You could use olive oil instead of butter, but why would you want to
3-4 pounds Alaskan king crab legs and claws
1 stick of butter
Lemon wedges for garnish
1 Melt the butter in a small pan and keep warm on its lowest setting.
2 Set a steamer tray inside a large pot and pour enough water inside to steam the crab. Remember, you are only reheating the crab, so you will only need about an inch of water, tops. Bring this to a boil before laying the crab legs on the steamer. Cover the pot and steam for 5 minutes.
3 Remove the crab legs and use kitchen shears to cut the shells. You can either totally remove the meat from the shell or just get each one started for your guests. Serve with the melted butter.
Preheat your oven to 375 degrees. Meanwhile, grab yourself a small saucepan. On med low heat, melt the butter.
Add the garlic (I prefer a press) and LIGHTLY saute. Squeeze in the juice of the citrus of choice. If using a lemon, squeeze the juice into your hands so that you can remove the seeds with ease. Turn the heat to low and let those flavors mesh until the oven is nice and hot. Toss in as much salt (to taste) and a couple pinches of parsley. Then whisk in that olive oil with a fork. Turn off your burner.
Arrange your tasty crustaceans in a 9x13 baking dish, brushing each leg with the sauce. ***TASTY TIP*** I use an injector to pop a *little* extra UMPH into my crabs. Pour any remaining sauce over those puppies. Now toss the pan into the oven on the center rack.
Bake your crabs for about 25 minutes or so (depending on how thick the legs you have are), brushing the sauce from the bottom of the pan onto the legs every 5-7 minutes. Remove from oven. Sprinkle with a few pinches o' parsley for garnish.