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.
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