By ms_bold on February 27, 2006
Photo by Pam-I-Am
Photo by Pam-I-Am
"I know that many advocate using seasoning and boiling crab legs, but I like the simplicity of the naturally sweet and rich flavor of crab legs that have been steamed. Using a two-piece pasta pot with the strainer portion as a steamer insert works well to perfectly steam crab legs. I always serve clarified butter for dipping the crab meat."
Serving Size: 1 (404 g)
Servings Per Recipe: 4
"This is such a simple technique. Certainly a cheaper and taster option than going to Red Lobster."
"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"
"I love snow crab legs! Great way to prepare them!<br/><br/>THE NUTRITIONAL INFORMATION ON SODIUM CONTENT IS GROSSLY MISTAKEN, HOWEVER!<br/>The true sodium content for 1/4 lb. of snow crab legs is approx. 395 mg NOT 1900.2 mg! Still pretty high, so don't add salt to the water, or to the butter...or use unsalted butter for dipping."
"Wonderful!! Timing was perfect! I didn't realize they were this easy!! We followed the directions exactly, except we used King crab. We will be steaming crab legs on a very regular basis!!! Definitely worth the price (for a family of 5)!! Thank you!!"
"I normally boil crab legs but this method is easier and the crab was perfect! Thank you."
"So simple, & I like it better than boiling:)"
"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."
"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!"
"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 :)"
"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."
"The ONLY way to prepare crab legs! This retains the sea salt and natural great flavor lost when boiled. Delicious!"
"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!"
"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!"
"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!"
"Great taste... I've just added a Maryland Style recipe... try it and let me know what you think..."
"Yummy!!! You can't get any easier than this and they tast great! Thanks ms bold."
"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."
"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."
"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."