A Local Alaskan’s Secret to Perfectly Cooked Alaska King Crab

Header photo courtesy Jody O.Photos/Visit Anchorage

From the icy depths of the North Pacific comes a meal fit for any special occasion: Alaska King Crab. While these giant legs might look intimidating, the reward inside is well worth the effort. There is nothing quite like pulling a long, juicy piece of meat from a freshly cracked shell.

Many people love dipping their crab in melted butter, but we recommend trying a few bites plain first. You’ll notice a rich, naturally sweet flavor that stands on its own.

To help you enjoy this treat at home without the mess, our local experts at Alaska Tours suggest this simple preparation. This method skips the hassle of cracking shells at the dinner table, so you can eat the meat while it’s still hot!

Simple Oven-Broiled Alaska King Crab Recipe

Use this step-by-step guide to prepare a professional-style crab dinner in your own kitchen.

What You’ll Need

• Flash-frozen Alaska King Crab legs and claws (Red or Golden)
• 2 Lemons
• Salted butter (about 1 tablespoon per two legs)
• Kitchen scissors or heavy-duty shears
• Baking sheet
• Small dipping bowls (ramekins)

Preparation Steps

1. Thaw the Crab: Place your frozen crab in the refrigerator at least 24 hours before you plan to cook. It needs time to thaw gently for the best texture.
2. Prep the Shells: Use kitchen scissors to cut the shell lengthwise. This allows the meat to rest on the “half-shell.” Since the legs have sharp spines, we suggest wearing gloves for this part!
3. Clean the Meat: Look for small tendons attached to the shell and snip or pull them out. Place your prepared legs meat-side up on a baking sheet.
4. Heat Your Oven: Set your oven to broil (use the low setting if you have one).
5. Season: Melt your butter and use a spoon or brush to coat the crab meat. Squeeze fresh lemon juice over the top, saving a few wedges for serving later.
6. Broil: Place the tray on the top rack. Broil for about 7 minutes. Watch closely—you want the meat to look opaque and pull away slightly from the shell. Avoid overcooking, as the meat can become rubbery.
7. Serve: While the crab broils, melt extra butter in small bowls. Remove the tray from the oven and serve immediately.

King Crab Tips & Tricks

Since our team at Alaska Tours lives and breathes the 49th State, we’ve picked up a few tricks over the years. Here are some “insider tips” from our local staff to ensure your crab dinner is a success:

• Check the Origin: To ensure you are getting the real deal, look for the “Alaska Seafood” logo or check the label for “Product of USA.” Much of the crab sold in grocery stores comes from overseas; buying Alaskan supports our local fishing families and guarantees a higher quality.
• Don’t Forget the “Shoulders”: When you buy a cluster of crab, don’t ignore the “shoulder” meat where the legs connect. It is some of the most tender, sweetest meat on the entire crab—perfect for a chef’s snack while you’re plating the legs!
• The Steam Alternative: If you are short on time and don’t want to use the broiler, you can steam the legs over boiling water for about 5 minutes. Since most Alaska King Crab is cooked and flash-frozen right on the boat, you are really just heating it through.
• Save the Shells: Don’t toss those shells in the trash immediately! You can boil them with some celery, onion, and peppercorns to create a rich Crab Stock for a seafood chowder or risotto the next day.