Recently, I decided it was time to expand my repertoire of seafood dishes. I’ve got tons of recipes with salmon, tuna, and shrimp, but I’ve never really tackled crab.
Of course, I use crabmeat in my Easy Crab Cakes and Easy Seafood Lasagna, but it comes in a can, which is what makes those recipes so simple. Whole crabs, with the shell still on, just seemed a little too scary. So I decided to compromise. Instead of cooking a whole crab, I’d just do crab legs. That’s where most of the meat is anyway, and I already know they’re delicious.
The main kinds of crab legs sold in supermarkets are snow crab and king crab. I decided to try snow crab legs first. These come in clusters – basically a whole set of legs from one side of the crab. And it turns out, they’re not hard to cook at all. Just put them on a foil-lined baking sheet, season them, and bake them. In just a few minutes, they’re done and ready to be served with extra butter and lemon juice.
Honestly, after trying this once, I don’t know what I was so afraid of. These snow crab legs are so easy to make, I’m never going out for them again.
Snow crab legs are a delicious and luxurious seafood treat enjoyed by many With their sweet, succulent meat and delicate flavor, they make for an impressive meal But cooking snow crab legs can seem daunting if you’ve never done it before. Not to worry – it’s actually quite easy! In this comprehensive guide, I’ll walk you through the entire process of cooking snow crab legs at home.
Choosing Snow Crab Legs
The first step is selecting high-quality snow crab legs. There are a few things to look for:
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Firmness – The legs should feel solid and stiff, not mushy or squishy. Gently squeeze them to check.
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Color – Opt for legs with a bright reddish-orange shell. Dull or yellowish shells indicate older crab.
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Size – Legs between 5-8 inches long are ideal. You want them big enough to get plenty of meat, but not so gigantic they’re tough.
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Scent – Give them a sniff. You want a mild ocean-like aroma. Strong or fishy odors suggest spoilage.
Snow crab is also sold pre-cooked. But for maximum flavor and texture, I recommend purchasing uncooked legs.
Thawing Snow Crab Legs
If your snow crab legs are frozen, you’ll need to thaw them before cooking. Here are a few safe thawing methods:
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In the refrigerator: Place legs in a container to catch drips and thaw overnight.
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In cold water: Submerge legs completely in cold water, changing water every 30 mins. Takes 2-3 hours.
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In the microwave: Only if legs are vacuum sealed. Microwave at 20% power, checking often.
Avoid leaving crab legs at room temperature or submerged in hot water to thaw, as bacteria can grow rapidly.
Boiling Snow Crab Legs
Boiling is a simple, no-fuss way to cook crab legs that yields delicious results. Here’s how:
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Fill a large pot 3/4 full with water and season generously with salt. Bring to a rapid boil.
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Gently lower legs into the pot using tongs. Cover and return to a boil.
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Boil for 4-5 minutes if thawed or 8-10 minutes if frozen. Timing will vary based on amount and size.
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Check for doneness by looking for the shells to turn bright red. Meat will be opaque and flaky.
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Drain and serve immediately with melted butter, lemon wedges, and your favorite sauces.
Steaming Snow Crab Legs
Steaming is a gentle cooking method that keeps crab meat tender and moist.
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Fill a large pot with 2-3 inches of water and bring to a simmer.
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Place legs in a steaming basket or colander suspended over the water. Make sure not to overcrowd.
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Cover pot and steam for 4-5 minutes until shells are bright red and meat is opaque.
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Carefully remove legs from the steamer and serve. Pair with lemon butter, garlic aioli, or cocktail sauce.
Baking Snow Crab Legs
Baking brings out the natural sweetness of the crab meat beautifully.
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Preheat oven to 400°F. Line a baking sheet with foil and lightly grease it.
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Arrange legs on pan in a single layer. Brush all over with melted butter and season.
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Roast for 7-9 minutes until shells turn red and meat becomes opaque.
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Squeeze over fresh lemon juice just before serving. Offer melted butter for dipping.
Seasonings for Snow Crab Legs
Snow crab has a delicate flavor, so you don’t need much to enhance it. Simple is best:
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Melted butter
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Fresh lemon juice
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Old Bay or cajun seasoning
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Minced garlic or garlic powder
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Chopped parsley, chives, or dill
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Grated lemon zest
Avoid heavy sauces or marinades that will mask the sweet crab flavor. A spritz of lemon plus some melted garlic butter is all you need!
Serving Snow Crab Legs
Snow crab legs make an elegant presentation served over ice on a platter with dipping sauces. Provide small dishes for discarded shells.
They pair well with:
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Rice pilaf or risotto
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Roasted red potatoes
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Buttered egg noodles
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Corn on the cob
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Coleslaw or green salad
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Crusty bread for dipping
For special occasions, consider this stellar crab legs platter with drawn butter, lemons, and fresh dill. Simple and spectacular!
Eating and Enjoying Snow Crab Legs
Now comes the fun part – eating! Here are some tips:
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Use a crab cracker or small hammer to crack open the shell. Start where the leg bends.
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Break legs at joints to access meat; bend back the shell carefully.
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Use a seafood fork or small fork to pull meat from thinner parts of shell.
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Don’t forget the claws! Crack with a mallet or strong knife.
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Go slowly and savor – the sustainable crab won’t go bad.
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Dip the sweet meat in lemon butter or sauce after each bite.
Pro tip: If you want crab meat for other recipes, store cracked leftover legs and pick out the meat. Enjoy it chilled in crab salad or hot in crab cakes.
Storing Leftover Snow Crab
Properly stored, cooked snow crab legs last 3-4 days in the fridge or 2-3 months in the freezer:
Refrigerating:
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Allow crab legs to cool completely first.
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Place in an airtight container or resealable plastic bag.
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Store in the coldest part of the fridge for up to 4 days.
Freezing:
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Freeze crab in shells or remove meat first for versatility.
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Place in freezer bags with all air pressed out or airtight containers.
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Freeze for 2-3 months. Thaw in fridge before using.
Frequently Asked Questions
How can I tell when snow crab legs are fully cooked?
The shells will turn bright reddish-orange and the meat will be opaque white throughout when fully cooked. An instant read thermometer inserted into the thickest part of the leg should read 140°F.
Can I reheat already cooked snow crab legs?
Yes! Thaw if needed, then briefly reheat in a 400°F oven for 5 minutes, or steam for 3-4 minutes. Microwaving makes meat rubbery.
What’s the healthiest way to prepare snow crab legs?
Steaming is your best bet as it doesn’t require any added fat or salt. Baking also lets the natural sweet flavor of the crab shine. Enjoy plain or with a spritz of lemon.
Can I eat snow crab legs cold?
You sure can! Their tender texture and sweet taste hold up well when chilled. Enjoy leftover crab legs cold in salads, sandwiches, pasta dishes, and more.
What kind of crab has the longest legs?
The snow crab boasts the longest legs of popular crab varieties, often growing up to 5 inches long. King crab legs are also substantial in size at 4-5 inches.
Cracking Open Snow Crab Leg Success
With proper thawing, cooking, and seasoning, snow crab legs make for an easy yet impressive meal. Trying new foods can seem intimidating, but have fun with the process! Before you know it, you’ll have mastered how to cook snow crab legs like a pro. Impress your family or dinner guests with your newfound snow crab skills. Just be prepared to share – these tender, sweet legs are too good not to enjoy together!
What side dishes go well with snow crab legs?
- You could choose a green salad, coleslaw, or a simple steamed vegetable like green beans or asparagus for your side dish. You can serve rice or potatoes as a starch, or go all out and make these Red Lobster Cheddar Bay Biscuits that look just like the real thing.
OK, now I know how to cook snow crab legs, but how the heck do you eat them?
- First step: snap one crab leg off from the cluster. Then, break it in half down the middle, making two pieces that are easy to handle. Bend each piece slowly until the shell breaks. The meat will then slide right out. Put some lemon juice on it, dip it in the melted butter, and eat it up. You can use your hands to break open the last piece of the cluster and a baby fork to get out all the meat.