There are many ways to cook crab legs, but steaming allows the full, sweet flavor of the crab meat to come through.The easiest way to steam crab legs is by using a stove top steamer, but you can also steam them on the stovetop or in the microwave.Continue to read to learn more about each method.
Step 1: Take the crab legs out of the water.
The best way to thaw crab legs is to put them in the refrigerator overnight.The crab legs and claws should be placed in a container as the ice thaws so that they don't get wet in the fridge.If you don't have enough time to thaw the crab legs in the refrigerator, you can rinse them under cold water and cook them.Before cooking them, make sure the ice has melted.
Step 2: The water should be brought to a boil in the stockpot.
Make sure the bottom of the steamer basket doesn't come into contact with the water by putting it inside the pot.You don't need much water in the stockpot.The bottom of the steamer basket should be avoided if the water level is low.A metal colander can be used if you don't have a steamer basket.The lid of the stockpot can still fit on top if the colander can rest on the lip of it.The stockpot should never have the colander in it.
Step 3: The crab legs should be in the steamer basket.
The stockpot should be covered with a single layer of crab legs and claws.The crab legs and claws should be in a single layer.They should still cook through if they need to be stacked slightly.A tight cover is important.Crab legs will not heat through correctly if you do not cover the stockpot.
Step 4: Continue steaming until heated through.
Depending on the size of the crab legs, this can take anywhere from 5 to 7 minutes.Once the crab legs become fragrant, they are done.If you want to check more thoroughly, you should pick one up with tongs and touch the part with the tip of your finger.
Step 5: Serve hot.
Crab legs should be enjoyed immediately.melted butter, salt, and lemon wedges are good accompaniments to clarified butter.The crab legs should not be removed from the steamer.If you want to avoid burning yourself on the hot steam, lift the lid away from your face.Crab legs and claws have softened, so a crab cracker shouldn't be used to get the meat out.To cut the crab apart, use sharp kitchen scissors or shears.If you serve these to guests, you can either remove the shell or cut a small slit to start the process.If you find the crab legs or claws too hot to handle with your bare hands, or if the shell is spiny and hard to hold, you could wear a glove while working with it.
Step 6: Remove the crab legs.
Place the crab legs in a shallow container and thaw them in the refrigerator overnight.If you don't keep the crab legs in a container as they thaw, the melting ice could leave a big puddle of water in your refrigerator by the morning.If you're short on time, crab legs can be frozen with cold water.Run each leg and claw under water for a while.Don't try to steam the crab legs until the ice has melted off.
Step 7: Add salt and water to the skillet.
The skillet should be filled with no more than 1 inch of water.Add wedges from a lemon along with some salt.Bring it to a boil.You don't need a lot of water to make steam.You will end up boiling the crab legs if you add too much water.The lemon and salt are not required.If you add salt, let the skillet cook for 2 to 3 minutes, giving you time to add the crab legs and claws.
Step 8: Cook the crab legs.
The crab legs and claws should be placed in the skillet in a single layer.Until heated through, steam for 5 to 7 minutes.If you want a tighter seal, consider covering the skillet with a sheet of aluminum foil.Place the foil on with care so that you don't burn your fingertips on the hot pan.When the crab legs become fragrant is a good sign.If you want to double-check that the crab legs are done, you should remove the cover of the pan and pick the thickest crab leg with a set of tongs.If the part is warm, lightly touch it with your finger.
Step 9: Serve hot.
As soon as you finish steaming the crab legs, enjoy them.They can be served with butter on the side.The crab legs should not be removed from the skillet.If you want to avoid burning yourself on the hot steam, lift the lid away from your face.Crab legs and claws have softened, so a crab cracker will likely crush the shell into the meat instead of cracking it open.Use kitchen shears or sharp kitchen scissors to cut the crab apart.If you serve these to guests, you can either remove the shell completely or cut a small slit into each one to start the process.The choice is yours.If the crab legs are too hot to handle with your bare hands, or if the shell is spiny and difficult to hold, wear a glove.
Step 10: Remove the crab legs.
You can thaw the crab legs and claws by placing them in a shallow container in the refrigerator.By placing the crab legs and claws in a container, you prevent the ice from melting into water on your shelves.If you're short on time, you can thaw the crab legs and claws by rinsing them under cold water.It is possible to rinse them until the entire section comes to room temperature, but at the very least you should wash them after the ice has melted.
Step 11: The legs and claws need to be cut.
The claws and legs should be cut with a heavy knife or kitchen shears.You may not be able to fit them in the microwave.If your microwave is large, you don't need to separate the legs and claws.
Step 12: Wrap three pieces in a towel.
Thoroughly wash several sheets of clean paper towel with water and wring them out to remove any excess.Wrap the damp paper towels around three sections at a time.You don't need a lot of water in the paper towels.Rather than soaking wet paper towels, it is better to damp them.
Step 13: Wrap each cluster with plastic.
Wrap the sections in plastic wrap after they are wrapped in paper towels.The plastic wrap helps keep the water in by directing the steam from the wet paper towels to the crab legs.
Step 14: For 2 minutes, microwave each package.
Crab legs and claws can be steamed in the microwave at a time.Once the crab legs are done, they should become fragrant.If you can't smell them yet, microwave them for 30 seconds.To make sure the crab legs and claws are warm, unwrap one set and lightly touch the part with the tip of your finger.
Step 15: Serve hot.
Carefully unwrap the clusters after removing them.It's a good idea to serve it with a side of butter.If you want, add salt and lemon wedges.Remove the plastic wrap and paper towels with care.You could burn yourself on the steam if you stick your face into the crab legs and claws.Crab legs and claws have been steamed.Crab crackers should not be used to get meat out since they will only smash the shell into the meat.To cut the crab apart, use sharp kitchen scissors or shears.When serving these to guests, you can either remove the shell or cut a small slit to start the process.If the crab legs or claws are too hot to handle with your bare hands, or if the shell is spiny and prickly, you could wear a glove to protect your hands.