BUTTER RECIPE FOR CRAB LEGS RECIPES

Steps:

• 1.

  Preheat oven to 350 degrees.

• 2.

  Place crab legs on a rimmed baking sheet and water.

• 3.

  Cover baking sheet with foil and crimp the sides to create a tight seal.

• 4.

  Bake for about 10 minutes, or until heated through (145 degrees).

• 5.

  Transfer to a platter and serve with melted butter for dipping and fresh lemon wedges.

• 6.

  To eat, break the crab legs at the joints. Often, a crab leg will open up at the joint, allowing for easy removal of the meat.

• 7.

  Turn the leg over to the smooth side and use kitchen shears to cut directly down the crab leg and simply open and remove the meat.

• 8.

  After removing the meat from the long shafts of the shell, use your fork to pry the meat out of the main joint at the opposite end from the claw.

Steps:

• Put the crab legs in the bottom of a large stockpot, then cover with 4 quarts of water and stir in the seafood seasoning (see Cook's Note). Halve the lemons and squeeze the juice into the pot, then add the rinds. Cover and bring to a boil, then cook over medium-high heat until the crab legs are warmed through, about 5 minutes. Remove the crab legs to a large serving bowl or platter.
• Meanwhile, melt the butter in a small saucepan over medium-low heat. Cook until the butter foams and simmers, about 1 minute. Remove from the heat and let stand 5 minutes. Using a spoon, remove any milk solids from the surface of the butter, then slowly pour the melted butter into a small serving bowl, leaving any watery, white whey behind in the saucepan. Serve alongside the crab legs.