How To Cook Alaskan Snow Crab Legs - How To Cook. Just don’t leave them on the heat for too long, as you want the meat to stay moist and tender. Steaming crab legs is very similar to boiling them.
The meat itself is tender and light, readily flaked into delicate, springy fibers that work well with pasta. Set up the steamer basket. Steaming crab legs is very similar to boiling them. Drop snow crab into boiling water. Cover the dish with foil and poke a few holes in the foil to let out steam. Cooking times and temperatures may vary. Just don’t leave them on the heat for too long, as you want the meat to stay moist and tender. If the crab is thawed, leave it in the pot for 4‒5 minutes. Once you drop the crab in, cover the pot and let it come back to a gentle simmer. Wash your crab legs with water and place them in a deep baking dish with about ¼ to ½ inch of water covering the bottom.
Wash your crab legs with water and place them in a deep baking dish with about ¼ to ½ inch of water covering the bottom. Whatever you don’t finish or use can be stored in the refrigerator for three to five days. Crab legs should be soaked in 1 tablespoon of water per 8 ounces. Snow crab legs can be enjoyed chilled or warmed by steaming, boiling or baking. Wait until you have a strong rolling boil before you put the crab in the pot. Drop snow crab into boiling water. Imitation snow crab legs can be used to make a variation of crab cakes. It’ll never take more than 10 minutes for your pot of crab legs to get hot enough to produce steam. Serve hot with melted butter and lemon wedges / old bay seasoning if desired. Cooking times and temperatures may vary. Preheat your oven to 350 degrees fahrenheit.
