Steamed King Crab Legs with Cajun Clarified Butter
Sweet, briny Alaskan king crab legs steamed in a lemon-Cajun broth, served with homemade clarified butter infused with warm spices. The crab's delicate flavor pairs beautifully with the buttery, slightly spicy dipping sauce. Perfect for special occasions, seafood boils, or elegant entertaining. This version emphasizes clarified butter for cleaner flavor and easier eating.
Ingredients
- 1 cup salted butter
- 4 tablespoon Cajun seasoning
- 1 gallon water
- 8 whole lemon
- 5 ½ pound Alaskan king crab legs
Instructions
- 1
Melt butter in a saucepan over low heat until foaming subsides.
- 2
Skim foam from surface and carefully pour melted butter into another container, leaving sediment behind.
- 3
Return clarified butter to saucepan over low heat.
- 4
Stir in Cajun seasoning and fresh lemon juice, then simmer briefly and set aside.
- 5
Juice lemon into a large pot.
- 6
Add water and lemon juice to pot, sprinkle in Cajun seasoning.
- 7
Place steamer basket with crab legs in pot.
- 8
Insert thermometer into one crab leg, bring pot to boil.
- 9
Stop steaming once internal temperature reaches 145 degrees F.
- 10
Turn off heat and reheat clarified butter.
- 11
Remove crab legs from steamer and arrange on serving platter.
- 12
Cut legs at knuckles with scissors and crack open shell to expose meat.
- 13
Serve with warm clarified butter for dipping.
Tips
Use a steamer basket to prevent direct contact between crab legs and boiling water, ensuring even, gentle cooking.
Make clarified butter ahead of time and reheat gently before serving to keep it silky and prevent separation.
Crack legs at natural knuckle joints first to simplify cutting and improve meat yield.
Good to Know
Refrigerate cooked crab legs in airtight container up to 3 days. Clarified butter keeps covered for 1 week chilled.
Prepare clarified butter up to 2 days ahead. Steam crab legs same day but can hold warm in low oven 30 minutes.
Serve hot with melted clarified butter, lemon wedges, and small forks or crab picks. Provide napkins and bibs.
Common Mistakes
Skip skimming foam thoroughly to avoid gritty, cloudy clarified butter.
Overcook crab past 145 degrees F to avoid rubbery, dry meat.
Use unsalted butter if clarifying, as salted butter becomes grainy when separated.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen crab legs?
Yes. Thaw completely in refrigerator first (6-8 hours) for even steaming. Cooking time may increase slightly if partially frozen.
What if I don't want to make clarified butter?
Melt regular butter with Cajun seasoning and lemon juice. Skip the straining step. Flavor will be rich but slightly milky.
How long can I keep cooked crab legs?
Store in airtight container refrigerated for 3 days maximum. Reheat gently in steamer or oven at low temperature before serving.