Steaming Crabs: Xl Pressure Cooker Method

There are various ways to cook crabs, including boiling, steaming, and pressure cooking. While some people prefer to cook crabs in a large pot of boiling water, others opt for steaming or pressure cooking to retain flavour and sweetness. When it comes to pressure cooking, live crabs can be cooked in under 5 minutes, resulting in sweeter meat that is easier to remove from the shell. However, it is important to note that the cooking time may vary depending on the size of the crabs and the number of crabs being cooked. Additionally, it is recommended to use a multi-functional pressure cooker with a trivet and water to steam crab legs. The cooking time for crab legs in a pressure cooker is typically around 2 to 3 minutes, followed by a quick release of pressure.

Instant Pot recipes for crab legs

There are a few ways to cook crab legs in an Instant Pot. Here are two recipes to get you started.

Recipe 1: Instant Pot Simple Steamed Crab Legs

Ingredients:

• 2 pounds frozen king crab legs
• 1 medium lemon, juiced
• 1/3 cup butter, melted

Instructions:

• Place a trivet in a multi-functional pressure cooker (such as Instant Pot) and add water.
• Place crab legs on top of the trivet; you may need to let them thaw for a few minutes so they will fit.
• Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 3 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Use tongs to transfer crab legs to a serving dish.
• Squeeze lemon juice on top and serve with melted butter.

Recipe 2: Instant Pot Crab Legs

Ingredients:

• 4 Crab Leg clusters
• 2 Tablespoons garlic-minced or chopped
• 1 Tablespoon Tony Chachere’s seasoning
• 2 Tablespoons of butter, melted

Instructions:

• Place a trivet in the Instant Pot and pour in water.
• Add Tony Chachere’s seasoning.
• Place sliced lemons on the trivet.
• Add crab legs to the pot.
• Close the lid and move the valve to the "seal" position.
• Cook on manual high for 2 minutes.
• When the timer beeps, move the seal to "release" and quick-release all pressure.
• Once the pressure is released, take off the lid.
• Let the crab legs continue to steam in the Instant Pot for up to 5 minutes.
• Serve with melted butter.

Tips for cooking crab legs in an Instant Pot:

• Adjust the garlic and seasoning to your taste. If you want a more intense flavour, you can double or triple the amount of seasoning and garlic in the recipe.
• Keep the cooking liquid and use it for dipping your crab meat.
• Buy crab crackers and splitters to make it easier to eat the crab legs.
• Don't forget to eat the knuckle meat! There is a lot of crab meat in there. Try pulling the knuckle meat out and putting it in the butter while you eat the legs.
• Take the trash out after dinner. Crab leg scraps can smell bad if left overnight.

Boiling vs steaming

Boiling vs. Steaming

The Basics

Steaming and boiling are two of the most popular ways to cook crabs, but each method has its pros and cons. Both methods can be used to cook crab legs, lump, jumbo lump, crab cakes, or the whole crab.

Steaming

Steaming is a popular way to cook crabs, especially in Maryland and along the eastern shore. It provides an even and gentle cook for the delicate meat, infusing it with exquisite flavour without the threat of overcooking. The meat is exposed to a steadily consistent temperature throughout, ensuring everything is cooked through and comes out a vibrant bright orange.

Boiling

A crab boil is a time-honoured tradition in some parts of the country, and a popular choice for a summertime cookout. Boiling allows cooks to infuse the meat with a seasoned stock—a mixture of salt, beer, wine, herbs, and seasonings. This method gets as much flavour as possible into the meat without a high risk of overcooking it.

The Verdict

When it comes to the best method, it depends on your personal preference and what you plan to do with the crab meat. If you're looking for a more savory dish, steaming is the way to go. However, if you want to infuse your crab with additional flavours, boiling in a seasoned stock might be the better option.

Pressure Cooking

Some people also choose to pressure cook crab legs, although this method is not as common as steaming or boiling. Pressure cooking crab legs can be risky as they cook very quickly and can easily be overcooked. However, a few people have reported success with pressure steaming, which is quicker than regular steaming but not as long as pressure cooking.

How to pick and prepare crabs

Preparing crabs can be a little tricky, but it's worth it for the sweet, fresh meat. Here's a step-by-step guide on how to pick and prepare crabs:

Picking Crabs:

Start by setting up your workspace. Cover a large area with newspaper as it's going to get messy. You'll need three bowls: one for your cooked crabs, one for good shells (to make stocks and sauces), and one for the pure meat. It's also useful to have crab claw crackers, nutcrackers, wooden mallets, and paper towels.

Now, you're ready to start picking:

• Remove the legs and claws by grabbing the very base of each and pulling them away. Set the legs aside.
• Turn the crab over and locate the plate on the bottom. For male crabs, this will be narrow and pointy; for female crabs, it will be wide and triangular. Slip your finger under the plate, peel it back, then grab and pull the whole thing away.
• Open the body by wedging your thumbs on opposite sides and pulling the top away from the bottom.
• Remove the feathery cones (the crab's lungs) and discard them. They are not toxic, but they are indigestible and don't taste good.
• Scrape out the greenish gooey stuff (the liver or tomalley) in the centre. This is edible and loved by many. If you have a female crab, look for bright orange stuff (roe or eggs, also called "coral"), which is also edible and delicious.
• Break the body in half to access the channels of meat in the cartilage.
• Pick out the meat from the maze of channels—this will get easier with practice!
• For the claws and legs, gently pull off the lower part of each. The inner claw meat should come away with it, attached to a fin-shaped cartilage. Pinch the meat at the base to separate it from the cartilage.
• For the legs, break the joints backward to extract the meat. Again, it will likely stay attached to a thin piece of cartilage, which you can slip the meat from.
• Finish by cracking the hard-shelled claws and knuckles with a nutcracker. Use just enough pressure to crack the shell, then gently increase pressure to pick away the shell and extract the meat.

Preparing Crabs:

• Choose a crab that feels heavy for its size and smells fresh. If it's alive, make sure it's active.
• Crabs are best cooked immediately after killing. Ask your fishmonger to do this, then cook it as soon as you can. Never buy a dead, uncooked crab as it may no longer be safe to eat.
• Bring a large pan of well-salted water to a boil. Lower in the crab and simmer for 12 minutes per kg.
• Leave the crab to cool a little in the liquid, then transfer to a tray and place in the fridge to cool completely.
• Lay the crab on its back and twist off the claws and legs, setting them aside.
• Push down on the crab with the palm of your hand, then get your fingers between the gap where the body meets the shell and pull upwards to separate the body from the shell.
• Pull away and discard the feathery gills (also known as "dead man's fingers").
• Use a spoon to scoop out the brown meat from the shell and transfer it to a bowl.
• Cut the main body in half using a large knife.
• Use a lobster pick or skewer to pick out the white meat from the cavities, adding it to a separate bowl.
• Crack the claws and legs with a heavy object like a hammer or rolling pin, being careful not to shatter the shell into small pieces.
• Remove the meat with a lobster pick or teaspoon, discarding the cartilage in the middle of the claws and legs.
• Check the bowl for shell fragments by shaking it—shell pieces will 'ping' against the side.

Now you're ready to steam your crabs in your XL pressure cooker!

How to season crab

Yes, you can steam live crabs in your XL pressure cooker. Here's a step-by-step guide on how to prepare and season crab before steaming:

Step 1: Prepare the Crabs

Before seasoning, ensure that you have sourced fresh crabs. If your crabs are frozen, you will need to thaw them first. Place them in a bowl overnight in the refrigerator to thaw, or use the quick-thaw method by running them under cool water until all the ice has melted.

Step 2: Choose Your Seasonings

The type of seasonings you use will depend on your personal preference and the intensity of flavour you desire. You can go for a classic option like Old Bay seasoning, or create your own blend using salt, pepper, lemon juice, and lemon rinds. If you want a spicier kick, consider cajun seasoning or chilli powder. For an Asian-inspired flavour profile, try using soy sauce, sesame oil, and cilantro.

Step 3: Seasoning Technique

You can season the crabs directly or add flavour to the steaming liquid. If you're using a two-part steamer pot or a pressure cooker, fill the bottom part with water, beer, or vinegar, and add your chosen seasonings. Bring this to a boil. You can also add sliced lemons, bay leaves, or a splash of white wine to enhance the aroma.

Step 4: Layer and Season the Crabs

Using tongs, carefully place 3-4 crabs belly-down on the steaming rack. Sprinkle a generous amount of your chosen seasoning blend over this first layer. Then, add 3-4 more crabs on top, creating a second layer, and season again.

Step 5: Steam the Crabs

Cover the pot with a lid and let the crabs steam for about 18-20 minutes, depending on their size. They are done when their shells turn orange and the meat flakes easily when tested with a fork.

Step 6: Serve

Carefully remove the crabs from the pot using clean tongs. Serve them on a platter with a sprinkling of seafood seasoning and some lemon wedges on the side. You can also provide melted butter or garlic butter for dipping.

Remember, the key to successful seasoning is to enhance the natural flavour of the crab without overwhelming it. Enjoy your freshly steamed crabs!

How long to cook crab

Yes, you can steam live crabs in your XL pressure cooker. However, there are a few things to keep in mind. Firstly, crab meat is delicate, and overcooking can easily ruin its texture and taste. Secondly, live crabs should not be cooked indoors due to the strong odour they release during cooking. It is recommended to cook them outdoors or in a well-ventilated area.

Now, for the cooking instructions:

The cooking time for crab legs in a pressure cooker varies depending on the type of crab and the size of the legs. Here is a general guide:

• King Crab Legs: For frozen king crab legs, set your pressure cooker to high pressure and cook for 3 minutes. Then, allow 10 minutes for the pressure to build before releasing it carefully using the quick-release method. This process should take about 5 minutes.
• Snow Crab Legs: For frozen snow crab legs, some people recommend cooking at high pressure for 5 minutes with a quick release. However, others suggest that even 3 minutes is sufficient for snow crab legs, following the same procedure as for king crab legs.
• Crab Clusters: For crab leg clusters, a recipe recommends cooking on manual high pressure for 2 minutes, followed by a quick release. After releasing the pressure, let the crab legs continue to steam in the pot for up to 5 minutes.

In general, it is important to follow the manufacturer's instructions for your specific pressure cooker and to keep a close eye on the cooking process to avoid overcooking the crab. Remember that crab meat cooks very quickly, and even the shells release their flavour in 15-20 minutes.

Frequently asked questions