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