How to Prepare Ready-to-Eat Crab Legs for a Delicious Meal

Crab legs are a delicious treat that can take any meal from basic to luxurious in an instant. Their tender meat and sweet, briny flavor make them a fantastic choice for special occasions and weeknight dinners alike. While live crabs require complex preparation, ready-to-eat crab legs provide all the deliciousness of fresh crab without the work. If you’ve picked up some pre-cooked frozen crab legs at the store but aren’t sure how to prepare them, have no fear! In this comprehensive guide, we’ll walk through everything you need to know to prepare ready-to-eat crab legs for a fantastic meal.

An Overview of Pre-Cooked Crab Legs

Before jumping into preparation techniques, it’s helpful to understand what ready-to-eat crab legs are. Essentially, they are raw crab legs that have been pre-cooked and flash frozen soon after being caught. This pre-cooking process allows the crab legs to retain maximum freshness and flavor. The quick freeze ensures all that delicious texture and taste is locked in!

When you purchase pre-cooked frozen crab legs from the market, all you need to do is thaw, heat, and serve. This makes enjoying premium crab meat incredibly easy, with no need for messy prep work or intricate cooking. The most common varieties of crab sold pre-cooked are king crab legs, snow crab legs, and Dungeness crab legs.

Step 1: Proper Thawing is Crucial

After selecting your frozen pre-cooked crab legs the first step is allowing them to safely thaw. Proper thawing helps prevent bacterial growth and ensures the legs cook evenly later on. Here are some recommended thawing techniques

• Refrigerator thawing: Place legs in a bowl and leave in the fridge for 18-24 hours. Flip and rotate legs periodically as they thaw.

• Cold water thawing: Submerge legs in a bowl or pot of cold tap water, changing water every 30 minutes. Legs should be thawed in 2-3 hours.

• Microwave thawing: Place legs on a microwave-safe plate in a single layer. Microwave in 30 second bursts, flipping between bursts, until thawed. Avoid partial cooking.

The crab legs are ready to be cooked once they are limp and bendable, not stiff.

Step 2: Cleaning and Drying

After thawing the crab legs, briefly rinse them under cold running water to remove any impurities. Gently scrub away any debris with a soft brush or paper towels. Pat the legs completely dry with paper towels before cooking. Proper drying prevents steaming instead of searing.

Step 3: Cook Thoroughly Using a Preferred Method

Now it’s time to cook your thawed and cleaned crab legs. There are several cooking methods to choose from, each with their own benefits.

Boiling

Boiling is a popular cooking method that infuses flavor into the crab meat.

• Fill a large pot halfway with salted water and bring to a boil.
• Add crab legs and boil 4 minutes for under 15 legs, 8 minutes for over 15 legs.
• Remove crab legs with tongs and serve immediately.

For extra flavor, add garlic, lemon, or crab boil seasoning to the pot.

Steaming

Steaming crab legs perfectly cooks the meat while retaining moisture and flavor.

• In a large pot, bring 2 inches of water to a boil.
• Place legs in a steamer basket or perforated insert above water.
• Steam for 4 minutes for under 15 legs, 8 minutes for over 15 legs.
• Remove basket and serve crab legs immediately.

Baking

Baking crab legs in the oven is hands-off and convenient.

• Preheat oven to 400°F. Line a baking sheet with foil.
• Arrange legs in a single layer with space between each.
• Lightly brush legs with melted butter or oil.
• Bake 15-20 minutes until opaque and warmed through.

Grilling

For smoky flavor, grilling crab legs is fantastic.

• Preheat grill to medium high. Oil grates to prevent sticking.
• Grill legs 2-3 minutes per side until opaque.
• Brush with melted butter and seasoning when flipping.

Sautéing

Sautéing crab legs in a pan adds versatility and fast cooking.

• Heat 1 Tbsp oil in a large pan over medium-high heat.
• Add legs and sauté 2 minutes per side until warmed through.
• Toss with garlic, herbs, citrus, or other flavorings.

Regardless of cooking method, check often for doneness – overcooking makes crab meat rubbery.

Step 4: Cracking and Serving

Once cooked, use a mallet or shell cracker to break open and access the meat. Serve crab legs with melted butter, lemon wedges, and dipping sauces. Placing a tablecloth down helps with messy cleanup!

Some tasty dipping sauce ideas:

• Melted butter, lemon juice, garlic
• Melted butter, parsley, Old Bay seasoning
• Olive oil, lemon juice, black pepper
• Mayo, sriracha, lime juice

Tips for Perfect Crab Legs Every Time

Follow these tips for flawless ready-to-eat crab legs:

• If legs are still frozen, add a few extra minutes to the cooking time.
• Cut legs in half width-wise before cooking for easier meat removal.
• Combine cooking methods like grilling pre-boiled legs for 2-3 minutes per side.
• Let cooked legs rest 5 minutes before cracking – allows juices to reabsorb.
• Provide small forks, crab picks, and lemon wedges for easy meat extraction.

With these simple techniques, you’ll be able to prepare incredible ready-to-eat crab legs to impress your family and friends. The sweet, succulent meat of premium crab can be enjoyed by anyone with these fool-proof preparation methods. Feel free to get creative with seasonings and cooking techniques until you’ve mastered your favorite crab leg recipe!