There are three easy ways to cook crab legs: boiling, steaming, and baking. In less than 10 minutes, each method will give you perfectly warmed crab meat. There are also lots of tips in this post on how to choose and cook the most common types of crab legs.
Fresh crab is every seafood lover’s dream. And the good news is that crab is super easy to cook at home. Why? Because the crab you purchase from your local fishmonger is already pre-cooked and frozen. Many people don’t realize this. But crab is immediately cooked and flash-frozen to preserve its freshness when it’s caught. That means all you have to do to cook crab is warm up the legs, which only takes a few minutes!
You can dip crab in a tasty sauce (I’ll talk more about that below), or you can use fresh crab as a protein in crab salad, bowls, and other things. It’s easy to make a crab boil dinner that looks fancy but is actually very simple because the crab is already cooked.
Pre-cooked crab meat provides a convenient way to enjoy the sweet, succulent flavor of crab without needing to deal with live crabs or crack shells While the meat often comes packaged in plastic tubs or cans, you can use pre-cooked crab meat to make a variety of fantastic dishes The key is knowing how to handle the delicate meat properly when cooking.
In this article, we’ll explain everything you need to know about cooking pre-cooked crab meat without the shell. You’ll learn about buying and storing crab meat, reheating techniques, and get 9 delicious recipe ideas to inspire your crab dishes. Let’s get cracking!
Buying and Storing Pre-Cooked Crab Meat
You can find pre-cooked crab meat fresh or canned at many grocery stores and fish markets. Here are some tips for selecting high-quality crab meat:
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Look for pieces with a translucent white color without dark or yellowish discoloration.
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Fresh crab should have a clean ocean aroma, not a strong fishy smell.
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Lump or backfin meat will have noticeable chunks, while claw meat appears more shredded.
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Canned crab is typically pasteurized for long shelf life Check the ingredients – some add preservatives but others are just crab and water
Store fresh crab meat tightly wrapped in the refrigerator and use within 4 days. Canned crab will last unopened at room temperature for over a year. Once opened, transfer to an airtight container and refrigerate for 3-4 days.
No matter what type you buy, handle the crab gently to avoid breaking it into a mushy texture. Now let’s look at the best cooking methods.
How to Cook Pre-Cooked Crab Meat
Pre-cooked crab only needs reheating since the meat proteins have already denatured from the initial cooking. Too much additional cooking makes the meat rubbery and dry. Follow these guidelines:
Sautéing
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Use medium-low heat to prevent overcooking.
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Cook just until heated through, 1-2 minutes.
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Toss gently to prevent breaking up lump pieces.
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Finish with a knob of butter, lemon juice, or sauce.
Baking
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Preheat oven to 400°F.
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Fold crab meat gently into casseroles, breads, etc.
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Bake just until hot, 10-12 minutes.
Broiling
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Place crab cake patties or stuffed shells 3-4 inches under broiler.
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Broil 2-3 minutes per side until lightly browned.
Microwaving
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Microwave is quick but can make crab rubbery.
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Heat in 30 second intervals, checking often.
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Stop as soon as crab is hot.
With delicate reheating, you’ll enjoy the signature sweetness and tender bite of the crab meat. Now let’s look at 9 stellar recipes for putting pre-cooked crab to use without the shell.
9 Recipes for Pre-Cooked Crab Meat Without the Shell
Pre-cooked crab opens up an ocean of possibilities for seafood meals and appetizers. Here are some of my favorite ways to use canned or fresh lump crab meat:
1. Classic Crab Cakes
Blend crab meat with breadcrumbs, egg, mayo, lemon juice and Old Bay seasoning. Form into patties and pan fry until crisp. Serve with cocktail or tartar sauce.
2. Cheesy Crab Stuffed Mushrooms
Fill mushroom caps with crab, cream cheese, cheddar, breadcrumbs and bake until bubbling and golden brown.
3. Crab Salad Lettuce Wraps
Toss crab with diced mango, avocado, red onion, cilantro and lime vinaigrette. Spoon into lettuce leaf wraps for a fresh taste.
4. Crab Mac and Cheese
For an indulgent twist on mac and cheese, fold lump crab meat into the cheese sauce. Top with toasted breadcrumbs.
5. Easy Crab Dip
Blend together cream cheese, crab, green onion, Worcestershire and hot sauce. Chill and serve with crackers or veggies.
6. Maryland-style Crab Soup
Simmer crab meat in a base of cream, chicken broth, sherry and Old Bay. Finish with a splash of heavy cream.
7. Thai Crab Cakes
Add Thai zing to crab cakes with ingredients like lemongrass, fish sauce, chili pepper and cilantro. Pan fry until crisp.
8. Crab Stuffed Salmon
Top salmon fillets with a crab and breadcrumb mixture. Bake until the salmon is flaky and crab stuffing is browned.
9. Curried Crab Salad
Give egg or chicken salad a makeover by using crab instead and adding curry powder, grapes, and slivered almonds.
With some simple ingredients, you can let the sweet crab flavor shine. The recipes are endlessly adaptable to your tastes too.
Cooking Tips for Pre-Cooked Crab
Follow these handy tips when cooking with pre-cooked crab to help ensure success:
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Handle crab meat very gently to keep lump pieces intact. Fold rather than stir.
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Prevent overcooking by adding crab at the end of sautéing or just before serving.
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Mix in fresh herbs, citrus, spices, and other seasonings to boost flavor.
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For versatility, use a blend of lump and shredded claw meat.
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Substitute crab for tuna or chicken in casseroles, salads, and sandwiches.
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Pair rich crab with tangy flavors like lemon, lime, vinegar, mustard, or hot sauce.
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Cook any unheated leftover crab meat within 2 days and don’t re-freeze thawed meat.
With proper handling, you can do amazing things with pre-cooked crab. Now let’s answer some common cooking questions.
FAQs About Cooking Pre-Cooked Crab
Here are answers to some frequently asked questions about preparing pre-cooked crab meat without the shell:
Can you cook pre-cooked crab meat?
Yes, you can cook pre-cooked crab meat, but only briefly to warm it through. Avoid prolonged cooking times which toughen the delicate meat.
What is the best way to cook pre-cooked crab meat?
Gently folding crab meat into hot pasta, rice, soups, bakes, or sautéed veggies right at the end. Microwaving, steaming, or baking pre-cooked crab works too but require care not to overcook.
Should you bread pre-cooked crab meat?
Breading and frying pre-cooked crab can make the interior dry. For crispy cakes or fritters, just coat the outside with light breading. Or skip breading and pan fry cakes until browned.
Can I freeze and reheat pre-cooked crab?
It’s best not to freeze pre-cooked crab meat if avoidable. Thawing again causes moisture loss. If needed, thaw overnight in the fridge and use immediately after reheating.
How do you know if pre-cooked crab meat is bad?
Signs of spoiled crab include an unpleasant fishy or ammonia smell, mushy texture, or discoloration. Discard any crab meat that smells off or shows signs of spoilage.
Following proper storage and handling, you can safely enjoy pre-cooked crab in countless quick recipes. Just use a gentle approach when cooking.
More Crabtastic Recipe Ideas
If you love crab, here are some more recipe ideas for putting pre-cooked meat to delicious use:
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Creamy crab bisque with sherry and fresh dill
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Spicy crab taco salad with mango salsa
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BLT sandwich with crab salad and crispy bacon
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Crab quesadilla with Monterey jack cheese and avocado
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Crab fritatta with zucchini, red pepper, and Parmesan
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Cold crab salad wraps with lettuce, tomato, and ranch dressing
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Cheesy crab and poblano pepper omelette
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Crab dip deviled eggs topped with Old Bay
With so many options for preparing crab without shells, you can enjoy this sweet and tender seafood any night of the week. Just remember gentle reheating, and add your own personal touches.
The Final Pincer
Pre-cooked crab meat lets you skip the shell cracking and get straight to the good stuff – the firm, succulent meat inside. With proper handling and cooking, you can transform canned or fresh crab into amazing appetizers, mains, sandwiches, and more.
Always opt for high-quality crab and handle it gently after cooking. Use brief reheating methods like sauteing, steaming, or microwaving just until heated through. Then incorporate the crab meat into your favorite recipes like classic cakes, stuffed mushrooms, creamy dips and bakes.
Fire up your imagination by substituting crab for other proteins in your go-to dishes. With the right care in cooking, pre-cooked crab meat makes enjoying this sweet seafood a shell-less snap!
Different Types of Crab Legs
There are over a dozen types of crabs you can eat across the world. But your local market will most likely have the options below. Let’s talk through these.
- This is the most common type of crab used in home cooking, and you’ve probably seen them before. Good news: Dungeness crab legs are usually sold in groups of three to five, and they don’t cost too much. Also, their meat is soft, slightly sweet, and slightly nutty, which makes it great for making crab salad or crab dip.
- King crabs: These are a bit more expensive and are sold by the piece, but the crab legs are worth it for a seafood boil when served on their own with butter. Their meat is sweet and tender, like lobster tails. They have twice as much meat as Dungeness crabs because their legs are so much bigger.
- If you don’t want to use king crab, snow crab is the next best thing for big legs. Their meat is sweet, savory, and a bit briny. Even better, the meat on snow crab legs is a beautiful white color, while king crab meat is bright red. Only bad thing is that they’re getting more expensive because of climate change and fewer people living in the area.
How To Eat Crab Legs
While you may need a crab cracker to break open King crab and Dungeness crab legs, your hands are likely all you’ll need for Snow crab. Just break the crab leg at the joint, then press down with your thumb to crack open the middle of the leg shell. Pull off one side of the shell and you should be able to pull the crab meat right out.
- To serve, have a sauce for dipping, lemon wedges for squeezing lemon juice on top, and maybe a pinch of old bay spice. For an easy and tasty way to enjoy fresh crab legs and bring out their natural flavor, try this recipe! You could also save the crab meat and make these crab-stuffed mushrooms for the best holiday appetizer!
- For the crab dipping sauce, melt unsalted butter in a small bowl and mix in fresh garlic, lemon juice, and salt. This easy mix goes well with any seafood, but it goes especially well with fresh crab. Reference the above for dipping sauce ingredients!.
