For the dipping sauce, in a saucepan under low heat, melt Salted Butter (1 cup).
Once melted, let it similar for about a minute. Cut the fire off and let it settle. Make clarified butter by removing all the foam at the top.
Strain the clarified butter into another container or pot to collect the fats at the bottom of the saucepan.
Pour the clarified butter back into the saucepan, simmer over low heat and mix in Cajun Seasoning (1 tablespoon).
Squeeze in and mix the juiced Lemon (1). Bring to a simmer and set aside.
Juice Lemon (7) into a bowl. In a large rocket pot that fits your crab legs, add Water (1 gallon) and freshly squeezed lemon juice.
Sprinkle in Cajun Seasoning (3 tablespoon).
Add Alaskan King Crab Leg (5.5 pound) in the steamer basket.
Stab one of the crab legs with a thermometer. Bring the cold pot to a boil to steam the crabs and stop steaming when it reaches 145 degrees F (60 degrees C).
When it reaches desired temp, turn off the hear and reheat your clarified butter. Remove crabs from the steamer and serve.
Split the legs at the knuckles and use scissors to cut right up the shell to uncover the meat. Dip in the butter and enjoy!