Already Cooked: Your Job Is Gentle Heat
Our king crab legs and snow crab clusters arrive pre-cooked and frozen, so every method below is really reheating. The goal is hot, fragrant meat that never dries out; snow crab always finishes faster than king crab.
Steaming
Put two cups of water and a tablespoon of salt in a pot and bring to a boil. Set the legs on a rack over the water with your favorite seasoning, cover when the water returns to a boil, and steam about 10 to 15 minutes for king crab or 6 to 8 minutes for snow crab. Steaming is the most forgiving method and our default recommendation.
Boiling
Fill a large saucepan half full, bring to a boil, and add a tablespoon of salt plus seasonings. Add the legs, reduce to medium, and simmer about 8 minutes for snow crab or 12 to 15 minutes for king crab.
Grilling
Brush the legs all over with olive oil so they do not stick. Grill snow crab at about 300Ā°F for 5 minutes per side; give king crab about 275Ā°F for 10 minutes per side, until heated through. The grill adds a light smokiness the indoor methods cannot.
Baking
Preheat the oven to 350Ā°F. Lay the legs in a single layer in a shallow pan with about ā inch of hot water, cover with foil, and bake 10 to 12 minutes for snow crab or 15 to 20 minutes for king crab. The water and foil keep the meat steaming inside its shell.
Frequently Asked Questions
Do I need to thaw the legs first?
Overnight thawing in the refrigerator gives the most even results and the times above assume it. Cooking from frozen works in a pinch; add a few minutes and judge by heat, not the clock.
Why does king crab take longer?
Thicker shells and denser sections simply hold more cold. When reheating both kinds together, start the king crab first and add the snow crab partway through.
What do I serve with crab legs?
Drawn butter and lemon are the classics. For the full comparison of the two species before you buy, see our crab legs collection.
