If using frozen crab legs, thaw them overnight in a colander set over a bowl in the refrigerator. For a quicker method, submerge the sealed package in cold water, changing the water every 30 minutes, until thawed. Rinse the thawed legs under cool running water and break apart any large clusters.

In a small saucepan over low to medium heat, melt the butter. Add the minced garlic and cook, stirring constantly, for 1 to 2 minutes until fragrant. Be careful not to let the garlic burn. Remove the pan from the heat.

Season the garlic butter with salt and pepper to your liking. Stir in the chopped parsley.

Pour about 2 inches of water into a large pot and place a steamer basket inside. Bring the water to a boil. Arrange the crab legs in a single layer in the basket, cover the pot, and steam for 5 to 8 minutes, until the legs are heated through and the shells turn bright red and opaque.

For a broiled finish, preheat your oven's broiler to high. Line a baking sheet with foil and arrange the crab legs in a single layer. Brush or spoon half of the garlic butter sauce over the legs. Broil 4 to 6 inches from the heat for 3 to 5 minutes, watching carefully, until the crab is hot and the butter is bubbling.

Transfer the cooked crab legs to a serving platter. Drizzle the remaining warm garlic butter sauce generously over the top. Serve immediately with lemon wedges for squeezing, and provide seafood crackers or small mallets for cracking the shells.