Truffle Butter Parmesan Broiled King Crab Legs Tips, FAQ & printable recipe

Tips for success

For the best texture, serve the crab legs immediately after broiling, while the crust is still crisp and the butter is hot. If you need to hold them, keep them warm in a low oven, but note that the crust may soften.

Provide seafood crackers and small forks for extracting the meat from the shell. Extra melted butter with a squeeze of lemon can be served on the side.

When buying King Crab legs, look for legs that are already split or ask the fishmonger to split them for you. If you are splitting them yourself, use sturdy kitchen shears and be careful of the sharp shell edges.

The recipe can be easily halved or doubled depending on the number of guests. For a more dramatic presentation, serve the crab legs in the skillet directly at the table.

Variations

• Spicy Truffle Butter: Add 1/2 teaspoon of red pepper flakes or a pinch of cayenne to the butter mixture for a subtle heat. The spice balances the richness and complements the sweet crab meat.
• Herb-Infused Butter: Stir in 1 tablespoon of chopped fresh parsley or chives just before broiling. The herbs add a fresh, bright note that cuts through the truffle and cheese.
• Lemon-Garlic Butter: Omit the truffle oil and increase the lemon juice to 2 tablespoons for a brighter, more citrus-forward flavor. This variation is lighter and perfect for summer.
• Smoked Paprika Crust: Mix 1/2 teaspoon of smoked paprika into the parmesan before sprinkling over the crab. The smoky flavor adds depth and pairs well with the charred edges.

Storage and make-ahead

Fridge

Store leftover crab and butter in an airtight container in the refrigerator for up to 2 days.

Freezer

Freeze cooked crab meat and butter in an airtight container for up to 1 month. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a preheated 350°F (175°C) oven for 5-7 minutes, or until warmed through. Avoid microwaving, as it can make the crab rubbery.

Store any leftover crab meat and butter in an airtight container in the refrigerator for up to 2 days. The butter will solidify, but it can be reheated gently. The crab is best eaten fresh, as reheating can cause the meat to become tough.

The truffle garlic parmesan butter can be made up to 2 days in advance and stored in the refrigerator. The crab legs can be split a few hours ahead and kept chilled.

When ready to cook, bring the butter to room temperature and proceed with the recipe. Do not assemble the dish fully ahead, as the cheese may become soggy.

Serving ideas

Serve the broiled King Crab legs as the main event with a simple green salad and crusty bread to soak up the extra truffle butter.

A glass of chilled white wine, such as Sauvignon Blanc or Chardonnay, pairs beautifully with the rich, buttery flavors. For a more indulgent spread, add roasted vegetables or a creamy risotto on the side.

This dish is ideal for special occasions like New Year's Eve, Valentine's Day, or a dinner party. The cast-iron skillet presentation is rustic yet elegant, and the aroma of truffle and garlic will impress guests. Provide each person with a small bowl of the warm pan butter for dipping, and plenty of napkins.

Frequently asked questions

Recipe card

Truffle Butter Parmesan Broiled King Crab Legs

Prep 10 minCook 7 minTotal 17 minServes 4

Ingredients

• 2 lb Alaskan King Crab legs
• 1 stick unsalted butter, melted
• 2 tbsp black truffle oil
• 6 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1/2 cup freshly grated Parmigiano-Reggiano

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).
6. 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.

Contains: crustaceans, milk

Estimated nutrition per serving

Calories

420

Protein

28 g

Carbohydrates

2 g

Fat

33 g

Automatic estimate from the ingredient list, not laboratory-verified.