King Crab Legs w/ Drawn Butter Print Email

Thaw crab legs and crack, or split with kitchen scissors - or cut into smaller pieces. Steam on a rack over boiling water until heated through - usually just a few minutes, depends on conditions.

Meanwhile, melt 1/2 pound of exceptional quality salted butter (Parmigiano- Reggiano Butter, Beurre D'Isigny, etc.) over medium heat. Transfer to a glass measuring cup and when butter separates, ladel the drawn butter off the top - discarding solids.

Serve hot crab with drawn butter and fresh lemon wedges.

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