Posted September 11, 2023 by: Admin #Kitchen

Discover four simple methods to prepare Crab Legs, including using an Instant Pot, steaming, baking, and grilling. Our favorite way to enjoy crab meat is with a delectable garlic lemon butter sauce that rivals the taste of a restaurant.

Did You Know?

Crabs can only be sold live or cooked. When purchasing crab legs from a grocery store, they are typically pre-cooked and either frozen or thawed from frozen. Since most crabs are already cooked, the process of “cooking” them is simply reheating them to maintain their juiciness and natural flavor. Can you guess our favorite method?

The Best Crab Dipping Sauce:

The combination of butter, garlic, and lemon pairs perfectly with seafood. We used a similar flavor profile for our Broiled Lobster Tails and Baked Salmon.

Creating this sauce couldn’t be easier. Simply melt 4 tablespoons of butter in a small saucepan, then stir in 2 minced garlic cloves, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper. Stir for 30 seconds and remove from heat. Squeeze in 1/2 tablespoon of lemon juice.

This sauce is so good that you’ll be willing to spend your money on it. It can also be used as a dip for shrimp or lobster.

How to Cook Crab Legs:

We have covered the best methods for cooking crabs, including using an instant pot, steaming, grilling, and baking in the oven. If we had to choose a favorite, it would be Instant Pot crab legs when cooking for two people due to its speed, and steamed crab legs when feeding a larger crowd.

Instant Pot Crab Legs:

• Place a trivet into a 6 qt Instant Pot and add 1 cup water. Add 3-4 clusters of fresh or frozen crab legs per batch, folding the legs to fit more (thawed legs are easier to fold since they are more flexible).
• Close the lid and cook on manual high pressure for 4 minutes, then do a quick release. You can repeat with another batch right away using the same water.

Pro Tip: Set up your Instant Pot outside or let it vent under the stove hood, or your kitchen will smell quite strong!

Steamed Crab Legs:

Place a steam basket at the bottom of a large stockpot with 1 cup of water. Add as many crab legs as your pot can accommodate and still allow the lid to close tightly. Bring the water to a boil, then cover and steam cook until fragrant and steaming hot (about 5 minutes for thawed legs or 10 minutes for frozen).

Grilled Crab Legs:

Using heavy-duty aluminum foil, create a foil pack for 4 clusters of crab legs. Bring the two ends together in the center and fold them together twice. Then, fold the other two ends together twice to seal the foil packet. Do not add water to the foil pack as it will steam cook with the natural moisture from the crab legs.

Grill over medium/high heat or about 450˚F for 15-20 minutes if frozen or 10 minutes if thawed. They are ready when you see steam escaping as you open the foil pack.

Oven-Baked Crab Legs:

Create the same foil pack used for grilling with 4 clusters of crab legs. Place the foil pack on a baking sheet and bake on the center rack of a preheated oven at 450˚F for 25 minutes if frozen or 15 minutes if thawed. They are ready when you see steam escaping as you open the foil pack.

Pro Tips for Success:

• Avoid boiling crab legs, as it can result in a watery mess and dilute the flavor of the crab meat.
• Cook crab legs until they are steaming and fragrant. If you don’t see hot steam coming off them, they are not cooked long enough.
• Use a crab cracker or nutcracker to crack open the tough and sharp shells, especially at the claw. Alternatively, kitchen shears can be used if you don’t have a crab cracker.
• Crab meat can be served hot or cold, so don’t worry about serving them immediately after cooking.

How to Buy Crab Legs:

Crab legs are typically sold either pre-cooked (frozen or thawed from frozen) or live. Since most crab legs are pre-cooked and frozen, it’s a good idea to stock up when they go on sale, such as around Valentine’s Day. Frozen crab legs can be thawed when needed for maximum freshness. Thawed crab legs should be refrigerated and consumed within 1-2 days.

• Snow Crab Legs ($10-$15 per pound) were used in this recipe. Tip: Purchase legs that are still attached together as a cluster, as they contain more meat.
• Dungeness Crabs ($8-$12 per pound) can be used as an alternative. Tip: Ask the fish department in your grocery store for help with cleaning and removing the shell to make your life easier.
• King Crab Legs ($25+ per pound) are more expensive but are meaty and considered a special treat.