Fill a large pot with 1 to 2 inches of water and place a steamer basket inside. Bring to a boil over high heat and add a pinch of salt to the water.

Add the crab legs to the steamer basket, bending at the joints or cutting with kitchen shears if needed to fit. Cover with a lid and steam for 8 to 10 minutes if frozen, or 5 to 6 minutes if already thawed.

While the crab steams, melt butter in a small saucepan over medium-low heat. Add minced garlic and cook gently for 2 minutes until fragrant but not browned. Stir in lemon juice, Old Bay, smoked paprika, and black pepper. Keep warm on lowest heat.

Check the crab legs — they are ready when the shells are bright orange-red and the meat inside looks white and opaque when cracked open.

Optional broil step: Arrange steamed crab legs on a foil-lined baking sheet, brush generously with garlic butter, and broil for 3 to 4 minutes until edges are slightly charred and butter is sizzling.

Serve immediately on a large plate or directly on the table. Pour remaining garlic butter into a small bowl for dipping. Add lemon wedges and parsley. Crack shells with a seafood cracker or the back of a heavy spoon and enjoy.