Suggested sauces for tasting flight (we like these, but feel free to use any you like) 

• Lemon butter sauce
• Cocktail sauce
• Tartar sauce
• Lemon aioli sauce

Method #1: Steamed Crab Legs

1. Fill a large pot or Dutch oven with about 1 to 1½ inches of water, or just enough so that the level is below the bottom of the steamer basket*. Place steamer basket into pot. 
2. Flavor the water with smashed garlic, celery, herbs, white wine and lemon halves. Cover the pot with a lid and bring the water to a boil over high heat.
3. When water starts to boil, remove the lid and carefully lower crab legs into steamer basket using tongs. (Bend large crab legs if needed.)
4. Cover with lid and steam crab legs until meat is warmed through. For king crab legs, steam for 6 to 8 minutes. For snow crab legs or Dungeness crab clusters, steam for 4 to 5 minutes. 
5. Remove crab legs from pot. Let cool before cracking and serving.

*If you do not have a steamer basket, you can use a metal colander or just place crab in pot of water directly.

Method #2: Poached Crab Legs

1. Fill a large pot or Dutch oven with about 3 to 4 inches of water.
2. Flavor the water with smashed garlic, celery, herbs, lemon halves, Old Bay seasoning and black pepper.
3. Turn to medium heat and bring poaching liquid to a simmer.
4. Add crab legs to pot using tongs, bending as needed to fit and placing snow crab or Dungeness crab cluster-side-down.
5. Cover the pot and cook the crab legs until the meat is warmed through. For king crab legs, simmer for 5 to 7 minutes. For snow crab legs or Dungeness crab clusters, simmer for 3 to 5 minutes. 
6. Remove crab legs from pot. Let cool before cracking and serving.

Method #3: Grilled Crab Legs

1. Preheat grill to medium-high heat. 
2. Chop herbs. Place in a microwaveable bowl with butter and garlic, and cook until butter melts, in 30-second increments. Squeeze 1 lemon half into the butter-herb mixture; stir until combined.
3. Brush exposed crab meat with butter-lemon-herb sauce and squeeze the juice of the other lemon half onto top of crab meat. 
4. Place buttered crab legs onto hot grill, close lid and cook until crab meat is warmed through and shells are lightly browned or starting to char. For king crab legs, grill for 10 to 15 minutes, flipping halfway through. For snow crab legs or Dungeness crab clusters, grill for 9 to 11 minutes, flipping halfway through. 
5. Remove crab legs from grill. Let cool before cracking and serving.

Method #4: Baked Crab Legs

1. Preheat oven to 375°F and place rack in middle position.
2. Line large-rimmed baking sheet with foil. Then place crab legs onto prepared baking sheet, arranging them in a single layer.
3. Chop herbs. Place in a microwaveable bowl with butter and garlic, and cook until butter melts, in 30-second increments. Squeeze 1 lemon half into the butter-herb mixture; stir until combined.
4. Brush exposed crab meat with butter-lemon-herb sauce and squeeze the juice of the other lemon half onto top of crab meat. 
5. Bake until crab meat is warmed through and shells are warm to the touch. For king crab legs, bake for 15 to 20 minutes. For snow crab legs or Dungeness crab clusters, bake for 7 to 10 minutes. 
6. Remove crab legs from oven. Let cool before cracking and serving.