with Chive Butter Sauce
In a large pot with cover, combine wine, 4 lemon wedges (squeeze over pan and then place in pan), shallots and garlic; bring to a boil.
Add in crab legs; cover and steam until crab is heated through (about 10 minutes). Transfer crab legs to a serving platter and cover to keep warm.
Discard lemon wedges and bring wine back to a boil and continue boiling until reduced to about 1/3 cup. Reduce heat to low and whisk in butter a couple pieces at a time until melted.
Remove from heat and stir in chives; salt and pepper to taste. Serve crab with sauce for dipping and remaining lemon wedges.