Truffle Butter Parmesan Broiled King Crab Legs Step-by-step instructions

Before you start

Before starting, make sure the crab legs are completely thawed if they were frozen. Pat them dry with paper towels. Have the butter melted and the garlic minced. Grate the Parmigiano-Reggiano fresh for the best melting and flavor.

Preheat the oven to 400°F (200°C) and place the cast-iron skillet inside to heat. Set out all ingredients and equipment nearby so the broiling step goes quickly.

Instructions

Prep the Crab and Butter

1. 1Split the crab legs
   Using kitchen shears, cut each King Crab leg lengthwise through the shell to expose the snow-white meat. Keep the meat in the shell, but make sure the cut is wide enough to spoon the butter over the flesh. Pat the crab legs dry with paper towels if they are wet.
   Look for The meat is fully visible and the shell is split open like a canoe.
   Tip For easier cutting, place the leg on a cutting board and use the tip of the shears to start the cut, then slide along the length.
2. 2Melt and whip the butter
   Melt the stick of butter in a small saucepan or in the microwave. In a small bowl, combine the melted butter, black truffle oil, minced garlic, and lemon juice. Whisk until well blended. Stir in the grated Parmigiano-Reggiano until the mixture forms a thick, spoonable paste.
   Look for The butter is glossy and the cheese is evenly distributed.
   Tip If the butter is too thick to spoon, warm it briefly, but do not let it get hot enough to melt the cheese completely.

The crab legs are split open to reveal the white meat, and the butter mixture is smooth with the cheese evenly distributed. The oven is preheating with the skillet inside. The kitchen smells of garlic and truffle. Everything is ready for the quick broil.

Broil to Golden Perfection

3. 3Preheat the oven and skillet
   Preheat the oven to 400°F (200°C). Place a cast-iron skillet in the oven while it heats. Once the oven reaches temperature, carefully remove the hot skillet using oven mitts. Arrange the split crab legs in the skillet, cut side up, in a single layer as much as possible.
   Look for The skillet is hot and the crab legs are nestled snugly in the pan.
   Tip If the legs overlap, it is fine, but try to keep the exposed meat facing up for even browning.
4. 4Spoon the butter over the crab
   Spoon the truffle garlic parmesan butter generously over the exposed crab meat, making sure to cover each piece. Use all the butter, letting it pool in the shell and the bottom of the skillet. The butter will bubble and sizzle as it hits the hot pan.
   Look for The butter is thickly coating the meat and starting to bubble around the edges.
   Tip Use a spoon to drizzle the butter that pools in the pan over any spots that look dry.
5. 5Broil until golden and bubbling
   Turn the oven to broil and set the rack about 6 inches from the heating element. Place the skillet under the broiler and cook for 4 minutes, until the butter is bubbling, the cheese is golden and crusty in spots, and the crab meat is heated through. The internal temperature of the crab meat should reach 145°F (63°C).
   Look for The top is golden brown with dark spots on the cheese, and the butter is vigorously bubbling.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Watch closely during broiling, as the sugar in the butter can burn quickly. Rotate the pan halfway if needed.

The crab legs are nestled in the hot skillet, coated with the butter mixture. Under the broiler, the butter starts to bubble and the cheese turns golden with dark spots. The aroma is intensely savory and nutty. The crab is heated through and the top is crusty.

Serve and Enjoy

6. 6Serve with pan butter
   Remove the skillet from the oven and let it rest for 1 minute. Use tongs to lift a whole crab leg segment and dip it into the warm truffle butter pooled in the pan. Transfer the crab legs to a serving platter and spoon extra butter over the top. Serve immediately.
   Look for The crab meat is opaque, moist, and glistening with butter.
   Tip Provide small bowls of the extra pan butter for dipping, and have crusty bread on hand to soak up the juices.

The skillet comes out of the oven, the butter still bubbling. The crab legs are lifted out, dripping with truffle butter. The meat is moist and tender, with a crisp cheese crust. The pan butter is warm and fragrant, perfect for dipping.

Common mistakes

One common mistake is over-broiling, which can cause the cheese to burn and the crab to dry out. Watch the skillet closely and remove it as soon as the crust is golden.

Another mistake is not splitting the legs enough; if the cut is too narrow, the butter cannot reach the meat.

Also, be sure to use a hot skillet so the butter sizzles immediately, creating a better crust. Finally, do not skip the lemon juice — it balances the richness.

How to tell it’s done

The crab is done when the cheese is golden and bubbling, and the butter is hot and fragrant. The internal temperature of the crab meat should read 145°F (63°C) on an instant-read thermometer.

The meat should be opaque and moist, not dry or stringy. Because the crab is already cooked, the goal is to heat it through and melt the crust, not to cook it further.

• Shellfish: 145°F (63°C) in the thickest part