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with Chive Butter Sauce

Active Time : 15 minutes
Total Time : 25 minutes
Serves : 4 servings


  • 1 cup dry white wine
  • 1 whole lemon cut into 6 wedges, divided
  • 2 tablespoons chopped shallots
  • 1 tablespoon minced garlic
  • 3 pounds wild caught king crab legs
  • 6 tablespoons cold butter cubed
  • 1 tablespoon chopped fresh chives


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.

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