1 cup unsalted butter
- Melt butter in 1-quart saucepan over low heat, without stirring, 10-15 minutes or until melted and solids separate from fat.
- Remove from heat; let stand 5 minutes. Skim off foam. Slowly pour off clear yellow liquid, leaving behind the residue of milk solids that has settled to the bottom of the pan. Pour into warmed cup and serve with warm crab legs.
- To cook crab: Bring water to a simmer and add dungeness crab headfirst to water. Cook 1 ½ to 2 ½ pound crabs about 15 minutes, and 3 pound crabs about 20 minutes. Strain cooked crabs into a colander and rinse briefly under cool water. Serve with clarified butter.