how they're sold.
• Preheat oven to 400°F. Place crab legs on a baking sheet and brush with OLIVE OIL. Set garlic butter skillet on the same baking sheet.
• Bake in preheated oven for 20 minutes, or until crab leg meat is warmed through.
• Preheat grill to MEDIUM-HIGH (about 400°F).
• Brush or spritz CRAB LEGS with olive oil, place on the grill with the garlic butter, and turn off center burner.
• Close the lid and grill the crab until warmed through (5-8 minutes).
• Just before serving, use kitchen sheers to cut open the soft, underside of each crab leg (making it easier for guests to open).
• Serve crab legs warm with melted GARLIC BUTTER, garnished with LEMON and PARSLEY.
• Allow crab legs to cool completely and refrigerate in an airtight container up to 5 days.

GRILLED KING CRAB LEGS

Steps:

• Preheat grill for medium heat.
• Lay 4 sheets of aluminum foil on a work surface; place 1 crab leg on each sheet. Squeeze 1 lemon quarter on each crab leg; place squeezed lemon quarter next to each crab leg. Cut 1/4 cup butter into small cubes; dot crab legs. Sprinkle parsley and chopped garlic on each crab leg. Season each crab leg with sea salt and freshly ground black pepper.
• Cover each crab leg with remaining sheets of aluminum foil; roll top and bottom edges together to create sealed packets.
• Cook packets on preheated grill until crab legs are bright pink on the outside and the meat is opaque, about 20 minutes.
• Melt remaining butter in a small saucepan over low heat; serve with crab.

CRAB LEGS WITH GARLIC BUTTER SAUCE

Steps:

• Cut a slit, length-wise, into the shell of each piece of crab.
• Melt the butter in a large skillet over medium heat; cook the garlic in the butter until translucent; stir in the parsley, salt, and pepper. Continue to heat mixture until bubbling. Add the crab legs; toss to coat; allow to simmer in the butter mixture until completely heated, 5 to 6 minutes.