Cook Crab Legs

Crab legs are easy to make at home and can be prepared using a variety of different cooking methods. Since most frozen crab legs come pre-cooked, the only thing you are actually doing is reheating them and adding a little extra flavor. Here's what you need to know about making crab legs using several different methods.

Ingredients

Makes 3 to 4 servings

  • 3 lb (1350 g) crab legs, frozen and pre-cooked
  • 1 Tbsp (15 ml) salt
  • 1/2 tsp (2.5 ml) garlic powder
  • 1 tsp (5 ml) dill
  • 1/4 cup (60 ml) unsalted butter

Steps

Boiling

  1. Thaw the crab legs. Place the crab legs in the refrigerator the night before and let thaw slowly.
    • While slow thawing in the refrigerator is recommended, you can also thaw crab legs by placing them under cold, running water for several minutes.
    • The vast majority of frozen crab legs are pre-cooked. If you prefer uncooked crab legs, your only real option is to buy a live crab.
    • Cook the crab legs as soon as possible after thawing them. They are only good for about two days in the refrigerator and should not be refrozen.
  2. Fill a large stockpot with water and seasonings.[1] The water should come up to the halfway point of the stockpot. Add in the salt, garlic powder, and dill, and heat the water to boiling over medium-high to high heat.
    • You could also use a Dutch oven instead of a heavy stockpot.
    • Instead of garlic powder and dill, you could use up to 2 Tbsp (30 ml) of a generic seafood seasoning blend or any other seasoning you generally enjoy with crab legs.
  3. Add the crab legs. Reduce the heat to medium and cook the crab legs for 3 to 6 minutes.
    • Leave the stockpot uncovered as the crab legs cook.
    • The crab legs only need to be cooked long enough to heat them. Cooking them too long will ruin their delicate flavor.
    • The water should be at a steady simmer as the crab legs cook.
  4. Serve warm. Remove the crab legs with tongs and place them on a serving platter to enjoy immediately.
    • If desired, you can also serve the crab legs with melted butter.

Steaming

  1. Let the crab legs thaw. Leave frozen, pre-cooked crab legs in the refrigerator overnight to thaw slowly.
    • You could thaw the crab legs a little more quickly by placing them beneath cold, running water for a few minutes.
  2. Fill the bottom of a steamer pot with water and salt. Add about 2 cups (500 ml) of water to the bottom of a large steamer pot along with 1 Tbsp (15 ml) salt[2] and set it to boiling over medium-high to high heat.
    • You need to have enough water to cover the bottom, but not so much that it touches the bottom of the steamer rack.
    • You could also use a heavy stockpot, as long as you have a steaming basket or steamer rack that will fit over it.
  3. Place the crabs on the steamer rack. Arrange the crab legs in an even layer on the steamer rack and position the rack over the pot of boiling water.
    • Ideally, you should use a steamer rack or basket that can be lowered into the pot so that the pot itself can be closed.
  4. Cover and cook. Cover the pot of boiling water with a lid and cook the crab legs for about six minutes.
    • Make sure that the water is boiling before you cover the pot and start the timer.
    • The finished crab legs should have a "cooked odor."
  5. Serve warm. Remove them from the basket with a tong and serve them warm with a side of melted butter.

Baking

  1. Defrost the crab legs. Allow them to thaw in the refrigerator overnight.
    • Alternatively, you can also thaw pre-cooked crab legs by running them under cold water for several minutes.
  2. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Prepare a shallow baking pan by filling the bottom 1/8 inch (3.175 mm) with hot water.
    • Since this pan will be going into the oven, it is better to use hot water than cold or room temperature water. Hot water is already closer to the temperature inside the oven. If you cook crab legs in cold water, you may need to wait an additional few minutes to allow the water enough time to heat up inside the baking pan.
  3. Add the crab to the pan. Arrange the crab legs in a single layer in the water.
    • Cover the entire pan with aluminum foil after adding the crab legs.
    • Note that the water can be added to the pan either before or after you arrange the crab legs.
  4. Bake until heated through, turning once. The crab legs will only need to bake for about 7 to 10 minutes total.
    • While it is not completely necessary, flipping the crab at the 4-minute mark promotes even cooking. Just make sure that you place the aluminum foil back on the pan before returning it to the oven.
  5. Serve warm. Immediately transfer the warm crab legs to a serving plate and enjoy with melted butter and salt, to taste.

Slow-Cooking

  1. Thaw and rinse the crab. The best way to defrost crab is to let it sit, covered, inside the refrigerator overnight.
    • Crab legs can also be thawed by running them under cold water for a few minutes. Even if you do not need to run the crab legs under cold water to thaw them, doing so could also help remove any remaining ice crystals or slime. Pat dry with clean paper towels before using.
  2. Transfer the crab legs to a slow cooker.[3] Arrange the crab legs in even layers inside the slow cooker and add enough water to just barely cover them.
    • You will need to create multiple layers of crab legs, but these layers should at least be even.
    • Due to the shape of the crab legs, an oval slow cooker usually works better than a round one.
    • You only need enough water to cover the crabs. Too little or too much could be result in crab legs that are too dry or not sufficiently heated.
  3. Mix the butter, dill, and garlic. Melt the butter in a small bowl and stir in the garlic powder and dill.
    • If you prefer a stronger garlic taste, you can use 4 cloves of minced garlic instead of concentrated garlic powder.
    • Since the crab legs are being cooked slowly, the flavors of the seasonings have a greater opportunity to permeate the thick shell of the legs and flavor the meat beneath.
  4. Add the flavored butter to the crab legs. Pour the melted butter mixture over the crab legs in the slow cooker.
    • Try to spread the butter over as many of the crab legs as possible. You can toss them to coat the crab more thoroughly, but this is not necessary.
  5. Cook on high for 4 hours. Cover the slow cooker and cook the crab legs until they are steaming hot and nearly melting inside their shells.
    • It you did not have time to thaw your crab legs and are cooking them straight from a frozen state, add another 30 minutes to the cooking time.
  6. Serve hot. Use tongs to remove the crab legs from the slow cooker. Transfer them to a serving platter and enjoy while hot.
    • If desired, you can serve the crab legs with additional melted butter or lemon wedges.

Microwaving

  1. Defrost the crab legs. The quickest way to thaw crab legs is to place them under cold, running water for several minutes.
    • The recommended thawing method takes much longer. Place the crab legs in the refrigerator and let them defrost from a frozen state for 8 hours or overnight.
    • While the microwave can be used to cook the crab legs, it is not recommended for the purpose of thawing the seafood.
  2. Transfer the crab legs to a microwave-safe container.[4] Place the crabs in a microwave-safe container, arranging them in a single layer if possible.
    • If you cannot arrange all the crab legs in a single, you may want to cook them in separate batches. You could arrange them in multiple even layers, but if you do this, you will need to toss them with a fork once or twice in the middle of the cooking cycle to ensure even cooking.
    • A glass casserole dish with a lid is a standard choice, but any microwave-safe container will suffice.
  3. Add water. Fill the container with 1 Tbsp (15 ml) of warm to hot water for every 8 oz (225 g) of crab legs.
    • For this recipe, which uses 3 lbs (1350 g) of crab legs, you will need to add 6 Tbsp (180 ml) of water.
    • It is better to use warm to hot water instead of cool water.
  4. Microwave on full power. Cook the crab legs for 3 to 4 minutes per 8 oz (225 g) of crab legs.
    • For 3 lbs (1350 g) of crab legs, microwave on 100 percent power for 18 to 24 minutes.
    • You may need to stir or shift around the crab legs in the middle of the cooking process to promote even cooking.
  5. Serve warm. Enjoy the heated crab legs immediately, serving them with melted butter or lemon wedges, if desired.

Tips

  • Pre-cooked crab legs can also be served cold. Defrost the crab legs at room temperature to make crab salad, or serve them thawed yet chilled with clarified butter or hollandaise sauce.

Things You'll Need

  • Shallow dish
  • Large stockpot or Dutch oven
  • Steamer pot
  • Steamer basket or rack
  • Shallow baking pan
  • Aluminum foil
  • Slow cooker
  • Microwave-safe dish
  • Tongs
  • Serving platter

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Sources and Citations

  1. ↑ http://www.bettycrocker.com/recipes/boiled-crab-legs/57fa96aa-ea80-4cf9-86d4-df935690b683
  2. ↑ http://www.alaskankingcrab.com/pages/prepare
  3. ↑ http://getcrocked.com/2012/09/24/crock-pot-crab-legs/
  4. ↑ http://whatscookingamerica.net/Q-A/KingCrab.htm

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