King Crab Legs with Aged Balsamic Butter
Prep Time: 10 min | Cook Time: 20 min | Servings: 2
Steamed XXL King Crab Legs finished with a silky, rich aged balsamic butter sauce — simple, elegant, and utterly unforgettable. The deep, complex sweetness of 25–30 year balsamic vinegar transforms butter into something extraordinary.
Ingredients
- 2 lbs King Crab Legs XXL
- 4 tbsp unsalted butter, cubed
- 2 tbsp Aged Balsamic Steak Sauce (with 25–30 Year Balsamic Vinegar of Modena)
- 2 tbsp Graza ‘Sizzle’ Extra Virgin Olive Oil
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- Fresh parsley, chopped, to garnish
- Flaky sea salt and cracked black pepper to taste
Instructions
- Steam the king crab legs over boiling water for 8–10 minutes until heated through. Alternatively, bake at 375°F wrapped in foil with a splash of water for 15 minutes.
- While the crab steams, heat Graza ‘Sizzle’ EVOO in a small saucepan over medium-low heat. Add garlic and sauté for 1–2 minutes until fragrant.
- Add the butter cubes one at a time, whisking gently until fully melted and emulsified.
- Stir in the Aged Balsamic Steak Sauce and lemon juice. Season with salt and pepper. Keep warm on low heat.
- Arrange the crab legs on a large platter. Pour the balsamic butter sauce generously over the top.
- Garnish with fresh parsley and serve immediately with crusty bread to soak up the sauce.