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Succulent Crab Legs

With a range of clients in a bunch of different industries, we often discover things we would not normally need to know. For example, we have a couple of clients in the Service Oriented Architecture space and clients in the software and IT support space so we learn about their technology so we can market it and write about it and design for their audience and that’s great. But SOA knowledge isn’t really something that you can take home and enjoy or whip out a cocktail party. But one of our clients is an international seafood distributor and we design packaging for them. So we were pretty excited when we saw this industry-specific nugget in our inbox. We can certainly take this recipe home and enjoy it and share at a cocktail party. Random, I know, but it’s part of our work and it’s almost lunch time. :)


Steamed King Crab Legs

1 cup dry white wine

1 lemon, cut into 8 wedges, divided

2 tablespoons chopped shallots

2-4 pounds Wild Caught King Crab Legs

1 (3.5 ounce) container garlic butter


In large stockpot, combine wine, four lemon wedges (squeeze over pot and then place in pot) and shallots. Cover and bring to a boil.

Add crab legs. Cover and steam until crab is heated through (about 10 minutes). Transfer crab legs to a serving platter. Cover to keep warm.


Discard lemon wedges and bring wine back to a boil; continue boiling until reduced by half. Reduce heat to low and whisk in butter, a couple scoops at a time, until melted. Remove from heat.

Serve crab with sauce for dipping and remaining lemon wedges.

Suggested Side Dish, Wine and Beer – Tossed Garden Salad, Chardonnay, White Zinfandel, Pilsner, Belgian Ale

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