How to Cook Crab Clusters: A Step-by-Step Guide for Delicious Results

Crab clusters, also known as snow crab legs are a delicious seafood treat that can take your meals from boring to extraordinary. Their sweet delicate flavor pairs perfectly withdrawn butter or garlic sauce. While you can certainly order crab clusters at a restaurant, preparing them at home is easy, rewarding, and often more affordable.

In this article, I’ll walk you through everything you need to know to cook crab clusters at home. You’ll learn how to select the freshest crab, prep and cook them properly, make mouthwatering sauces, and get every last bit of meat out of those shells. Follow these tips and you’ll be impressing your family with restaurant-quality crab cluster dishes in no time!

Selecting Fresh Crab Clusters

The first step to cooking delicious crab clusters is choosing high-quality crab. Here are a few tips for picking out the best of the bunch:

• Buy fresh, not frozen. Fresh crab has a sweeter flavor and firmer texture. The shells will appear clean, not slimy or dripping.

• Look for leg clusters, not whole crab. Leg clusters are easier to eat. Unless you want to wrestle a whole crab, opt for just the legs.

• Choose solid, heavy clusters. Heavier legs mean more meat inside. Avoid any clusters that feel hollow or lightweight.

• Pick lively, active crab. Live crab will move its legs and claws. This indicates it’s freshly caught and healthy.

• Check for an ocean smell, not fishy. Good crab should smell briny, like the ocean. Fishy odors mean the meat is old.

Following these tips will lead you to plump, juicy, delicious crab clusters ready to be cooked up in your kitchen.

Prepping Crab Clusters Before Cooking

Once you’ve selected fresh, high-quality crab clusters, you’ll need to prep them before cooking. Here are the key steps:

• Rinse thoroughly. Give the crab legs a good rinse under cold water to remove any debris.

• Check for small shell pieces. Pick off any remaining feathers or loose shell pieces with your fingers.

• Split the shell, if desired. For easier meat removal later, use kitchen shears to cut a slit along the bottom length of each shell.

• Remove innards from body section. In the center of the cluster, you may find some inedible innards. Scoop these out with a spoon and discard.

With the crab prepped, it’s now ready to become a delicious meal. Time to move on to cooking!

Cooking Crab Legs – Stovetop, Oven, and Grill Methods

There are several excellent options for cooking crab legs at home. The three most popular methods are:

1. Stovetop

Cooking crab on the stovetop is quick and easy. Here’s how:

• Fill a large pot with 1-2 inches of water and bring to a boil.

• Gently add crab clusters and cover.

• Allow crab to steam for 4-5 minutes until the meat is opaque.

• Drain and serve immediately with drawn butter, garlic sauce, or other dipping sauces.

2. Oven Baked

For oven baked crab, follow these steps:

• Preheat your oven to 375°F.

• Place crab clusters on a baking sheet. Brush lightly with olive oil or melted butter.

• Bake for 10-12 minutes until crab meat is opaque and shells turn bright red.

• Squeeze lemon over top and serve hot.

3. Grilled

Grilling brings out delicious smoky flavors:

• Preheat your grill to medium-high heat.

• Brush crab with olive oil and season simply with salt and pepper.

• Grill legs for 2-3 minutes per side until opaque.

• Serve with grilled lemon wedges.

No matter which cooking method you choose, the crab is done when the opaque, white flesh turns from translucent to fully opaque. Avoid overcooking the crab or it can become rubbery.

Now let’s look at making some sensational sauces and dips to really bring your cooked crab to life.

Crafting Perfect Sauces and Dips for Crab

Crab legs cooked simply with some lemon and butter are delicious. But take your crab to the next level with one of these easy, homemade sauces:

Lemon Garlic Butter Sauce

• Melt 1 stick butter in a skillet over medium heat. Add 3 cloves minced garlic and cook 1-2 minutes.

• Stir in 2 tbsp lemon juice, 2 tbsp parsley, salt, and pepper.

• Allow sauce to gently simmer until bubbly, then pour over hot crab legs.

Old Bay Remoulade

• In a bowl, combine 1 cup mayonnaise, 2 tbsp each of lemon juice, minced celery, and Old Bay seasoning.

• Mix in 2 tsp horseradish, 1 minced garlic clove, salt, and pepper.

• Chill sauce at least 30 minutes, then serve with crab for dipping.

Brown Butter with Herbs

• In a skillet, melt 1 stick butter over medium heat. Allow it to cook, stirring frequently, until it turns a light golden brown.

• Remove from heat and mix in 1 tbsp each chopped parsley, tarragon, and lemon juice.

• Pour immediately over hot crab legs and toss to coat.

With the right dip or sauce, your crab goes from great to extraordinary. Now let’s focus on getting all that sweet meat out of the shells.

Extracting Crab Meat from the Shells

Crab leg clusters contain plenty of delicious meat. With the proper technique, you can get every last bit out. Here are some tips:

• Use your hands. Don’t bother with fancy tools. Your hands are the best for removing crab meat.

• Work over a bowl or pan. This catches any meat that may fall out as you work.

• Focus on the joints. Bend legs at joints and work your thumbs in to pop sections apart.

• Pull slowly. Yanking can make the meat tear. Gently ease shells open instead.

• Use a knife for stubborn pieces. Insert the tip of a knife into tight spaces and carefully twist to open.

• Suck out hard-to-reach portions. Small nooks often contain meat. Simply suck it out with your mouth.

With practice, you’ll be able to remove virtually every bit of crab meat, leaving nothing behind.

Now that you’re a crab cluster cooking expert, let’s go over some quick serving ideas and recipes to put your skills to use.

Simple yet Delicious Crab Cluster Recipes

Crab legs make wonderful appetizers and main courses. Here are just a few of my favorite recipes:

• Crab Louie Salad: Flake crab meat over lettuce, tomato, avocado, hard-boiled egg, and Louis dressing.

• Crab Cakes: Combine crab with breadcrumbs, onions, egg, and seasonings. Pan fry into savory cakes.

• Cold Crab Dip: Mix together crab meat, cream cheese, sour cream, lemon juice, Worcestershire sauce, and veggies. Chill and serve with crackers.

• Crab Stuffed Mushrooms: Stuff large mushroom caps with crab, breadcrumbs, Parmesan, garlic, and white wine. Bake until browned.

• Crab Quiche: Make a quiche batter with eggs, milk, and Swiss cheese. Fold in lump crab meat and bake in a pie crust.

• Crab Legs with Garlic Butter Sauce: Simply steam or bake crab legs, then toss in melted, buttery garlic sauce for dunking.