Crab legs make an elegant yet simple seafood dish. Most store-bought crab legs are already cooked and frozen, so cooking them is really about reheating gently to preserve their sweet, tender flavor.
Whether you prefer boiling, steaming, baking, or broiling, each method has its own advantages—quick, hands‑off, or full of flavor.
How to Cook Crab Legs
Crab legs are usually sold pre‑cooked and frozen, so you only need to warm them through.
Common types include king crab, snow crab, and Dungeness crab, each offering slightly different textures and sweetness.
The main cooking methods—boiling, steaming, baking, or broiling—heat the crab evenly while keeping the meat moist.
Seasoning is usually applied after because flavors don’t penetrate the shell deeply.
Ingredients
- Pre-cooked crab legs (snow, king, or Dungeness), thawed or frozen
- Water (for boiling or steaming)
- Salt, lemon wedges, and optional Old Bay or seafood seasoning
- Butter (melted) or olive oil—for brushing or dipping
- Optional aromatics: garlic, herbs, wine for steaming or boiling
Instructions
Boiling Method
- Fill a large pot with enough water to cover the crab legs. Season with 1 tbsp salt (and Optional: lemon wedges, Old Bay).
- Bring water to a boil, then add crab legs (bend clusters to fit).
- Reduce heat to a simmer and cook 4–6 minutes if thawed, 6–8 if frozen.
- Use tongs to remove and let cool slightly before serving.
Steaming Method
- Add 1–2 inches of water to a large pot. Place a steamer basket or colander on top.
- Add optional aromatics (lemon juice, herbs, seasoning).
- Bring to a boil, then arrange crab legs in the basket. Cover and steam 5–7 minutes if thawed, or 8–10 if frozen.
- Carefully remove the legs, keeping them warm until serving.
Baking (Oven) Method
- Preheat oven to 350°F (175 °C).
- Arrange crab legs on a foil-lined baking dish. Add about ½ inch of water for moist heat. Cover with foil.
- Bake 8–10 minutes if thawed, or 15–20 minutes if frozen.
- Alternatively, for dry bake: brush legs with melted butter or oil and bake at 375 °F for 7–8 minutes.
Broiling Method
- Preheat the broiler. Place crab legs on a baking sheet about 5–6 inches from the heat source.
- Brush with melted butter or oil if desired. Broil 3–4 minutes per side until lightly browned.
- Watch closely to prevent burning.
Extra Tips
| Tip | Why it matters |
|---|---|
| Thaw crab legs in the fridge overnight | Ensures even heating and tender texture |
| Use long tongs or seafood tools | Keeps hands safe and avoids splashes |
| Don’t overcook | Overheating makes meat dry and rubbery |
| Add seasoning or lemon after cooking | Shell blocks most flavors during cooking |
| Serve with garlic butter or lemon | Enhances the delicate crab flavor |
| Save the shells | Use for crab stock or bisque later |
| Plan ~1 lb per person | Each pound is roughly one cluster; adjust for appetite |
Conclusion
Cooking crab legs at home is straightforward and rewarding. With just a few minutes in boiling water, steam, oven, or under the broiler, you’ll transform frozen crab legs into succulent, flavorful seafood.
Whether you favor speed, texture, or convenience, there’s a method to suit your setup. Serve with melted butter and lemon for a classic finish—and enjoy every delicate bite.