2 lbs. Alaskan King Crab legs

1/2 cup butter

2/3 cup yellow onions, finely diced

6 cloves garlic, minced

2 tsp. Frank Davis Seafood Seasoning

1/2 cup white wine

1/4 cup beer

1-1/2 tsp. lemon juice

6 cups cooked long grain rice

4 Tbsp. parsley, minced

First, take a sharp knife or a pair of kitchen shears and cut the crab legs into 2 inch long pieces. Then melt down the butter in a large, heavy skillet over medium heat.

Now stir in the onions, the garlic, and the seafood seasoning and saute for about 2 minutes. Then add in the crab and all of the remaining ingredients . . .except the rice.

At this point, increase the heat to medium-high and bring the mixture to a boil, stirring it gently. Then cook the king crab sauce for about 4 minutes (or until the crab pieces are well heated).

When you're ready to eat, serve the crab leg pieces and the sauce over a bowl of rice and garnish generously with the chopped parsley. You can usually get enough for 4 people out of this recipe.


Chef's Notes:

To eat JUST king crab legs the old traditional way, place a 14-inch skillet (or a large oval roaster) on the stovetop. Then add to it just enough water to completely cover the crab legs when they are put in the pot.

But before dropping in the crab legs, stir into the water about a cup of a good quality minced onion, celery, bell pepper, parsley, green onions, and garlic mixture, along with 4 tablespoons of Frank Davis Seafood Boil and 1 thinly sliced lemon. Then stir everything together until fully combined and the liquid comes to a rapid boil.

At that point, drop in the crab legs, put the lid on tightly, and boil/steam them (covered) for about 5 minutes until they are heated all the way through (remember, king crab legs are already fully cooked before they reach the market).

When it's time to eat, give each of your guests a pair of scissors, a fork, and a bowl of drawn butter. Then dip away and savor the flavors until your heart's content.