INSTRUCTIONS

1. Use sharp kitchen shears to cut the king crab legs into smaller sections that will easily fit into the steamer insert or steamer basket.
2. Add water to a large pot that fits a steamer insert/ basket. There should be at least 1-2 inches of water at the bottom. Over high heat, bring the water to a boil, then reduce the heat to medium.
3. Place the crab legs into the steamer basket and cover the pot with the lid. (Depending on the size of your pot/steamer, you may need to cook the legs in two batches). Steam the crab legs for 6-7 minutes or until they are hot throughout.
4. Remove the legs and place them on a plate. Steam the second batch, if needed. Cover the crab legs with aluminum foil while you prepare the beurre blanc.
5. In a small saucepan, add the white wine, vinegar, lemon juice, shallots, sriracha, salt and pepper. Bring the mixture to a boil over high heat.
6. Once boiling, decrease the heat to low-medium and cook the mixture for 8-10 minutes or until it has reduced to about ½ cup. Remove from heat.
7. Gently whisk in the cream and cubes of butter until the sauce is thick and well-combined.
8. Serve the warm crab legs with the beurre blanc and fresh lemon wedges.

NOTES

The jumbo crab legs are easier to enjoy and pull the meat out of when they're cut to about 3-5 inch sections. Cut them at a joint when possible.

King crab legs can be sharp and spiky and some are pokier than others. You can protect your hands while cutting the crab legs by gripping the crab legs with a kitchen towel.>

Serve the crab legs with extra kitchen shears or a crab cracker for each of your guests.

Store leftover steamed king crab legs in an airtight container in the refrigerator for up to 3 days. You can remove the meat first, if you'd like.

RECIPE CREATED BY STEM & SPOON

In this recipe: Wild-Caught Alaska Crab