Crab legs are the decadent treat we purchase once in a while and the centerpiece of many celebratory feasts. Yet, when you’re faced with a frozen heap of them, knowing how to unlock their succulent potential without ruining them in the process can be intimidating.
Let’s demystify the process, shall we? In this guide, you’ll discover how to cook frozen crab legs using three different methods—boiling, steaming, and grilling—and how to adapt these methods for different types of crab.
» Got leftover crab? Try this crab cake recipe.
Why Frozen Crab Legs?
Crab legs often come frozen for a couple of important reasons: preservation and transportation. Most crab species are harvested in locations that are far from the primary markets where they’ll be consumed. Freezing them shortly after they’re caught helps to preserve the freshness, taste, and texture of the crab meat.
Crabs are highly perishable. Fresh crab legs can spoil relatively quickly, even when refrigerated. Freezing extends the shelf life of the crab legs, making it easier to transport them over long distances without a loss in quality. This way, people can enjoy crab legs even if they live nowhere near the places where the crabs are harvested.
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How to Cook Frozen Crab Legs
Method 1: Steaming
- Fill the bottom of a large pot with water. Place a steamer basket into the pot. Make sure the water doesn’t come up more than an inch over the top of the steamer basket. Place it on the stove over high heat until the water is boiling.
- If using, pour the Old Bay Seasoning into the water and allow to boil for about 1 minute.
- Place the crab legs and a few lemon wedges in the steamer basket. Put the lid on the pot and steam for 8 minutes.
- Transfer the crab legs to a serving platter.
- Serve immediately with dipping butter and lemon wedges.
Steaming Tips
- Steaming retains more flavor compared to boiling, making it a popular choice.
- Don’t overcrowd the steamer; steam in batches if necessary.
Method 2: Instant Pot
- Pour 1 cup of water into the inner pot. Set the trivet in the pot.
- Place the crab legs in the pot along with some lemon wedges.
- Lock the lid into place and set the vent to sealing. Pressure cook on high for 2 minutes. When done, manually release the pressure.
- Open the lid and transfer the crab legs to a serving platter.
- Serve immediately with dipping butter and lemon wedges.
Instant Pot Tips
- You may need to allow the crab legs to thaw slightly in order to get them into the pot.
- You can fill the pot with crab legs up to the max fill line.
Method 3: Grilling
- Preheat the grill to 350 degrees F.
- Brush the crab legs with olive oil. When the grill is ready, place the crab legs directly on the grate. You can also wrap the in tin foil, if you want, which will steam them more than grill them. Close the lid and cook for 8 minutes, flipping them over halfway through.
- Transfer the crab legs to a serving platter.
- Serve immediately with dipping butter and lemon wedges.
Grilling Tips
- You can wrap the legs in foil to prevent them from drying out, but it’s not necessary as long as you don’t place the legs over intense direct flames.
- Grilling offers a smoky aroma that adds a new dimension to the crab legs, making it perfect for those looking to break away from traditional methods.
Method 4: Boiling
- Fill a large pot with water—enough to submerge the crab legs—and bring it to a rolling boil. Add salt and any other seasonings you like.
- Carefully drop the frozen crab legs into the boiling water. King crab will need about 6-8 minutes, whereas snow crab will be done in about 4-6 minutes.
- Once cooked, drain the water and serve immediately with melted butter and lemon wedges.
Boiling Tips
- Boiling can make the crab legs rubbery and less flavorful, so use this method only as a last resort.
- Use tongs to avoid the spiky shells.
- Add a splash of vinegar or lemon juice to the water for extra flavor.
Types of Crab Legs and Their Differences
Before diving into cooking methods, let’s look at a couple of the most common types of crab legs you’ll encounter:
King Crab Legs
King crabs are primarily found in the cold waters of the Bering Sea, between Alaska and Russia, although some species also inhabit regions near Japan and the coast of Norway.
These are the big boys. They are meaty and packed with flavor. King crab legs are generally more spiky, and they are harder to crack open. They are also quite a bit more expensive and can usually only be purchased from specialty purveyors or online, unless you live in Alaska.
Snow Crab Legs
Snow crab are typically found in cold, northern waters, across the Atlantic and Pacific Oceans. In the Atlantic, you’ll find them from the Gulf of St. Lawrence in Canada all the way to Greenland. On the Pacific side, they are found in the Bering Sea and as far south as the Gulf of Alaska.
These are smaller than King Crab, and less meaty, but equally delicious. Snow crab legs have a more elongated shape and are easier to handle, plus easier to crack. I find them to be incredibly sweet and succulent, and they are my go-to for crab legs, not only because they’re easier to acquire, but also quite a bit less expensive.
Dungeness Crab Legs
Dungeness crab legs are primarily from the West Coast of North America. Known for their tender, succulent meat, these crab legs offer a sweet and slightly briny flavor that’s less overpowering than other crab varieties.
The legs themselves are moderately sized, making them easier to handle and crack open compared to the imposing king crab legs. Ideal for steaming, boiling, or even grilling, Dungeness crab legs are a versatile ingredient that elevates any seafood feast.
The methods we’ll discuss work well for both types, but cooking times will vary due to the size and density of the meat.
How to Serve Crab Legs
Arrange the cooked crab legs on a large platter, garnished with lemon wedges and parsley if you like. For a true feast, serve them alongside other seafood options, like shrimp or oysters, and some steamed vegetables or garlic bread.
Dipping Sauce: Go Beyond Melted Butter
Melted butter is a classic, but if you want to up your game, try a garlic butter sauce. Melt some butter and sauté garlic in it until fragrant, then add a dash of lemon juice. Trust me, it’ll change your life—or at least your crab-eating experience.
How Many Crab Legs Per Person?
If crab legs are the main event, plan for 1 to 1.5 pounds of crab legs per adult. This will yield about 4 to 8 ounces of meat, a decent serving when you factor in sides and other courses.
How to Eat Crab Legs
Start by breaking the legs at the joints. Use crab crackers or the back of a spoon to crack the shell open and extract the meat. For king crab, you can use scissors to cut along the shell to make extraction easier. Don’t forget the knuckles; they have some of the most flavorful meat.
Frequently Asked Questions
Can I reheat cooked crab legs?
Yes, you can. Place them in a steamer or boil them in hot water for about 4-5 minutes. Avoid microwaving, as it can make the meat rubbery.
How long do cooked crab legs last in the fridge?
Stored properly in an airtight container, cooked crab legs can last for 3 to 5 days in the refrigerator.
Can I cook crab legs on a stovetop griddle?
It’s not the best method, but you can. Just make sure to keep the heat moderate and to cover them to help lock in moisture. Cooking time would be similar to grilling, about 10 minutes total.
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Frozen Crab Legs (4 Methods)
Ingredients
For the dipping butter
- 4 tablespoons butter salted
- 2 cloves garlic minced
For the crab legs
- 2 pounds crab legs
- 1 lemon cut into wedges
- 2 ounces Old Bay Seasoning optional
Instructions
For the dipping butter
- Put the butter and garlic in a small saucepan over low heat to melt. Let simmer while the crab legs are cooking. Pour into two small dipping bowls.
Steaming
- Fill the bottom of a large pot with water. Place a steamer basket into the pot. Make sure the water doesn’t come up more than an inch over the top of the steamer basket. Place it on the stove over high heat until the water is boiling. If using, pour the Old Bay Seasoning into the water and allow to boil for about 1 minute.
- Place the crab legs and a few lemon wedges in the steamer basket. Put the lid on the pot and steam for 8 minutes. Transfer the crab legs to a serving platter. Serve immediately with dipping butter and lemon wedges.
Grilling
- Preheat the grill to 350 degrees F. Brush the crab legs with olive oil. When the grill is ready, place the crab legs directly on the grate. Close the lid and cook for 8 minutes, flipping them over halfway through.
- Transfer the crab legs to a serving platter. Serve immediately with dipping butter and lemon wedges.
In Instant Pot
- Pour 1 cup of water into the inner pot. Set the trivet in the pot. You may need to allow the crab legs to thaw slightly in order to get them into the pot. Place the crab legs in the pot along with some lemon wedges.
- Lock the lid into place and set the vent to sealing. Pressure cook on high for 2 minutes. When done, manually release the pressure. Open the lid and transfer the crab legs to a serving platter. Serve immediately with dipping butter and lemon wedges.
For Boiling
- Fill a large pot with water—enough to submerge the crab legs—and bring it to a rolling boil. Add salt and any other seasonings you like. Carefully drop the frozen crab legs into the boiling water. King crab will need about 6-8 minutes, whereas snow crab will be done in about 4-6 minutes.
- Once cooked, drain the water and serve immediately with melted butter and lemon wedges.
Nutrition
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.