King Crab Legs

King crabs come from the northern Pacific ocean and are abundant around Alaska and Japan. Crab legs may be purchased fully cooked and are easily reheated by boiling. Nut crackers, bowls for shells and plenty of napkins are recommended. Long-handled thin forks are also handy to dig out the succulent meat.

    4 pounds king crab legs
    ½ cup butter
    1 tablespoon lemon juice

1.  Heat water in a 12-quart stockpot with ½ teaspoon salt.
     Boil just until crab is heated or about 5 minutes.

2.  In a 1-quart saucepan, melt the butter and add then stir in the
     lemon juice.

3.  Serve the lemon butter in individual bowls on each plate.

     Makes 4 servings