It can be fun and rewarding to cook crab legs at home, especially if you want to do something really special for your family. The crab legs are not only tasty, but they are also high in protein and good for your family. They are surprisingly easy to prepare, whether you choose to boil, steam, or broil them. This guide will teach you how to choose, cook, and eat crab legs so you can enjoy a tasty seafood meal that is also good for you. Plus, if you follow a few professional cooking tips, you’ll be cooking crab legs like a pro in no time, and you won’t even have to think about it.
Crab legs are a delicacy that can elevate any meal into a special occasion Their sweet, succulent meat is to die for when dipped in butter or paired with a flavorful sauce However, high-quality crab legs can get pricey, which is why many opt for frozen or pre-cooked varieties to save some money.
While frozen and pre-cooked crab legs are convenient, they can also dry out or lose flavor during processing and storage. Luckily, there are several clever fixes you can use to restore moisture and maximize flavor in thawed crab legs before cooking.
Here are 13 of my top tricks for fixing up frozen or pre-cooked crab legs:
1. Let Them Thaw Slowly
Patience pays off when thawing crab legs. Don’t try to rush it by microwaving them. This can create uneven cooking and leave some parts soggy while others stay frozen.
Instead, thaw frozen crab legs overnight in the fridge. This gradual process allows ice crystals to melt slowly for even defrosting. The legs will have better texture and retain more moisture this way
2. Give Them a Quick Brine
Once thawed, you can perk up crab legs with a short brining session. Make a quick brine by dissolving 2 tbsp salt in 4 cups cold water. Add the legs and let them soak 10-15 minutes.
This allows the salted water to get absorbed seasoning the meat and helping it retain moisture during cooking. Rinse off any excess salt and pat the legs dry before using.
3. Steam Them Gently
Steaming is a gentle cooking method that keeps crab legs tender and moist. Place the legs in a single layer in a steamer basket. Bring 1-2 inches of water to a boil in a pot fitted with the basket.
Steam the legs just until heated through, 5-7 minutes. Avoid overcooking, which can dry them out. Brush legs with melted butter just before serving.
4. Give Them a Bath
Pre-cooked crab legs can benefit from a quick hot water bath to rehydrate before eating. Bring a large pot of salted water to a boil. Carefully add legs and cook 3-5 minutes just to warm through.
Drain and serve with melted butter. The hot water relaxes the meat molecules, allowing it to re-absorb some of the surrounding liquid.
5. Double Up on Butter
Butter is a lifesaver when it comes to moisturizing previously frozen crab legs. Be generous when brushing legs with melted butter before and after cooking. Use clarified butter for the best coverage without burning.
For an extra hit of flavor and moisture, consider dipping cooked legs in lemon garlic butter sauce. The butter keeps the meat tender while sauce adds back lost juices.
6. Coat in Oil First
Before cooking thawed legs, drizzle or brush them with oil. Olive, avocado, grapeseed, or other heat-safe oils will all work. Coating the legs in oil helps seal in natural juices as they cook, keeping meat plump and moist.
7. Wrap Tight in Foil
Here’s a simple steaming method for rehydrating crab legs: Tightly wrap thawed legs in foil packets. Seal the packets well, leaving some room for steam to circulate inside.
Bake packets at 375°F 15-20 minutes until heated through. The steam created in the sealed packets helps restore moisture to the meat.
8. Finish on the Grill
Cooking thawed crab legs on the grill gives them a blast of moisture and extra flavor. Brush legs with oil or butter first. Grill over direct medium heat just to finish cooking, 2-4 minutes per side.
The grate marks add visual appeal while the smoky grill flavor boosts overall taste. Just be careful not to overcook the legs on the hot grill.
9. Add Moisture to the Pan
If sautéing or baking thawed crab legs, add water, wine, or citrus juice to the pan. Use 1-2 tablespoons liquid per pound of legs. As the liquid simmers and evaporates, it will steam the crab legs, keeping them tender and adding flavor.
10. Infuse With Herbs and Spices
Frozen crab legs often lack the vibrant seasoning of fresh caught varieties. Punch up their flavor with garlic, oregano, Cajun seasoning, Old Bay, citrus zest, chopped herbs, or other spices blended into melted butter for basting.
Let your taste preferences guide you. Infusing legs with herbs, citrus, and spices also adds essential moisture.
11. Make a Flavorful Sauce
Serve up your revitalized crab legs with a homemade sauce, like lemon garlic butter or tangy citrus aioli. The additional moisture and big, bold flavors of a good sauce can make previously frozen seafood taste fresh again.
12. Embrace the Power of Pineapple
Surprise! Fresh pineapple juice is amazing for restoring moisture and sweetness to thawed crab legs. Marinate legs 10-15 minutes in pure pineapple juice before cooking.
The natural enzymes will gently “cook” the surface of the meat, allowing it to better absorb the juice. Rinse off excess marinade before cooking as desired.
13. Finish With a Zesty Salsa
A flavor-packed salsa makes the perfect finisher for your crab legs. Try fresh mango salsa, pineapple salsa, or a traditional tomato-based variety. The extra acidity and moisture from the vinegar, citrus, and other ingredients will brighten up boring frozen legs.
Cooking Your Fixed Up Crab Legs
Once you’ve used any of these fixes to rehydrate and amplify the flavor of crab legs, it’s time to finish cooking them. Boiling, steaming, baking, broiling, grilling, sautéing, and air frying are all great options.
I recommend going with a moist-heat cooking method like steaming, boiling, or baking in foil. This ensures the legs don’t dry out after all your hard prep work.
Shoot for just 5-10 minutes total cooking time. You want the legs hot and flaky – but not overdone. Pay close attention as they cook.
To check for doneness, peek inside a crack in the shell. Meat should be fully opaque and separating from the shell, with a creamy white color.
Resist the urge to cook legs more to “make sure” they are done. This leads to dry, rubbery meat. Follow timing carefully and use the visual cues instead.
Serving Your Fabulous Crab Legs
Once cooked, let legs rest 1-2 minutes before cracking open. This allows heat to distribute evenly through the meat for better texture.
Use a mallet, scissors, or your hands to crack open legs at joints. Pull out large chunks of meat with a small fork.
I love dipping the sweet crabmeat in melted butter, garlic-lemon butter, or a zesty aioli. For presentation, sprinkle crab legs with fresh parsley. Lemon and lime wedges make bright, refreshing garnishes.
Enjoy this delicacy as an appetizer or main dish. Crab legs always feel celebratory. With these simple tricks, you can serve up affordable frozen and pre-cooked varieties that taste amazingly fresh and flavorful.
How to eat Crab Legs
To make King crab legs, just use kitchen scissors to cut the leg’s shell down the middle. Fold it open to expose the meat inside.
For Snow Crab legs:
- The first step is to take each leg off the cluster by snapping it off at the cluster.
- Snap each leg in half at the joint.
- Bend each leg part back and forth slowly until the shell breaks. Hold each end with two hands. The meat should slide out easily from the shell.
- To get claws, crack open the shell with a cracker or your teeth. If you press too hard, the meat inside will get crushed. Pull back the shell until the meat is easy to get out.
- Break the cluster up a little with your hands and fold it open. The meat is found on the inside. With a small fork, take out all the meat holes.
How to Choose Crab Legs at the Store
When shopping for crab legs, you’ll typically find several types:
- The snow crab is known for having long, thin legs and sweet meat. Ideal for first-timers due to their easier handling.
- King Crab: Larger and meatier, with a rich flavor. They’re a bit pricier but are considered a gourmet option.
- The Dungeness crab is smaller and rounder than the blue crab. Its taste is delicate and sweet.
For the best quality, look for crab legs with a bright shell and a fresh sea aroma. Avoid any with an overly fishy smell or discolored spots. Frozen crab legs should be well-sealed with no visible ice crystals or freezer burn. Generally, snow crab legs are recommended for their balance of flavor, size, and value.
How to Cook Crab Legs
FAQ
What is the best tool to use on crab legs?