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Those big crab legs I see at the fish shop and supermarket: How do you cook them?

  • w

Those enormous legs must be full of tasty crab and always look so tempting. Woulndn't mind giving them a try.

Any thoughts on how to prep?

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  1. King Crab Legs are cooked. You just need to defrost, if frozen, and heat them thoroughly.

    Alton Brown in a Good Eats episode recommended microwaving the legs wrapped in a damp towel.

    I usually steamed the crab legs for about 5 minutes.

    1. Make sure you get them from a good source. "Cheaper" ones ( a relative term...they are never cheap) sometimes taste/smell of ammonia. Hard to find, and nowadays almost always unaffordable, are live king crabs. Its hard to go back to the frozen ones after tasting those.

      1 Reply
      1. I have developed a technique for reheating crab legs, Snow and King, that I'll stand by. Since they are already fully cooked and have a lot of water in them, I moved away from steaming.

        I find that a gentle dry heat works best. Thaw in the fridge the night before, then place the legs on a rack in a large roasting pan, I put 'em in a 225 degree oven until they are hot. I serve 'em with drawn butter.

        I buy those things every time my local supermarket puts 'em on sale. One of Mrs. Z's favorites.

        1 Reply
        1. re: MGZ

          That's a good idea. Thanks. Will try.

        2. I buy the ones at Costco's seafood kiosk, which aren't frozen. I just bring them home, and heat them on the grill for a few minutes, then serve with melted butter and lots of lemon. So good!

          2 Replies
          1. re: boogiebaby

            Rest assured, those legs at Costco have been frozen then thawed to make them look better.

            1. re: rexster314

              As in, aren't frozen when I buy them. I didn't have to defrost them myself.

              I know they've been frozen previously - almost all king crab legs are.

          2. I usually just let them defrost and eat them cold. They may need a rinse to remove salt, though.