King Crab Legs are a decadent addition to your Christmas Eve Feast of the Seven Fishes menu. One plus to adding this expensive fish is that you don’t need to provide a full portion per person – just a sampling – since there are so many other seafood dishes to try. Food Network Chef Alton Brown has the best and easiest method to make King Crab Legs – use the microwave. This made sense to me once I learned that the frozen crab legs from Costco and most grocery stores have already been flashed cooked. That means you really only need to reheat them – not cook them twice. I skipped the dill that Alton recommends and went with standard drawn butter and lemon wedges.
Feast of the Seven Fishes: King Crab Legs with Drawn Butter (Day Four)
- 6 Alaskan king crab legs thawed
- 1 stick butter melted - divided in two warmers or small bowls
- 1 lemon cut in quarters
- Cut claws at joints to fit into your microwave. Wrap claws in damp paper towels and wrap tightly in plastic wrap.
- Place wrapped claws in the microwave 1 package at a time and cook for 2 minutes.
- Remove and carefully unwrap, they’ll be steamy so be careful of the full-facial steam.
- Serve and enjoy with hot melted butter, lemon wedges and plenty of napkins.
- **tip: Since the legs have been steamed and thus the shells are softened, I use kitchen shears to open the crab legs rather than a crab cracker before serving.