- Steam Pot
- 3 lbs King Crab Legs Or how much ever crab you can afford 😉
- 1/2 package Kerry Gold Butter Or other butter if you must
- 1 clove Garlic minced
- Put the crab legs in the refrigerator 16-24 hours before you're ready to cook them so they can thaw.
- Get your steam pot ready to go. While the steam is warming up, place the garlic and butter into candle heated sauce cups to melt. Stir once melted.
- Once a healthy steam is going, add your crab to the pot (if some legs are too long, you can break them at a joint).
- Cook time here will be between 8 and 15 minutes depending on the thickness of your crab. You are going to have to go purely off of smell on this one. If it smells done, it is. Be careful not to burn your nostrils as you lift the lid to sniff….. I did that tonight and it HURTS!
- Serve & Enjoy!
- Larger crab legs cost more per pound, but I’ve found it to be worth it. The meat per lb increases quicker than the shell does as a crab grows.
- Some folks slice the legs before steaming. I prefer to do it after.
- Some folks put a lot of salt in the steam water (like they do with pasta). In my opinion, the taste of the ocean can ruin crab quick. I go very light on the salt.
- Maybe it’s the Irish man in me or maybe it is the Wisconsin boy, but Irish Kerry Butter (high butterfat) is the way to go here. And by no means should you try to clarify the butter (but your call – many excellent chefs disagree with me on this).