Butter Lemon Crab Recipe

Butter Lemon Crab

Serves 2

Crab is special, but super simple to prepare. To make it for a larger group, plan for one pound of crab per person.


  • 2 pounds Dungeness crab or king crab legs
  • 1 cup white wine or fish stock
  • 1/4 cup unsalted butter, cut into small pieces
  • 1 lemon, half of it juiced and half of it thinly sliced
  • 2 sprigs flat-leaf parsley, leaves removed and chopped
  • Kosher salt, to taste
  • Pepper, to taste
  • OPTIONAL (for serving):
  • Crusty bread


  1. For Dungeness crab, divide body and legs into pieces. For king crab legs, break into pieces at joint; then cut shells lengthwise with scissors so they will be easier to eat.
  2. In a large skillet or pot with a lid, combine wine, butter, lemon juice, lemon slices, and parsley. Bring to simmer over medium-high heat. Add crab, cover tightly, and steam 5 minutes, just until heated through. DO NOT OVER COOK.
  3. Taste cooking liquid and add salt and pepper, if needed. Serve crab with warm, crusty bread.


Amount Per Serving (Based on 2 Servings)
Calories: 430
Fat: 24 g
Saturated Fat: 15 g
Cholesterol: 150 mg
Sodium: 430 mg
Carbohydrates: 6 g
Fiber: 0 g
Sugar: 0 g
Protein: 26 g
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