Crabs may look like beady-eyed, overgrown insects that are here to wage some sort of undersea war akin to a miniature, aquatic version of Starship Troopers, but thankfully for them (or not, depending on how you look at it), their buttery white meat is a meal fit for a king. Especially when you're talking about king crabs, fittingly—give us all their legs.
Not all of us are livin' la vida loca in Juneau, so you can start with frozen Alaskan king crab legs for this recipe, which comes from Grant Van Gameren of Bar Isabel. ("Most things in life are better not frozen. King crab legs are not one of those things," explains Grant.) Thaw them and brush them with a mix of garlic, ginger, smoked paprika, and olive oil. Let 'em hang out and marinate for a bit, then dry roast them so that all of that good-good flavor seeps into their sweet meat.
Baste them in butter, whip out your loaf of crusty bread, and you're set to crack and snack.
RECIPE: Roast King Crab Legs
The best part: If you're making these at home, you don't even need to wear one of those plastic bibs… but you can if you want to.