Entree: Russia – Far East Russia – Камчатский краб ➤ Kamchatskiy krab (steamed king crab with butter)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Additional 5 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 whole Kamchatka (red king) crabs, approx. 2 lb (900 g) each
- 6 qt (5.7 L) water
- 1/4 cup (60 ml) coarse kosher salt or sea salt
- 1 tbsp (15 ml) black peppercorns
- 2 bay leaves
- 1 cup (225 g) unsalted butter
- 1 tbsp (15 ml) fresh lemon juice
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 2 tbsp (8 g) chopped fresh dill
- 1 lemon, cut into wedges
- Salt and freshly ground black pepper to taste

Show original ingredient measurements

- 2 whole Kamchatka (red king) crabs, approx. 2 lb (900 g) each
- 6 qt (5.7 L) water
- 1/4 cup (60 ml) coarse kosher salt or sea salt
- 1 tbsp (15 ml) black peppercorns
- 2 bay leaves
- 1 cup (225 g) unsalted butter
- 1 tbsp (15 ml) fresh lemon juice
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (8 g) chopped fresh dill
- 1 lemon, cut into wedges
- Salt and freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Fill a very large pot with 6 qt (5.7 L) water, add 1/4 cup (60 ml) salt, 1 tbsp (15 ml) peppercorns, and 2 bay leaves; bring to a rolling boil.
2. Add the whole crabs, shell-side down, cover and return to a boil; cook 10–12 minutes for each 2 lb (900 g) crab until shells turn bright red and meat is opaque.
3. While the crabs cook, melt 1 cup (225 g) unsalted butter in a small saucepan over low heat, stir in 1 tbsp (15 ml) lemon juice and 2 cloves (about 0.21 oz (6 g)) minced garlic; keep warm on lowest heat without browning.
4. Remove crabs and transfer to a platter to rest 5 minutes; crack legs and claws slightly for easier serving.
5. Serve crabs hot with melted garlic lemon butter, lemon wedges, and sprinkle with 2 tbsp (8 g) chopped fresh dill; offer extra salt and pepper as needed.

1. Fill a very large pot with 6 qt (5.7 L) water, add 1/4 cup (60 ml) salt, 1 tbsp (15 ml) peppercorns, and 2 bay leaves; bring to a rolling boil.
2. Add the whole crabs, shell-side down, cover and return to a boil; cook 10–12 minutes for each 2 lb (900 g) crab until shells turn bright red and meat is opaque.
3. While the crabs cook, melt 1 cup (225 g) unsalted butter in a small saucepan over low heat, stir in 1 tbsp (15 ml) lemon juice and 2 cloves (about 6 g) minced garlic; keep warm on lowest heat without browning.
4. Remove crabs and transfer to a platter to rest 5 minutes; crack legs and claws slightly for easier serving.
5. Serve crabs hot with melted garlic lemon butter, lemon wedges, and sprinkle with 2 tbsp (8 g) chopped fresh dill; offer extra salt and pepper as needed.