6 garlic cloves, crushed
1 small shallot, halved
1 tablespoon chili powder
Kosher salt and freshly ground black pepper
4 pounds Alaska King Crab legs, thawed or frozen
1/2 cup unsalted butter
1 jalapeno, seeded and minced
1 minced garlic clove
3 tablespoons minced cilantro
1 tablespoon chili lime seasoning (such as Tajin)
Combine 5 cups water, garlic, shallot, chili powder and 1 teaspoon salt into a large Dutch oven or stock pot. Halve lime and squeeze juice into water; add lime halves to water. Bring to a boil over medium heat; cover and simmer 5 minutes.
If using frozen crab, rinse any ice glaze under cold running water. Add crab legs to pot and simmer covered for 7 to 8 minutes for frozen crab or 4 minutes for thawed crab, or until thoroughly heated. Remove crab from liquid and drain well.
Meanwhile, melt butter in a medium saucepan over medium-low heat. Add jalapeno and minced garlic. Cook stirring constantly until very fragrant, about 2 minutes. Remove from heat and stir in cilantro. Season with salt and pepper to taste.
Sprinkle crab legs with chili lime seasoning. Serve warm with butter mixture and lime wedges.