Steamed King Crab Legs with Garlic

(Pacific Northwest)

This Steamed King Crab Legs with Garlic recipe can also be used with dungeness crab. No matter which types of crab you prefer to use, this crab legs recipe will leave you wanting to have it more! This recipe is served at the popular Sun Sui Wah Seafood Restaurant in Vancouver, British Columbia. Now, you can have it at home....

Cynthia Nims, author of Crab (Northwest Homegrown Cookbook Series) highly suggests using a two-layer bamboo steamer, like the one shown, to get the best flavors for steaming crab legs for this recipe.


  • 1/4 Cup-Chopped Garlic (8-10 Cloves)

  • 2 Tablespoons-Chopped Green Onion

  • 1 Tablespoon-Asian Sesame Oil

  • 2 Teaspoons-Shaoxing Wine (Chinese Rice Wine), Dry Sherry, or Dry White Wine

  • 1/4 Teaspoon-Salt

  • 2 Pounds-King Crab Legs or Dungeness Crab Legs-thawed out over night, shells slightly cracked


Combine the garlic and green onion in a mini-processor and "pulse" to mix. Add the sesame oil, wine, and salt and process until the mixture forms a thick puree', scraping the sides down with a spatula as needed for about 30-60 seconds, till the mixture is a paste.

Put a few inches of water in the bottom of a wok or large pot over which a bamboo steamer basket will fit snugly. Bring the water to a boil over high heat.

While the water is heating, use a cleaver or other large, heavy knife to cut the longer crab legs into about 6 inch pieces or if using Dungeness, cut in half. This will allow the flavors to penetrate the crab meat and make extracting the crab meat much easier as well.

Spoon the garlic paste over the crab pieces.

Lay the crab pieces on 2 heat-proof plates that will fit inside the steamer baskets, and stack the baskets over the boiling water.

Cover and steam until the crab legs are heated through and the wonderful aroma of garlic permeates the basket, about 10 minutes.

Transfer the crab leg portions to individual plates and serve right away before they get cooled down!

This steamed king crab with garlic recipe makes 2-4 servings.

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