Crab legs are a delicious seafood treat that many people love to eat. However, for crab leg novices, getting the sweet, tasty meat out of the hard shell can seem like an intimidating task. Have no fear! Extracting crab meat is easy to do once you know the proper techniques. In this comprehensive guide, you’ll learn foolproof methods for getting beautiful, lump crab meat out of legs quickly and efficiently.
Why Eat Crab Legs?
Before diving into the how-to, let’s first go over why you should eat crab legs in the first place Here are some of the best reasons to add crab to your diet
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Delicious, sweet flavor – Crab meat has a light, delicate flavor that is sweeter and more tender than lobster. The taste is universally enjoyed, even by picky eaters.
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Packed with nutrients – Crab legs are high in protein, omega-3 fatty acids, zinc, copper, selenium, and vitamin B12. The meat is low in calories and fat as well.
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Sustainably harvested – Crabs are sustainably caught in the wild with minimal environmental impact, Eating crab legs is an eco-friendly choice,
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Fun to eat – Kids and adults alike will have fun cracking open the hard shells to reveal the treasures inside. Eating crab can be a social, interactive dining experience.
So for great taste and good nutrition, crab legs are a stellar choice. Read on to learn the best techniques for enjoying this seafood at home.
Crab Leg Preparation
Before cracking, you’ll need to prepare and cook the crab legs properly. Here are the basic steps:
1. Purchase Frozen or Fresh Legs
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Frozen crab legs – These are flash frozen at sea to lock in freshness. Thaw overnight in the fridge before cooking.
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Fresh crab legs – Found in the seafood section, fresh legs have the best flavor but shortest shelf life. Cook ASAP.
King, snow, and Dungeness are common leg varieties. Avoid legs with an unpleasant odor.
2. Clean the Legs
Rinse thawed or fresh legs under cold water. Use a stiff brush or paper towels to scrub off any debris. Pat dry.
3. Steam the Legs
Steaming is the easiest and most common cooking method. It takes 4-8 minutes. Directions:
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Place legs in a single layer in a metal steamer basket. Do not overcrowd.
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Fill a large pot with 1-2 inches of water. Bring to a boil.
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Place steamer basket in pot, cover, and steam for 4-8 minutes until bright orange.
Boiling also works but steaming is ideal for maximum flavor and moisture.
4. Cool the Legs
After steaming, immediately transfer legs to a sheet pan or platter to stop the cooking process. Cool for 5-10 minutes before cracking.
How to Crack and Eat Crab Legs
Once cooked and cooled, it’s time for the fun part – cracking the shell and eating the meat! Here are easy step-by-step instructions for cracking crab legs and extracting the meat:
1. Twist Off the Claws
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Grasp the claw between both hands and twist each side in opposite directions.
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Twist until the shell cracks at the natural seam and the claw pulls off.
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Set cracked claws aside to tackle later.
2. Crack the Main Leg Shell
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Place the leg on a cutting board or butcher block, top side facing up.
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Use a wooden mallet or small hammer to firmly rap the leg along its length.
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Strike every few inches until the shell fully cracks open.
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Flip and repeat on the bottom side to fully break the leg open.
3. Break the Leg Apart
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With the shell cracked, use your hands to break the leg into individual segments, pulling apart at each joint.
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Break sideways, not lengthwise, to expose the meat inside.
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Pull off and discard any loose shell pieces.
4. Extract the Meat
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Use a cocktail fork, small fork, or your fingers to pull the meat out of each segment.
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Work over a bowl to catch any juices or falling meat.
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Pull out meat in whole chunks rather than shredding for the best texture.
5. Crack the Claws
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Lay each claw on its side on a hard surface. Cover with a towel to prevent splintering.
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Gently tap the claw with a mallet or hammer until the shell cracks.
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Peel back the shell and pull out the claw meat in chunks.
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Use a cocktail fork to reach into narrow spaces.
6. Enjoy Immediately
Crab meat doesn’t hold well after cracking, so it’s best to serve and eat the extracted meat right away. Enjoy it chilled, dipped in melted butter or lemon aioli for maximum flavor.
Tips for Getting the Most Meat
Follow these pro tips for getting large, whole pieces of crab meat from legs:
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Choose legs that are cold and very well chilled. Colder legs crack cleaner.
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Let cooked legs cool completely before cracking. Steam 10 minutes then cool 10 minutes.
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Crack shells slowly with firm, controlled mallets strikes. Rapid hard strikes shatter meat.
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Pull meat out carefully in chunks, don’t shred it. Keep meat intact.
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After cracking major segments, use a mallet to gently tap and open smaller crevices to expose hidden meat.
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Work over a bowl to catch all juices and flakes of meat. Don’t waste any!
Storing Leftover Crab Meat
If you can’t eat all of the crab meat at once, here are some storage tips:
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Only keep fresh crab meat for 2 days max in the fridge.
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Place meat in an airtight container to prevent drying out.
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Cover meat fully with plastic wrap directly on the surface to prevent oxidation.
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For longer storage of up to 3 months, freeze crab meat.
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Seal frozen crab meat in freezer bags, removing as much air as possible.
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Crab meat will lose some texture after thawing but remains tasty.
Follow these simple steps and you’ll be able to enjoy fresh, delicious crab meat extracted right from the shell. Cracking open crab legs does take some practice, so don’t get discouraged if it takes a few tries to master the techniques. The sweet, succulent meat inside is well worth the effort. From choosing and preparing the legs to expertly cracking the shells, this complete guide takes all the guesswork out of eating crab legs at home. Soon you’ll be able to host unforgettable crab feasts for family and friends!
Summary of Key Crab Cracking Steps
- Purchase fresh or frozen king, snow, or Dungeness crab legs
- Clean, steam, and chill the legs before cracking
- Twist off claws and set aside
- Crack main leg shell using a mallet or hammer
- Break apart legs at joints to expose meat
- Carefully extract meat in chunks using a fork
- Gently crack claws with a mallet to remove claw meat
- Serve immediately for peak freshness and flavor
- Store leftovers in an airtight container for up to 2 days
With the techniques in this guide, you’ll be able to successfully get sweet, lump crab meat out of any crab legs with confidence. Enjoy this tasty and sustainable seafood delicacy at home tonight!
Step 2: Separate the Legs
If not separated already, pull your legs apart from the cluster and set aside the claw. Don’t worry — we’ll get to it later.
Step 4: Crack the Merus
Take both thumbs and push down on the middle of the merus, but don’t crack it through all the way. You want to just lightly crack each side so you can then gently peel back the shell. If you push your thumbs in too hard, you’ll puncture the meat.
How To Get Meat Out of Snow Crab Legs – Easy and Fast
FAQ
Can you take the meat out of crab legs before cooking?
To make full use of your crab legs, you can pick out and use the meat from the knuckles. It isn’t as sweet as leg meat but tastes great in something like a crab salad sandwich. To remove the meat, pick the knuckle sections apart and separate the meat from the shell. You should get 1–3 oz.
Why is crab meat not coming out easily?
I think they were not packed or first cooked properly. To get your king crab legs to quit sticking to the shell, after you have steamed them, and they are good and hot, emerge them in cold water for just a few seconds. This should loosen the meat away from shell and still be plenty warm for cracking and eating.