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.
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
- Brandy Mayonnaise
- Chive Emulsion
- Clarified Butter with Garlic and Chiles
- Diablo Sauce
- Tartar Sauce
- Ponzu Sauce
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.
