Crab Legs
Cooking crab legs at home is easier than you think. Just a few steps, a little seasoning, and you'll have tender, flavorful crab meat ready for dipping in about 10 minutes.
Servings: 2 servings
Ingredients
- 2 pounds snow crab legs (or preferred crab), thawed
- Water
- 1 tablespoon salt
- 2 tablespoons Old Bay seasoning plus more for garnish
- 1/2 cup unsalted butter melted
- 1 lemon cut into wedges
Instructions
- Fill a large pot half full with water and bring to a boil. Add salt and Old Bay seasoning and return to a boil.
- While the water comes to a boil, place butter in a small saucepan to melt over medium-low heat. Once the butter starts to foam (about 1 minute), remove from heat and let stand for 5 minutes while the crab cooks. Use a spoon to remove the milk solids floating on top of the butter. Pour clarified butter into two small dipping bowls.
- Add crab legs to the pot of boiling water and reduce heat to medium. Simmer for 5 to 6 minutes until heated through and fragrant.
- Remove crab from the pot with tongs and serve immediately. Sprinkle with a little more Old Bay if desired and serve with lemon wedges and melted butter for dipping.
Notes
- Thaw first: Always thaw frozen crab legs in the refrigerator overnight before cooking for even heating.
- Already cooked: Store-bought crab legs are pre-cooked and frozen, so you're just reheating them. Don't overcook or the meat will turn rubbery.
- Garlic butter option: For garlic butter, add 1-2 minced garlic cloves to the butter as it melts.
- Cook in batches: If making more than 2 pounds, work in batches using the same seasoned water.
- Storage: Refrigerate leftover crab in an airtight container for up to 2-3 days. Reheat by steaming for 2-3 minutes or warming in a 300°F oven wrapped in foil for 10 minutes.
- Serving size: Plan on about 1 pound of crab legs per person for a main course.
Nutrition
Calories: 504kcal | Carbohydrates: 1g | Protein: 42g | Fat: 26g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 366mg | Sodium: 393mg | Fiber: 1g | Sugar: 1g | Vitamin A: 709IU | Calcium: 7mg
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