Steamed Crab Legs with Six Sauces Recipe | SAVEUR

Steamed Crab Legs with Six Sauces

Steamed Crab Legs with Six Sauces

Steamed Crab Legs with Six Sauces

Penny de Los Santos

Steamed crab legs are a delicious canvas for all flavors of dipping sauce. This recipe first appeared in our December 2013 issue along with Corey Arnold's article Polar Harvest.

Steamed Crab Legs with Six Sauces
Steamed crab legs are a delicious canvas for all flavors of dipping sauce.
serves 2-4

For the Crab Legs

1 lemon, sliced, plus halves for serving
Kosher salt, to taste
3 lb. precooked king or snow crab, clusters or legs

For Serving

Instructions

Bring sliced lemon, salt, and 3 cups water to a boil in a large pot fitted with a pasta strainer or steamer insert. Add crab clusters or legs; cook, covered, until shells are bright red and meat is heated through, about 8 minutes. If crab is frozen, it may take a little longer, 10–12 minutes. Uncover; transfer crab to a cutting board or paper-lined surface. Serve with dipping sauces, or with lemon halves, if you like.