Alaskan King Crab Legs

Happy New Year! It's really crazy it's 2015 - whew where does time go? We did NYE a little bit different this year, we had apps, steamed mussels and we picked up some ginormous crab legs to eat for dinner this year. Being a MD gal and growing up eating blue crabs, I can't say that I've ever had Alaskan King Crab legs. The meat was sweet and just as delicious as I'd hoped it would be. The only downside was that they sure were hard to crack open. Why? Well, because the legs have these little spikes everywhere and it hurt our hands to break the shells (even with crackers). Those little spikes were so sharp!!!

Like most crab legs, they are already cooked so all you have to do is heat them through. I researched the best options and found that this one was a favorite so I gave it a whirl.

Alaskan King Crab Legs       

Makes 2 servings (as a main dish)

Alaskan King Crab Legs

ingredients

• 2 1/2 lbs Alaskan King Crab legs (I used 2 legs and 2 claws)

• 1-2 lemons, halved
• Plenty of Melted butter for dipping
• Old Bay Seasoning, to taste

directions

1. Preheat the oven to 350º. Line a large rimmed baking sheet with foil. Place legs on the sheet and squeeze lemons over the them. Add lemon halves to the baking sheet as well. Season the legs with Old Bay to taste. Pour HOT water into the baking sheet until it covers the bottom completely. Tightly wrap the baking sheet with foil all the way around the baking sheet.

2. Bake the crab legs for 10-15 minutes or until warmed through. Serve the legs with melted butter to dip the meat into.

Enjoy!

This recipe was adapted from thehungrymouse.com