Butter Lemon Crab Recipe

Ingredients:

• 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

Directions:

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.