1‑1/2 pounds (approximate) King crab legs, thawed completely in the refrigerator
1/2 cup clarified butter
2 plump garlic cloves
1 Tablespoon chopped parsley
1. Preheat oven to 350°. Break legs into manageable-sized lengths to accommodate an approx 10" x 8" bake-and-serve dish, With shears, slit open the legs and set aside.
2. In a heated saucepot, combine the clarified butter and cloves of garlic. Bring to a simmer, zest the lemon over the butter sauce and add the parsley. Stir to combine and add the crab. Toss to coat the crab in the butter sauce and cover with a lid. Cook for about 5 minutes.
3. Transfer the crab to a serving bowl. Pour the sauce over top and serve with lemon wedges and crusty bread.