Crab legs are a delicious seafood treat that many find intimidating to eat. With their hard shells and hidden meat, tackling crab legs takes some technique. But cracking and enjoying crab legs is easy to master with the right tools and techniques. This step-by-step guide will teach you everything you need to know to eat crab legs like a pro.
Gather the Necessary Tools
Before cooking and eating crab legs, gather a few essential tools to make the process easier:
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Crab cracker or mallet – A must-have for cracking the hard shell, Looks like pliers or a small hammer
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Small fork or pick – Helps pull meat out of narrow spaces.
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Kitchen shears – Make cutting through shells simple.
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Small bowl – Collects cracked shell pieces
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Seafood knife – A sharp knife to cut leg joints.
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Nutcracker – Can substitute for a crab cracker.
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Bib – Cracking crab legs is messy! Protect clothing.
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Moist towelettes – Nice for cleaning buttery fingers.
You’ll also need melted butter or sauce for dipping the crab meat. Now you’re ready to start cracking!
Cook the Crab Legs Correctly
For tender meat, it’s crucial to cook crab legs properly. Steaming is the best method:
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Place legs in a steamer basket in a large pot with a couple inches of water below.
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Bring water to a boil then steam legs for 4-8 minutes depending on thickness. Don’t overcook.
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Test doneness when meat is opaque white.
Boiling makes the meat tough. Grilling or broiling also works well for added smoky flavor. Just watch closely to prevent overcooking.
Break Apart and Separate the Legs
After cooking, let legs cool briefly before handling. Twist and break each leg apart at the natural joints.
Bend back and forth to fully separate into smaller sections. This makes them easier to manage compared to whole legs.
Use kitchen shears if needed to cut through shells at joints for better separation. Keep joint sections around 5-6 inches long.
Split the Leg Shell Along the Edges
Take a separated leg section and wedge a seafood knife into the top shell edge. Cut along one side to split the shell. Repeat on the other side to open it like a book.
Be careful not to cut too deep and risk the meat itself. Just split the shell.
Crack Open the Leg Shell
This is where your crab cracker comes in handy! With the shell split, place the leg section in the cracker with inside of shell facing up.
Use moderate force to squeeze or tap the cracker to break the shell without shattering it. Just crack enough to expose the meat.
You can also use a mallet or nutcracker if no crab cracker.
Extract and Enjoy the Sweet Meat
Once cracked, use a fork or pick to pull the meat out of the leg in one piece if possible.
Have a small bowl to collect little shell fragments to keep things tidy.
Dip the crab meat in melted butter or sauce! Discard shells and move to the next leg section.
Tackle the Claws
Cracking claws takes extra care. Twist off the small pincer tip of each claw.
For the larger part, place it sideways in your cracker with claw curve against one jaw.
Squeeze just until the shell cracks, rotate and repeat on other side. Carefully break off shell to expose the meat.
Use your pick to pull out the chunky claw meat completely. Take your time getting all the hidden goodness!
Helpful Tips for Success
Follow these useful tips for flawless crab leg feasting:
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Work over newspaper for quick cleanup.
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Don’t hit shells too hard or meat can shatter.
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Leg meat can be stringy. Use picks to separate strands.
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Watch for inedible cartilage in leg cavities. Remove any you find.
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Serve steaming broth over rice for a tasty side.
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Refrigerate leftover meat up to 2 days for sandwiches or crab cakes.
With the right tools and techniques, cracking and eating crab legs is easy. Just take your time and don’t rush the cracking process. Now go enjoy the sweet, briny flavor of fresh crab meat!
Crab Legs vs. Whole Crabs
The type of meat found in the body and legs of a crab is different. The claws and legs have milder white meat, while the body has richer brown meat.
Some crabs get delivered to you whole, which affects how you cook and eat them. Youll generally remove the legs from the body and then extract the meat from each part.
Crack the Claw
Many people like the meat in the claw best because it is the sweetest. You can also use a mallet or crab cracker to apply pressure and break into the crabs claw.
Start by applying a small amount of pressure to crack the shell and then build up the amount until you hear the shell crack. If you press too hard, you risk shattering the crab shell — no one wants to pick through shell pieces to get to the meat. If youre worried about juice spraying everywhere, you can wrap a dishcloth around the claws first.
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FAQ
What part of crab legs can you not eat?
The part of the crab that is generally considered poisonous and should not be eaten is the crab’s internal organs, particularly the gills and the visceral mass (often referred to as the “crab mustard”). These parts can accumulate toxins and contaminants from their environment.