Preparing and Eating Crab Legs

Crab legs provide a good deal of crabmeat. However, just like lobsters, most people assume that eating crab legs is a lot of work. Here are some simple tips that can make cooking and eating crab legs a fun and delicious experience.

Boiling Crab Legs

Fill a pot approximately ½ to 2/3 full of water depending on the number of crab legs to be cooked. Add 1 tablespoon of salt. You can also add 2 tablespoons seafood seasoning if you like. Bring water to a boil. Place uncooked crab legs into the boiling water and allow the water to return to a boil. Reduce the heat and simmer for approximately 15 - 20 minutes. You can store previously frozen and thawed crab legs in your refrigerator for up to two days. Cooked crab legs will remain fresh in your refrigerator for up to three days.

For previously cooked and/or frozen crab legs, bring a pot of water (filled ½ way full) to a boil with 1 tablespoon of salt and/or 2 tablespoons of seafood seasoning. Place crab legs into the boiling water, reduce the heat, and allow to simmer for 5 minutes or until warm.

Eating Crab Legs

There are three sections that make up each crab leg. The three sections are held together by two joints. Separate each section by bending the crab leg backwards at a joint. Hold the crab leg section with a flat side toward you. Wrap your index fingers over the crab leg and place both thumbs in the center of the leg section about ½-inch apart. Push inward gently with your thumbs and the crab leg section will snap in two. Gently pull one section of the shell away then remove a large portion of crabmeat. Do the same with the other sections.

For crab legs with the claws attached, use pliers or seafood tools to partially crush the shell of the claw. Pull the shell away from the crab claws to reveal large portions of crabmeat.