KETO INSTANT POT RECIPE: Lemongrass-Steamed Crab Legs with Ginger-Garlic Ghee

I love to work for my food. Give me a couple hours and a giant plate of crab legs and I will happily put in the elbow grease to get every last bite of that deliciously sweet, delicate meat. Crab doesn’t need much accompaniment, and plain old melted butter does the job just fine—but sometimes it’s fun to play with flavors, especially in the pressure cooker because it can infuse flavor so quickly. I love the unique taste and scent of lemongrass, but if you can’t find it at your market, feel free to swap in lemon zest, which will still pair nicely with the ginger and garlic

Lemongrass-Steamed Crab Legs with Ginger-Garlic Ghee

2 pounds snow crab legs
1∕₂ cup sliced lemongrass or 6 to 8 strips lemon zest
1∕₄ cup sliced fresh ginger, plus 1 tablespoon minced
2 teaspoons black peppercorns

For the butter dipping sauce:

8 tablespoons butter or ghee
2 cloves garlic, minced
1 tablespoon minced garlic
1 tablespoon sliced chives

Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot. Arrange the crab legs on the trivet. Sprinkle with the lemon-grass, the sliced ginger, and peppercorns.
Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 3 minutes. At the end of the cooking time, quick-release the pressure.
Meanwhile, make the butter dipping sauce: In a small microwave-safe container, combine the butter, garlic, minced ginger, and chives. Microwave for 1 minute or until the butter is melted.4. Serve the crab legs with the butter for dipping.

Serves: 2

Active prep time: 10 minutes

Cook time: 3 minutes

Per serving: Calories: 719, Total Fat: 61 g, Protein: 32 g, Total Carbs: 8 g, Fiber: 0 g, Erythritol: 0 g, Net Carbs: 8 g