Simmered Lemongrass Alaska Crab Legs

Russ Myers


Crabs are the second most popular seafood after shrimp. With the fishing limits put on Dungeness crabs, there is now a glut of King crab legs available to fill the gap.

What exactly is a King crab? The delicious giant crustacean has ten legs, the front two being pincers, and can easily weigh over 10 pounds. It is cooked then flash-frozen immediately on the ship, so it retains its fabulously fresh and sweet succulent taste since crab is best within 24 hours.

★★★★★ 1 vote
4 Servings
5 Min
15 Min
Stove Top


1 to 2 gal
bruised lemongrass stalks
4 clove
smashed garlic
4 oz
smashed ginger root
2 Tbsp
sea salt
4 lb
alaska crab legs (king, snow or dungeness) thawed or frozen


1Combine water, lemongrass, garlic, ginger and salt and bring to a boil; reduce heat and simmer 5 minutes.
2Rinse any ice glaze from frozen Alaska Crab under cold water. Add crab legs; simmer for 6 to 8 minutes for frozen crab or 3 to 4 minutes for thawed crab, until heated-through. Remove crab from liquid and drain well before serving.
3Tip: Serve with drawn ginger butter.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy