Food & Cooking Recipes Ingredients Seafood Recipes Alaska King-Crab Legs with Meyer Lemon-Miso Butter Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Mike Krautter Prep Time: 10 mins Total Time: 20 mins Yield: 8 to 12 Serves King-crab legs are sold steamed and flash-frozen. Thaw them in the refrigerator for at least eight hours and up to one day before serving. Ingredients 1 stick unsalted butter 2 teaspoons white or yellow miso 2 tablespoons fresh Meyer-lemon juice or regular lemon juice 4 to 5 pounds Alaska king-crab legs, thawed Directions Bring butter to a simmer in a small saucepan over medium-low, skimming foam from surface. Remove from heat; let stand until milk solids sink to bottom. Slowly pour clarified butter into a small bowl, leaving milk solids behind; discard solids. Stir in miso and lemon juice. Serve crab legs, with warm butter mixture alongside. Rate it Print