Recipe for Crab Legs

It can be enjoyable and satisfying to cook crab legs at home, especially if you want to wow your family with something unique. In addition to being delicious, crab legs are a fantastic source of protein and a nutritious supplement to your family’s diet. Whether you boil, steam, or broil them, they are surprisingly simple to make. This tutorial will bring you through the fundamentals of choosing, preparing, and enjoying crab legs, guaranteeing a delicious and nourishing seafood supper. Additionally, you’ll be preparing crab legs like a pro chef in no time with a few professional tips and methods, all while keeping the process stress-free and pleasurable.

Ingredient Breakdown & Substitutions

• Crab Legs: Either fresh or frozen work well.
• Butter: Unsalted is preferred. For a dairy-free option, use a plant-based butter alternative.
• Old Bay Seasoning: Make your own blend with celery salt, paprika, black pepper, and cayenne pepper.
• Lemon Wedges: For a different acidic touch, try limes.

How to Choose Crab Legs at the Store

When shopping for crab legs, you’ll typically find several types:

• Snow Crab: Known for their long, slender legs and sweet meat. Ideal for first-timers due to their easier handling.
• King Crab: Larger and meatier, with a rich flavor. They’re a bit pricier but are considered a gourmet option.
• Dungeness Crab: Smaller and rounder, known for their delicate and sweet flavor.

For the best quality, look for crab legs with a bright shell and a fresh sea aroma. Avoid any with an overly fishy smell or discolored spots. Frozen crab legs should be well-sealed with no visible ice crystals or freezer burn. Generally, snow crab legs are recommended for their balance of flavor, size, and value.

How to eat Crab Legs

For King crab legs, take a pair of kitchen scissors and simple cut down the shell of a leg lengthwise. Fold it open to expose the meat inside.

For Snow Crab legs:

1. Start by removing each individual leg from the cluster by snapping it off at the cluster.
2. Break each leg into two parts by snapping at the joint.
3. For each leg part use two hands on each end to gently bend back and forth until the shell breaks. The meat should slide out easily from the shell.
4. For claws, use a cracker or your teeth to break open the shell. Do not apply too much pressure or you’ll crush the meat inside. Peel back the shell until you can easily slide the meat out.
5. For the cluster, crack it gently with your hands and fold it open. The meat is found on the inside. Use a small fork to remove all the pockets of meat.