Steamed Crab Legs with Six Sauces

by0| PUBLISHED Nov 22, 2013 7:24 AM
Steamed Crab Legs with Six Sauces
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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.

Yield: 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

  • <a href="https://www.saveur.com/article/Recipes/Brandy-Mayonnaise/">Brandy Mayonnaise</a>
  • <a href="https://www.saveur.com/article/Recipes/Chive-Emulsion/">Chive Emulsion</a>
  • <a href="https://www.saveur.com/article/Recipes/Clarified-Butter-with-Garlic-and-Chiles/">Clarified Butter with Garlic and Chiles</a>
  • <a href="https://www.saveur.com/article/Recipes/Diablo-Sauce/">Diablo Sauce</a>
  • <a href="https://www.saveur.com/article/Recipes/Homemade-Tartar-Sauce/">Tartar Sauce</a>
  • <a href="https://www.saveur.com/article/recipes/ponzu-sauce/">Ponzu Sauce</a>

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.