10 Tips for when cooking this dish
-
Use thawed crab legs — frozen ones take longer and may steam unevenly.
-
Avoid over-steaming, or the meat may become tough.
-
A large stockpot with a steamer basket works great.
-
Add Old Bay or lemon to the steaming water for extra aroma.
-
Serve immediately for best taste and texture.
-
Crack legs gently with kitchen shears or crab crackers.
-
Melt butter slowly to avoid separating.
-
Add a splash of white wine to the butter for a gourmet touch.
-
Serve with lemon wedges to brighten the flavour.
-
Use a warm towel post-meal — cracking crab legs is hands-on!
Serve it with suggestions
-
Corn on the cob and boiled potatoes
-
Garlic bread or baguette slices
-
A crisp green salad or coleslaw
-
White wine or light beer
-
Steamed asparagus or green beans
FAQs
Q: Can I use frozen crab legs?
A: Yes, just thaw them in the fridge overnight or under cold water before steaming.
Q: How long do you steam crab legs?
A: About 5–7 minutes until heated through — they’re usually pre-cooked.
Q: Do I need a steamer basket?
A: It helps, but you can also use a metal rack or even a colander that fits inside a pot.
Q: Can I bake crab legs instead?
A: Yes, wrap them in foil with butter and bake at 375°F (190°C) for about 15 minutes.
Q: What kind of crab should I use?
A: Snow crab is sweet and easy to crack, while king crab is meatier and more decadent.
