Any idea how to cook crab legs?

Page 2 - Seeking answers? Join the AnandTech community: where nearly half-a-million members share solutions and discuss the latest tech.

NL5

Diamond Member
Apr 28, 2003
3,286
12
81
Originally posted by: alfa147x
Originally posted by: NL5
If they are already oe they nly need about 5 minutes to boil. If they are uncooked, about 20........

Yuuuummmmmm, fresh crab............ :)

they were uncooked i put them in for 15ish and they were fine

Yeah, for just legs that's probably good, I was thinking of whole crab.


 

Alistar7

Lifer
May 13, 2002
11,978
0
0
Tip for getting that sweet meat out of the shell mostly intact without the smallest amount of effort, scissors. Cut along the botton side (white) and you will get the whole section of crab meat out in one piece.
 

ponyo

Lifer
Feb 14, 2002
19,688
2,811
126
Originally posted by: Alistar7
Tip for getting that sweet meat out of the shell mostly intact without the smallest amount of effort, scissors. Cut along the botton side (white) and you will get the whole section of crab meat out in one piece.

That's the method I use. We eat lot of Red King Crab legs in the winter time. In the summertime, legs are too small so we don't bother. We substitute lobster tails during the summer but it's not as good or sweet as crab legs.

box of legs I'm eating now

leg size perspective
 

Rudee

Lifer
Apr 23, 2000
11,218
2
76
Bring water to a boil. If the legs are frozen, let them cook 7-9 minutes. If they are thawed, 4-6 minutes.
 

Sinsear

Diamond Member
Jan 13, 2007
6,439
80
91
While boiling seems the consensus here, don't discount the good ole bbq. That's how I do em. Chuck em straight on the grill for about 10 minutes or so. Tasty, tasty.
 

ponyo

Lifer
Feb 14, 2002
19,688
2,811
126
Originally posted by: alfa147x
Originally posted by: yamadakun
Alton Brown did a crab show that has more info that you will ever need, but I have no link.

I think

http://www.foodnetwork.com/foo...OOD_9936_22741,00.html

I just tried this method for the first time on couple of legs. Very good. The dill herb removed the fishiness and the wet paper towel and plastic wrap sealed in all the moisture and flavor. The crab meat was very juicy. It's just like steaming it but in a microwave. Inside of some of the bigger legs were bit cold but I don't know if that's because I didn't thaw it long enough or if it was just too thick. I cooked it for almost 4 minutes on my microwave to account for the thickness.

Convenience of not having to wash big pots is a big plus and it's much quicker than boiling the water. Overall, I give this method a :thumbsup:.

Now off to make some linguine with crab, radicchio, and garlic with the leftovers..
 

Mo0o

Lifer
Jul 31, 2001
24,227
3
76
stir fry in a black bean sauce mixed with a bit of corn starch onion and scallions.
 

spidey07

No Lifer
Aug 4, 2000
65,469
5
76
Originally posted by: RossMAN
We were at CostCo today and I thought of this thread.

Yeah, but they're already cooked like most crab.

Crab is difficult to cook correctly IMHO. I said COOK, not reheat cooked crab.

It's like other shellfish - there is little time between done and overdone. I'll let you know when I have it figured out, because I don't.
 

Cerpin Taxt

Lifer
Feb 23, 2005
11,940
542
126
Originally posted by: JS80
Should come pre-cooked. Microwave. Fin.

We usually get Dungeness Crab, and they come pre-cooked. We don't even heat them, just eat 'em cold right outta the fridge with a little bit of melted butter.

My family has always been big on seafood. Most Thanksgivings we don't even have turkey. Instead we have crab, clams, mussles, oysters, and shrimp.
 

Injury

Lifer
Jul 19, 2004
13,066
2
81
I had a roommate that cooked crab legs a lot and typically he would melt some butter in the pot and add his seasonings before adding the water. I don't know what difference it makes, but he had a culinary arts degree and I didn't. I don't like crab legs anyway, though. ;)
 

ponyo

Lifer
Feb 14, 2002
19,688
2,811
126
Originally posted by: spidey07
Originally posted by: RossMAN
We were at CostCo today and I thought of this thread.

Yeah, but they're already cooked like most crab.

Crab is difficult to cook correctly IMHO. I said COOK, not reheat cooked crab.

It's like other shellfish - there is little time between done and overdone. I'll let you know when I have it figured out, because I don't.

It's virtually impossible to get red king crab legs uncooked in the US unless you live in Alaska or something. You have to get live ones and I don't know anywhere around me that sells the entire live king crab. I was able to buy live whole Russian Red King crabs when I was in Korea and it was awesome. I boiled it and it was the sweetest crab I've ever tasted And I've eaten lot of crabs. Much sweeter than the flash frozen cooked ones we get here in the states. But for the price and convenience, you can't beat the cooked flash frozen Red King Crab legs available at Costco or Sam's Club. We probably go through 80-100 lbs every winter season.
 

spidey07

No Lifer
Aug 4, 2000
65,469
5
76
Originally posted by: Naustica
Originally posted by: spidey07
Originally posted by: RossMAN
We were at CostCo today and I thought of this thread.

Yeah, but they're already cooked like most crab.

Crab is difficult to cook correctly IMHO. I said COOK, not reheat cooked crab.

It's like other shellfish - there is little time between done and overdone. I'll let you know when I have it figured out, because I don't.

It's virtually impossible to get red king crab legs uncooked in the US unless you live in Alaska or something. You have to get live ones and I don't know anywhere around me that sells the entire live king crab. I was able to buy live whole Russian Red King crabs when I was in Korea and it was awesome. I boiled it and it was the sweetest crab I've ever tasted And I've eaten lot of crabs. Much sweeter than the flash frozen cooked ones we get here in the states. But for the price and convenience, you can't beat the cooked flash frozen Red King Crab legs available at Costco or Sam's Club. We probably go through 80-100 lbs every winter season.

Agreed. But cooking crab vs. reheating crab is a completely different thing.
 

NL5

Diamond Member
Apr 28, 2003
3,286
12
81
Originally posted by: Naustica
Originally posted by: spidey07
Originally posted by: RossMAN
We were at CostCo today and I thought of this thread.

Yeah, but they're already cooked like most crab.

Crab is difficult to cook correctly IMHO. I said COOK, not reheat cooked crab.

It's like other shellfish - there is little time between done and overdone. I'll let you know when I have it figured out, because I don't.

It's virtually impossible to get red king crab legs uncooked in the US unless you live in Alaska or something. You have to get live ones and I don't know anywhere around me that sells the entire live king crab. I was able to buy live whole Russian Red King crabs when I was in Korea and it was awesome. I boiled it and it was the sweetest crab I've ever tasted And I've eaten lot of crabs. Much sweeter than the flash frozen cooked ones we get here in the states. But for the price and convenience, you can't beat the cooked flash frozen Red King Crab legs available at Costco or Sam's Club. We probably go through 80-100 lbs every winter season.

I don't think most people in this thread are aware that they are buying COOKED crab most of the time. I cook fresh crab all the time though - how do I know it's fresh? The little buggers tried to pinch me when I yanked em out of the ocean.......

 

spidey07

No Lifer
Aug 4, 2000
65,469
5
76
Originally posted by: NL5
I don't think most people in this thread are aware that they are buying COOKED crab most of the time. I cook fresh crab all the time though - how do I know it's fresh? The little buggers tried to pinch me when I yanked em out of the ocean.......

:music:can't pinch me
*dom-dom-da-dom-dom-da-dom-da-dom*
can't pinch me
:music:
http://pics.bbzzdd.com/users/spidey07/lob2.jpg
http://pics.bbzzdd.com/users/spidey07/lob5.jpg
http://pics.bbzzdd.com/users/spidey07/lob8.jpg

can't pinch me
 

Turin39789

Lifer
Nov 21, 2000
12,218
8
81
omg I has never cooked the crabs before. Never bought them from the store anymore either.

Thinking about doing it tomorrow now. What is the best value to get, and best general preparation.

How to clarify butter? Butter + magnifying glass FTL?


 

EagleKeeper

Discussion Club Moderator<br>Elite Member
Staff member
Oct 30, 2000
42,589
5
0
Salted water retains the flavor of the crab when you boil/steam them
 

spidey07

No Lifer
Aug 4, 2000
65,469
5
76
Originally posted by: Turin39789
omg I has never cooked the crabs before. Never bought them from the store anymore either.

Thinking about doing it tomorrow now. What is the best value to get, and best general preparation.

How to clarify butter? Butter + magnifying glass FTL?

If you're serious...

Clarified butter takes some time to remove the solids - think about 40 minutes. You should have some handy, but if you have to start from scratch...40+ minutes.

From there you can break apart the crab into managable chunks to reheat (legs and half body). If live then you've got me because that's where I fail.
 

Turin39789

Lifer
Nov 21, 2000
12,218
8
81
Originally posted by: Common Courtesy
Salted water retains the flavor of the crab when you boil/steam them

straight salted water or a herb/salt mix, like cavendars or tonys or a homeade ?