Steaming Crab Legs: How Long Is Too Long?

Steaming is a popular way to cook crab legs, and it's easier than you might think. The method is favoured for its ability to preserve the sweet taste and tender texture of the meat, without overcooking it. So, how long do you steam cooked crab legs for? Well, it depends on how many crab legs you're cooking, but generally, it takes between four and fifteen minutes. If you're cooking more than fifteen crab legs, you'll need to steam them for longer.

Steaming pre-cooked crab legs

Steaming is a great way to reheat pre-cooked crab legs as it leaves them tasting fresh and juicy. It is also faster than boiling.

To steam pre-cooked crab legs, start by filling a large pot with about two inches of water. Place a steamer or colander over the water, ensuring there is space between the steamer/colander and the water. Cover the pot and heat over high heat until the water is boiling.

Once the water is boiling, place the crab legs in the steamer/colander and cover with a lid. Steam the crab legs for 4 to 8 minutes, depending on the number of legs you are cooking. For 15 or fewer legs, steam for 4 minutes. For more than 15 legs, steam for an additional 4 minutes, for a total of 8 minutes.

After steaming, remove the crab legs from the pot and check to ensure they are heated through. Serve immediately with melted butter, Old Bay seasoning, and lemon wedges for a restaurant-quality dish.

How long to steam frozen crab legs

Steaming is the best way to cook crab legs, as it helps preserve the crab's pure, sweet taste and tender texture. It is also less likely to overcook the crab legs, which can happen when boiling.

To steam frozen crab legs, first rinse off any thicker areas of ice glaze under cold, running water. This will ensure even heating. Next, fill a pot with an inch or two of water and add a steamer basket or colander. Bring the water to a boil, then place the crab legs in the steamer basket. Cover the pot and let the legs steam for four to eight minutes for thawed crab legs, and six to ten minutes for frozen crab legs. You'll know the crab legs are cooked when the meat is hot all the way through and appears reddish-pink and juicy.

If you don't have a steamer basket, you can use a colander instead. Just make sure that your pot is big enough to hold it and that the lid fits securely. If it's not a perfect fit, use aluminum foil to create a tight seal. Be careful when removing the foil and releasing the steam.

It is also possible to steam crab legs in the oven. Preheat the oven to 350° F. Arrange the crab legs in a deep glass baking dish, adding enough water to partially submerge the crab legs (around 1/2 an inch). Cover the baking dish with aluminum foil and poke a few holes in the top. Bake frozen crab legs for 25 minutes.

The best pot for steaming crab legs

Steaming is considered the best way to cook crab legs, and it's far easier than you might think. All you need is a big pot and a steamer basket, or a colander in a pinch.

Choose a pot large enough to hold the crab legs and a steamer basket. It should have a tight-fitting lid. If you don't have a steamer basket, you can use a colander, as long as your pot is big enough to hold it and the lid still fits securely. If it's not a perfect fit, use aluminium foil underneath the lid to create a tight seal—just be careful when removing the foil and releasing the steam.

A multi-functional pressure cooker, such as an Instant Pot, can also be used to steam crab legs. Place a trivet in the pot, add water, and put the crab legs on top.

A steaming pot with an insert that allows you to place the crab legs above the water is ideal. You can also use a regular pot and place the crab legs inside a metal colander, which you then place inside the pot above the boiling water.

How to tell when crab legs are cooked

Crab legs are usually sold pre-cooked and flash-frozen, so steaming crab legs is a way to reheat them. The steaming method is preferred because the gentle, moist heat helps preserve the pure, sweet taste and tender texture of the meat. They are also less likely to overcook and turn rubbery or lose their juices, as they often do when boiled.

• The crab legs will be cooked through when you can smell them.
• The meat should be hot all the way through.
• The flesh should appear reddish-pink and juicy.
• The crab legs will turn a bright red and emit a cooked seafood aroma.
• The crab legs will be warmed through.
• The crab legs will be browned in spots and you may hear intermittent crackling.

How to serve steamed crab legs

Steaming is considered the best way to cook crab legs, as it helps preserve the sweet taste and tender texture of the meat. It also reduces the chances of overcooking, which can make the meat rubbery.

To steam crab legs, you'll need a large pot with a tight-fitting lid and a steamer basket or a colander. Start by filling the pot with an inch or two of water and placing the steamer basket or colander on top. Season the water with salt or other seasonings like bay leaves, lemon wedges, Old Bay seasoning, or a splash of white wine. Bring the water to a boil. Then, place the crab legs in the steamer basket, cover the pot, and let them steam for four to eight minutes, depending on whether they are thawed or frozen.

Once the crab legs are cooked, cool them slightly before serving. Crab legs are often served with melted butter and lemon wedges. You can also serve them with various sauces like garlic butter, cocktail sauce, or aioli. Don't forget to provide the necessary tools for cracking and enjoying the crab legs, such as crab crackers, small forks, and kitchen shears.

• Arrange the crab legs on a large platter with lemon wedges and sauce bowls for an elegant presentation. Garnish with fresh herbs or edible flowers for a restaurant-quality look.
• If you're serving King crab legs, use kitchen scissors to cut down the shell of a leg lengthwise, then fold it open to expose the meat inside.
• For each leg, use two hands on each end to gently bend it back and forth until the shell breaks, and the meat should slide out easily.
• For the claws, use a cracker or your teeth to break open the shell, being careful not to apply too much pressure to avoid crushing the meat inside.

Frequently asked questions