Crab Legs

Crab legs is commonly prepared boiled or steamed. But did you know you can also bake crab legs.

Learn how to cook crab legs in the oven. It is simple, easy and as good as what you would have in a restaurant plus you get bigger portions and servings for your money.

It is quickly heated to keep it’s fresh, tender texture and sweet taste. Crab legs can be served as an appetizer, a meal on it’s own or a combo entrée with steak or other seafood.

Crab legs is often served with lemon and butter but have you tried it with fresh garlic. It is savory and delicious as well.

The combination of lemon, butter and fresh garlic enhances the flavor of seafood. If you love these ingredients and all other seafood, try my Garlic Butter Dungeness Crab recipe or Garlic Butter Shrimp recipe or Broiled Lobster Tail recipe or Pan-Seared Garlic Scallops recipe or Roasted Garlic Crab and Garlic Noodle recipe. They are all easy to make and delicious.

If you haven’t tried cooking crab legs at home, you’ll be surprise how quick and easy it is. They might look complicated to prepare but it’s not.

Jump to:

• Are crab legs already cooked when you buy it from the store
• Ways to cook crab legs
• Tips to make this recipe
• Recipe

Are crab legs already cooked when you buy it from the store

Crab legs sold in the store are already pre-cooked and flash frozen to preserve freshness. Basically, all you need to do is to heat them which is very easy to do.

You can check your local grocer if they carry it. If you have Costco or Sam’s Club in your area, they have premium king crab legs.

You can get 2 to 3 large pieces in a bag at Costco or Sams or a 10 pound box for $280 ($27.99/pound) at Costco. For 3 pieces in a bag, it is $28.99/pound for a total of $67.00. It is pricey but it is much cheaper and larger than having it in a restaurant.

Depending on your budget or space in your freezer, it is convenient that we are able to get a handful instead of a box.

Costco used to have a seafood stand on the weekends with promotional discounts. You can buy as little or as much pieces you desire. But during this time, I’m not sure if they are still doing it. I’ve been going on weekdays to avoid the crowd.

Ways to cook crab legs

After thawing, you can eat it as is but I prefer warming before serving. In my opinion, warming omits the fishy smell.

Note: If you want less step, no need to thaw when steaming, boiling, baking or grilling. Personally when baking, I prefer thawing it overnight in the fridge.

These methods work for snow crab legs as well but you have to adjust the cooking time accordingly. They are smaller with thinner shells.

(1) Steam – Steaming is a common way and the best method of warming crab legs. A big steamer or a big pot with a basket is needed if you like to steam whole crab legs otherwise you have to cut it with kitchen shears at the joints to fit.

Fill the steamer or pot with 3 to 4 cups of water. Add 1 tablespoon salt if you like, I don’t. Bring to a boil, lower heat to medium then add crab legs and cover pot with lid.

Warm for about 6 to 10 minutes or until heated through depending on how thick the shells are.

Steaming is best if you like to serve with butter and lemon wedges on the side.

Note: An easier way to steam is using a big tray which I learned from my brother.

Use the biggest tray you have, fill with less than half full of water, then place a rack and add frozen crab legs on top. Cover tray with foil and set heat to low for about 20  - 30 minutes or until heated through. This will occupy 2 burners.

For more detailed instructions, check out how to steam crab legs using a tray.

(2) Bake – Baking is another easy way of preparing crab legs. I have instructions in the recipe card below.

(3) Boil – Boiling is also a common way of warming but I don’t use this method. It is submerged in water so it  looses some of it’s flavor plus you get some water even if drained before serving.

Fill a large pot with half full water, with 1 tablespoon salt or without (I don’t) or any seasoning of your choice and bring to a boil. Once it starts boiling, reduce heat to medium and add the king crab legs. Simmer for about 5 to 6 minutes.

Use a tong to transfer crab legs to a colander to drain.

(4) Grill – I seldom do this technique unless I have other stuff to grill. This is very similar to steaming on a tray. Use a large disposable aluminum pan with a rack inside, pour some water and place crab legs on top of rack. Cover pan with foil or cover grill with lid.

Don’t place pan under direct heat. Grill for 5 to 8 minutes until heated all the way through. Use a tong to remove it.

Another way to do it is brushing the crab leg shell with olive oil to prevent from sticking on the grill.

If using charcoal, place under indirect heat for 3 to 4 minutes then flip to the other side for another 3 to 4 minutes until heated through. Make sure grill is covered with lid.

If using gas grill at 300 degrees with lid down, add crab legs under indirect heat for 4 to 5 minutes each side.

Tips to make this recipe

(1) Thaw crab legs overnight in the fridge. It will have less water dripping in your garlic butter sauce plus the shell is crunchier, so it is easier to cut or break with your fingers.

(2) Fresh garlic can be overpowering to some people, so use less or substitute with 1 ½ teaspoons garlic powder.

(3) Crush garlic finely. If you have a mortar and pestle, use it.

(4) Cut open the crab leg shell with kitchen shears on one side and pour the garlic butter mixture inside the meat. It is absolutely delicious instead of just pouring over the shell.

(5) Don’t over cook. As with any seafood, you like to keep it tender and retain it’s sweet flavor.

Recipe

Adapted: Food.com