KING CRAB LEGS
King Crab Legs with lemon and butter and the perfect keto celebration food.
King Crab Legs
When I was a little girl, the Mother had a fine dining establishment called the Walnut Room. It was the first AAA rated restaurant in Indiana. Growing up in a foodservice family meant that I spent my childhood in kitchens and dining rooms. A particularly favorite memory of mine is being nestled under the bar in tablecloths and feasting on colossal crab legs. Nowadays, it is more difficult to find that size. So, this recipe is for King Crab Legs.
How does my recipe make them keto? It just so happens that King Crab Legs are already low carb, sugar free, and gluten free. I didn’t have to change anything in the way I prepare them. Even the butter and lemon stay the same as we’ve always done it. Dip in the succulent pieces in butter and squeeze the lemon atop.
Colossal crab legs like these are hard to find these days. Use them if you can acquire them.
For New Year’s Eve, we often feast on King Crab Legs and other delicacies. If we can find them, we indulge in Colossal Crab Legs with the same preparation. For New Year’s Day Brunch, the Mother will make omelettes topped with the leftover crabmeat and caviar. That’s living KetoLuxe.
King Crab Legs says New Year's Eve feasting.
Want more Keto holiday food ideas, follow us on Pinterest.
Less than 5 minutes
3 lemons, cut in half
1 fresh bay leaf
1 teaspoon red pepper flakes
4 cloves garlic, crushed
4 pounds king crab legs, thawed
1/2 pound butter, melted
- Prepare a larger steamer, filled halfway with water.
- Add 2 lemon halves, bay leaf, peppercorns, red pepper flakes, and garlic,
- Bring to a boil.
- Place crab legs in steamer basket and place lid atop.
- Steam for 7 to 10 minutes, or until hot to the touch.
- Remove from steamer and place on a platter.
- Serve with butter on the side. Garnish with remaining lemon halves.
If you are fortunate enough to find colossal crab legs, the cooking time may be a couple of minutes longer.
Make sure to have a supply of seafood crackers to break apart the shell. If you don’t, use kitchen shears to cut the crab legs to 2-inch portions before serving.
Don’t love butter? Substitute aioli for it.
NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 4 grams
Total carbs: 5 grams
Fiber: 2 grams
Fat: 25 grams
Protein: 17 grams
Glycemic load: 1