Fill your largest pot with enough water to submerge the crab legs. Add 1 tablespoon kosher salt and squeeze in half the lemon, dropping the lemon half into the water. Bring to a full rolling boil over high heat.

Add the crab legs directly to the boiling water — no need to thaw first if frozen. Alternatively, place a steamer basket in the pot with 2 inches of water and lay the legs on top for steaming.

Cook for 5 to 7 minutes until heated all the way through. The shells will brighten in color and the meat will be hot and steaming when cracked open. Set a timer and do not walk away.

While the crab cooks, melt the butter in a small saucepan over low heat. Add the minced garlic and cook gently for 2 minutes until fragrant but not browned. Stir in Old Bay seasoning, lemon juice, and chopped parsley. Keep warm on the lowest heat setting.

Remove the crab legs from the pot with tongs and let them drain briefly. Arrange on a large tray or serve directly on the table.

Pour the garlic butter into small dipping bowls. Serve with lemon wedges and use kitchen shears or a crab cracker to open the shells and pull out the sweet crab meat.