Heating King Crab Meat Out of the Shell

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I would melt butter in a sauce pan and add the crab meat to poach (160°F-180°F) until warm.

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This is more along the lines of what I was thinking. I don't want to move them all over the pan and have them fall apart, particularly the large knuckle/joint meats. I don't think it should take but a few minutes or so to get the meat warm enough, gently.

Thanks so much!

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You could also put it on a sheet pan with a rack and use the oven.

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I worried the meat might dry a bit using that method, but if the meat is covered and it's not heated very long, it might work. Thanks

Put some water in the pan to steam them. Shouldn't dry out the meat.

I thawed the crab legs and then cut through the shells to remove the meat. I melted a good bit of butter in a pan with some lemon juice. At just barely a simmer with a few bubbles, I added the meat. I turned each piece after about a minute and a half and let that go about another minute and a half. Removed them to the plates and sprinkled some lemon juice over the meat. There was no need for more melted butter on the side. This method may be my preferred method. The crab meat was buttery with the complimentary acidic freshness of the lemon juice and the texture was just right.
Everyone enjoyed it.

The Beauregard sweet potato was delicious with whipped butter and Paul Prudhomme's salmon seasoning which is wonderful on sweet potatoes. I highly suggest trying it if you like baked sweet potatoes. I posted here before that there was a company called Dawson Farms which made a sweet potato seasoning years ago. I saved the can when I could no longer find it, so I'd have the list of ingredients. I came close to the right mixture. At that time, I noticed on the can that Paul Prudhomme was involved and at some point, I realized PP's salmon seasoning had the exact same list of ingredients and tasted almost exactly like, if not exactly like, the sweet potato seasoning. "Spices" is listed among the ingredients and somewhere along the way, I figured out that at least one spice was ground coriander.

Not a very good picture, but the meal was excellent! Thanks for all the suggestions. Made it so much easier for Mom to eat without dealing with shells.

Bumping this as I think I'm going to do this again with King Crab I received for Christmas. This time, I'm thinking of using the Kerrygold herb butter. I'm just not sure of adding those flavors. It was so good with just butter and lemon.