King crab legs need almost nothing but heat and fat to sing. This is the easiest way to get them on the table: melt butter with garlic, dunk the crab, and eat with your hands while the meat is hot and the butter pools on your plate.

Serves 2. 20 minutes, 15 at the stove.

About 420 calories a serving, 42 g protein, 2 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil. While the water heats, crush 3 garlic cloves and melt 4 tablespoons butter in a small saucepan over low heat; pour into a bowl for dipping.
2. Lower the king crab legs into boiling water and set a timer for 5 minutes if thawed, 7 if frozen; they are cooked when heated through and the shells change colour slightly.6 min
3. Drain the crab in a colander. Crack each leg at the joints with your hands or a light tap of a mallet and crack the claws to expose the meat.
4. Divide the crab between two plates. Taste the garlic butter, season with a pinch of salt and pepper, and set the bowl between the two plates. Eat by pulling the meat from the shell with a fork and dipping each piece in warm butter.

Note If the crab is already cooked, thaw it in the fridge and heat gently in the butter instead of boiling. Leftovers keep three days refrigerated and are good cold or gently warmed. Serve with crusty bread to soak up the butter and a sharp salad to cut the richness.