King crab leg scampi is one of my favorite dishes. I made it for my wife a year ago on Valentine’s Day because we were unable to go out due to our crazy schedules. Trust me when I say this, we were happier staying in and savoring these instead of eating out. The flavor is buttery, garlicky and incredibly tasty.
1/2 pound king crab legs, thawed if frozen
1 stick (8 tablespoons) unsalted butter
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
1/2 cup fresh lemon juice
1/2 bunch flat-leaf parsley, chopped
Kosher salt and freshly ground black pepper
1 tablespoon lemon zest
Cut the crab legs into 3-inch pieces with kitchen shears. Cut along one side of the shell on each piece so the meat can be easily removed after cooking.
Heat the olive oil and butter in a large sauté pan over medium heat. Add the garlic and cook until golden brown, about 2 minutes. Add the crab legs and cook, stirring occasionally, until they turn bright pinkish orange, 7 to 10 minutes. Stir in the lemon juice and parsley about halfway through the cooking time. Remove from the heat, season with salt and pepper and top with the lemon zest.