King crab legs spoil rapidly. For that reason, don’t thaw them out days in advance. Most crab legs are sold frozen to preserve their freshness. You won’t find a lot of fresh crab unless you live near the ocean. If you’re getting a fresh crab, remember to clean it.
If you have the opportunity to cook the legs whole, leave them alone. It not only saves you a little extra work, but it helps ensure the meat stays juicy and tender.
Leave the shell closed and intact until you have finished cooking the legs. Then, you can pull them open at the cut you made. They will be easier to open this way. Don’t pull open the shell or cut it too deeply. Exposing the meat makes it more likely to dry out while it’s cooking. Score the shell, but don’t cut through it.
If you don’t have a steamer insert, try using a metal colander. You may also be able to fit something like a wire cooling rack or foil inside the pot. The water level doesn’t have to be exact. The most important part is adding enough to last throughout the steaming process while also making sure the crab legs aren’t submerged.
You can use fewer lemons or garlic cloves if you wish. You could also use store-bought minced garlic or chop up the garlic bulbs if you prefer.
Do a final check on the water. It shouldn’t touch the steamer basket once you place it inside the pot. If the water level is too high, let the water cool, then pour some of it out into the sink.
If you’re cooking a lot of crab legs, plan on dividing them into batches. This will ensure they all get an equal amount of time in the basket and plenty of steam. Stuffing too many in at once could cause them to cook unevenly.
Making a sauce is optional and the crab legs will taste fine on their own as well.
Be careful about using different temperatures. It will effect how long the crab legs take to cook. High heat settings could also cause the meat to dry out.
If you can’t fit all of the crab legs, split them into batches or use multiple sheets. Don’t try stacking them. They won’t cook at the same rate.
Wear rubber kitchen gloves to avoid the possibility of coming into contact with scalding water. The water isn’t strictly necessary, but it’s useful for keeping the crab legs moist while they bake. Without the water, the meat could turn out dry and rubbery.
You can customize the flavor mixture any way you want. For example, you could add ingredients like salt, cajun seasoning, or other herbs like dill. If you like the crab legs plain, you don’t have to add anything at all.
Consider saving half of a butter sauce mixture to eat with the crab legs after they finish cooking. You don’t have to do this, but it’s a way to give the crab more flavor.
Keep in mind that the cooking time will vary depending on your oven and the heat setting used.
If your grill has a limited temperature range, using a medium setting is fine. Remember to watch the crab legs carefully to ensure they don’t overcook.
If you don’t have a brush, you can rub the oil onto the crab legs by hand. Another option is to roll them in the oil. You could also wrap the crab legs in aluminum foil. It’s safe to use on the grill and will prevent them from sticking. If you plan on seasoning the crab legs before cooking them, use foil instead of oil.
The foil isn’t necessary if you plan on cooking the crab legs plain. Simply coat them in oil to prevent them from sticking to the grill.
For additional flavor, chop up 5 cloves of garlic and sprinkle them over the crab legs. Add ½ of a cup (2. 5 g) of parsley, 1 teaspoon (5. 69 g) of sea salt, and 1 teaspoon (2. 33 g) of black pepper as well. You can also melt some butter to pour over the crab legs once you’re done grilling them.
If you’re cooking the crab legs in foil, be sure to wrap them up tightly to lock in any added seasonings. Butter and other ingredients won’t do you any good if they leak out!
Note that the cooking time can vary a lot depending on your grill and the heat setting used. All grills cook food at a different rate. Keep an eye on the crab legs to prevent them from burning.
Make sure the crab legs are completely submerged in the water or else they may not cook evenly. If your stock pot is too small, cook the crab legs in batches or use multiple pots.
The salt is useful for seasoning the crab legs and getting them to cook at a more uniform rate. Even if you don’t plan on adding anything else, the salt is worth adding.
The water has to be boiling before you put the crab legs into the pot. If it isn’t boiling, you will have a much harder time determining when the crab legs are done cooking.
Any parts that are out of the water won’t get cooked. If you want the legs to cook at the same rate, keep them submerged. If you can’t fit all of the legs into the pot, save some of them to cook later.
Plan on simmering the crab legs until they’re done. Check the water for tiny, consistent bubbles and wisps of steam. Start the timer once the water reaches that point.
Try serving the warm crab legs with melted butter and lemon juice. You could also enjoy them plain if you wish.
