- 450g king crab leg clusters, thawed if frozen
- 50g butter
- 1 clove garlic, finely chopped
- 1 1/2 teaspoons dried parsley
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Cut a slit, length-wise, into the shell of each piece of crab.
Melt the butter in a large frying pan over medium heat; cook the garlic in the butter until translucent; stir in the parsley, salt and pepper. Continue to heat mixture until bubbling.
Add the crab legs; toss to coat; allow to simmer in the butter mixture until completely heated, 5 to 6 minutes.