When you are dealing with fresh legs you need a really large stockpot - we often use a turkey fryer
setup with a big propane burner and a big turkey pot. We try to use seawater whenever possible, but
if not we use heavily sea-salted fresh water. Get your water to a rolling boil, and then add the
crab (halves in our case) and start timing when the water comes back to a boil -from the time of
re-boil to pulling time is 20 minutes exactly. Take the crab out and immediately put it into a
bucket of ice water. Let it sit for 5 minutes to firm the shell back up, and it will be ready to
serve!!

I have to say that fresh king crab is in my top 3 favorite foods on the planet. And I've eaten
and cooked a lot of stuff. During the winter season there's a store here in Seattle that gets
and sells fresh at the same price we normally pay for frozen in the area out of season. Needless to
say I break the bank several times during that time.

They also have live kings in addition to the fresh leg sections. I've been tempted but wonder
what you fit those beaut's in to cook? Just a really big stockpot?

I like mine fresh, but it is a bugger to keep them on the egg!!