1 stick unsalted butter
2 teaspoons white or yellow miso
2 tablespoons fresh Meyer-lemon juice or regular lemon juice
4 to 5 pounds Alaska king-crab legs, thawed
Bring butter to a simmer in a small saucepan over medium-low, skimming foam from surface. Remove from heat; let stand until milk solids sink to bottom.
Slowly pour clarified butter into a small bowl, leaving milk solids behind; discard solids. Stir in miso and lemon juice.
Serve crab legs, with warm butter mixture alongside.
Note: King-crab legs are sold steamed and flash-frozen. Thaw them in the refrigerator for at least eight hours and up to one day before serving.
Excelsteel 1/2-Quart Mini Sauce Pan