Steamed Snow Crab Legs

This is such a simple technique. Certainly a cheaper and taster option than going to Red Lobster.

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So simple, & I like it better than boiling:)

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This is how we always prepare our crab legs. The meat comes right out of the shell and is sweet and not water logged. Note that the cooking time would need to be increased with a larger quantity and likewise, if you don't use a pot large enough for the steam to heat the legs evenly.

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I've done this many times with a few changes. I use a mild hot sauce (like red devil or texas pete) instead of the vinegar, and after rinsing the crab legs liberally sprinkle with Old Bay seasoning before steaming. U will love it!

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Great recipe!! I was introduced to a similar recipe about 3 years ago by a dear friend of mine, the only difference is to use about 4 tablespoons of vinegar and 2 tablespoons of cooking oil. Am told by my dearest friend that the vinegar is to keep the water from evaporating... and am to only deduce that the oil is to keep the flesh of the crab from sticking to the shell? This was a naturally sweet tasting crustation. I used a turbo cooker pan, that I have had for several years, to cook this in. I appreciated the cooking time as it was spot on perfect. Thanks so much for posting ms_bold :)

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It doesn't get any easier than this recipe...And the taste is wonderful. My husband and son both said, "They taste just like Red Lobster...except they're really fresh." To clarify the butter all we did was melt unsalted butter over really low heat and then strain through cheese cloth to remove the solids. Unbelievable that this can be so easy and so good.

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The ONLY way to prepare crab legs! This retains the sea salt and natural great flavor lost when boiled. Delicious!

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Excellent and simple way of preparing snow crab! Loved the sweet taste....loved that it wasn't full of water....loved how simple it was! The meat was so sweet I really didn't need much butter for dipping. The meat came out beautifully with minimal work. Will definitely prepare this way from now on! Thank you!

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Thanks for posting such a great technique. As other reviews have said, these were the easiest snow crabs to get out of the shell, and they weren't "waterlogged", like they tend to be after you boil them. They were cooked perfectly. We used our spaghetti pot, and did add a few tablespoons of Old Bay to the water. Thanks!

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Perfect! We just got a huge box of these from D.C. and ate them last night. They 'snapped' better than any I've ever had in a restaurant! Thanx for posting!

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Great taste... I've just added a Maryland Style recipe... try it and let me know what you think...

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Yummy!!! You can't get any easier than this and they tast great! Thanks ms bold.

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This is the first time I've prepared crablegs on the stove. I normally wrap them in foil and do them on the grill. I had never thought to use the spaghetti pot! Great idea.

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Excellent. I have normally boiled our crab legs, and after steaming them, we will only do it this way from now on. The meat was much easier to get out of the shell and had a better texture as well. Thanks so much for sharing a recipe that I know I we'll be using any time we splurge on crab legs.

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Super easy!! This was the last part of the meal I prepared and it was so easy to cook the legs this way, and clean up was a breeze.

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Divine and so easy to prepare. Sometimes I like to add a few thick lemon slices to the steaming water. Soooooo delish! Thanks for posting!

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Although your recipe is for Snow Crab, it works well for any crab. I used King Crab legs that I bought on sale...already cooked but just needed to reheat. I'm glad I found your method. This turned out perfect! My husband was in hog heaven!!! Pam

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This is the only way we eat crab. My husband won't even order it in a resturant because he likes mine so much more. I little drawn butter and fresh lemon is all snow crab needs to make it the perfect food.

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While your cooking times seem fine, your photos are actually King Crab (like on the show). Snow crab are smooth-shelled and smaller and much cheaper. Both are delicious!

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