Steamed snow crab legs takes only a few minutes to cook. A steamer or a big pot is all you need.
Wild-caught snow crab legs bought at the store are fully cooked and frozen. It comes with meat attached to the legs and claws.
They are smaller than king crabs and have thinner shells that can be cracked with your hands. Female crabs are illegal to harvest due to it’s size and only male snow crabs of a certain size can be legally harvested.
You can defrost snow crab legs in the refrigerator before cooking but if tight on time, it can be cooked frozen.
How to steam snow crab legs
- Rinse frozen crabs before steaming to remove ice and some debri.
- Fill bottom steamer with 4 cups water and bring to a boil.
- Place as much snow crab legs in steamer basket and place on top of bottom steamer. Cover tightly with lid.
- If thawed, steam for 4-5 minutes or if frozen, steam for 7–9 minutes.
- Remove immediately from steamer so it doesn’t overcook.
Tips
- Do not overcook.
- Keep frozen until ready to cook. If thawed, consume within 24 hours.
- Thaw crabs in the refrigerator.
What to serve with crabs
Serve with melted butter and lemon.
FAQ
Yes, fill a large pot with ⅔ full of water and bring to a boil. Do not salt water as crab legs are already salty. Submerge frozen crabs in boiling water for 4-6 minutes. Crabs are ready when meat are warm to touch. Remove immediately and drain water.
Yes, add 3-4 cups water and bring to a boil. Place snow crab legs in a stainless steel colander then put colander inside the pot and cover the top tightly with heavy duty foil. Follow steaming instructions above.
Recipe
Steamed Snow Crab Legs
Instructions
- Rinse frozen crabs before steaming to remove ice and some debri.
- Fill bottom steamer with 4 cups water and bring to a boil.
- Place as much snow crab legs in steamer basket and place on top of bottom steamer. Cover tightly with lid.
- If thawed, steam for 4-5 minutes or if frozen, steam for 7–9 minutes.
- Remove immediately from steamer so it doesn’t overcook.
Notes
- Do not overcook.
- Keep frozen until ready to cook. If thawed, consume within 24 hours.
- Thaw crabs in the refrigerator.
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