Frozen Crab Legs (4 Methods)

4.93 from 27 votes

Here are four methods for how to cook frozen crab legs without drying them out.

Prep Time3

Course: Main Course

Cuisine: American

Keyword: Crab

Servings: people

Calories: 403kcal

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.

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.

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.

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.

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.