1 pound package king crab legs, scored
1 large heavy-bottomed pot
1 teaspoon sea or kosher salt
1 stick clarified butter
1 whole head garlic, roasted and smashed
2 fresh lemon, sliced in half
You’ll need a pot large enough to hold enough water (or chicken stock) to completely cover the crab legs.
Then when you/re ready to cook, place the defrosted legs into the pot and fill it with enough water or chicken stock to rise about an inch over the legs.
If you’re using water, stir in the salt; if you’re using stock (or if the legs have already been brined) omit the salt.
When you’re ready to eat, place the pot on the stove, turn on the fire, and heat the water to high (or until it boils).
Then immediately turn the heat down to low. Note: To be ready for service, the legs will have to poach for about 4 to 5 minutes.
While they’re heating (because they’ve already been “cooked” at the crab docks on the Bering Sea), make your dipping sauce:
In a small 1 quart saucepan, melt down the stick of butter over low heat.
Then pour off the “clarified” butter, leaving the milk solids still in the pot.
After tossing out the solids, return the clarified butter to the pot, whisk in the head of roasted garlic until it is completely incorporated into the butter, and whisk in the juice of the lemon.
When you’re satisfied that the dip has emulsified and is ready to use, pour a generous serving into the ramekins.
All that’s left is to serve the legs piping hot right from the pot, alongside a ramekin of flavored dipping butter! Ummmmm!