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Lunch / Dinner

King Crab Legs with Champagne Beurre Blanc

Nothing says celebration like king crab legs, and what better time to indulge than when it’s just the two of you? Pick a special occasion — or just a Tuesday! — and make this elegant seafood dinner, served with a Champagne beurre blanc sauce.

King crab legs are fully cooked before being frozen and sold, so preparing them is simple. And look for the largest legs as they have the meatiest texture. For easy cooking, break the legs into pieces, then keep an eye on them as they steam to avoid overcooking the delicate meat.


2 servings

Total Time

25 minutes

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Test Kitchen Tip

To keep the beurre blanc warm, transfer it to a glass bowl, then set it inside a bowl of warm water. Be sure the water isn’t too hot or the sauce will separate.


For the beurre blanc, boil champagne, shallots, vinegar, and peppercorns in a saucepan over high heat; cook until reduced to about 2 Tbsp., 1213 minutes.

Off heat, add butter, 1 Tbsp. at a time, whisking until completely incorporated after each addition. Whisk in herbs and zest, then season beurre blanc with salt; transfer to a glass bowl set inside a bowl of warm water to keep warm.

For the crab legs, add lemon to a pot filled with 2 inches of water; place a steamer basket inside pot. Bring water to a boil over high heat, making sure water does not touch basket. Arrange crab legs in basket, cover, and steam until heated through, 45 minutes. Serve crab legs with beurre blanc.


For a smooth sauce, whisk butter into reduction by the tablespoon, adding more only when previous is melted.


To protect your hands and help with gripping, use kitchen towels when breaking the legs into smaller pieces.

Nutritional Facts

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