Steamed Alaska King Crab with Chardonnay-Lemon-Herb Splash

  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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3 pounds Alaska King Crab legs, thawed or frozen

1 cup Chardonnay

1 cup water

1 lemon, cut into 8 slices

Chardonnay-Lemon-Herb Splash (recipe follows)

Chardonnay-Lemon-Herb Splash:

6 Tablespoons extra-virgin olive oil

2 Tablespoons fresh lemon juice

2 Tablespoons Chardonnay

2 teaspoons minced lemon zest

2 teaspoons minced fresh rosemary

1 Tablespoon minced fresh basil

1 Tablespoon minced parsley

1/8 teaspoon dried red pepper flakes

1 teaspoon minced garlic

1/4 teaspoon salt


  1. Make the Chardonnay-Lemon-Herb Splash ahead and keep refrigerated. Bring it to room temperature and stir it well before serving.
  2. Rinse frozen Alaska Crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Discard towels. Cut crab legs into smaller sections with a large knife or clean kitchen scissors, if desired.
  3. In the bottom of a large steamer pot with an insert and a tight-fitting lid, combine the wine, water and lemon slices. Cover and bring to a boil over high heat. Place crab legs in steamer insert and place over boiling mixture. Cover pan tightly and cook for 6 to 8 minutes for frozen crab or 3 to 4 minutes for thawed crab, cooking just until crab is heated-through.
  4. Serve crab drizzled with the Chardonnay-Lemon-Herb Splash; pass the remaining splash on the side.
  1. Mix all the ingredients well.
  2. Makes 3/4 cup

Cook’s Note

You can make the splash up to 3 days in advance and keep refrigerated. It can also be frozen for up to 1 month. It is great with any Alaska fish, scallops or crab and also makes a great marinade.

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