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Steaming snowcrab legs

Old 02-23-2019, 11:50 AM
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Default Steaming snowcrab legs

Bought 4 lbs of pre-cooked frozen crablegs that caught my eye at the grocery store, got home and realized beyond knowing I have a 10 gallon pot w/steamer basket, I got nothing.

Any tips? Do I need to defrost them first? Seasoning before or after if at all? Do I cook anything with them like those baby potatoes?

Thanks for any tips.

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Old 02-23-2019, 12:11 PM
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Make a dutch oven and steam them on the stove top. You'll need a skillet, a grease splatter screen, and another skillet, or deep pot that can be flipped upside down and cover the screen and legs. Put about an inch of water in the skillet, season the water with ole bay, place the screen over the skillet, bring the water to a boil, lay t he crab legs on the screen and cover with the deeper pot. No more than 10 minutes before checking. You may have to shrink the size of the legs by breaking them at the joints until they fit under the pot. Don't bother seasoning the crab because the meat is shielded from the seasoning by the shell. But of course you need the items listed to steam the legs. If you can't cover the catch and contain the steam then find another way. Good luck
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Old 02-23-2019, 12:13 PM
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If I were doing it I would thaw the crab, use a good pair of scissors to extract the meat and then do the same as described but reduce the cook time to 6 minutes max. If you separate the meat then you can apply the seasoning directly to the meat while steaming. Be careful with the ole bay. Don't lay it on too heavy.
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Old 02-23-2019, 12:29 PM
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Whether it be lobster that I cooked and froze or pre cooked/frozen crab I have always thawed, taken apart and then sauté just enough to heat through. I like butter, but a little olive oil works as well. Only takes a minute or two tops. They are already cooked more than enough.
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Old 02-23-2019, 12:31 PM
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I may be missing something but I'd put about 2-3 inches of water in your 10 gallon pot with basket and just steam them. They are already cooked so all you have to do is heat em up.
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Old 02-23-2019, 12:32 PM
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I've always boiled mine in shell and frozen with some Bays Seasoning and a few lemons. 10 minutes and done.
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Old 02-23-2019, 12:34 PM
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Throw them in the steam pot, after a couple min throw on the old bay let them steam till done. You know there done when you break the jet of the leg, pull out the 2 tendons. Then break the leg in half and the meat has shrunk enough to pull right out. Sorry the description sucks I don’t know any other way to explain. Hopefully someone else can do a better job. Enjoy. We steam about 60 lbs a year and love them. They come in 30 lb boxes.
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Old 02-23-2019, 12:39 PM
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Pre-cooked, I just eat them cold with melted butter. Kitchen scissors are my tool of choice, snip off each end then cut lengthwise
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Old 02-23-2019, 12:41 PM
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Originally Posted by Surfjeepzx View Post
Be careful with the ole bay. Don't lay it on too heavy.
There's no such thing...
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Old 02-23-2019, 12:48 PM
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remember you are reheating them, not cooking them

best to thaw them first

they do surprisingly well in the microwave actually

but the oven works quite well

wrap them in foil, and bake 350 - 15 or so mins for snow crab, longer for king as they are thicker

this is the first section of a king crab leg, adjacent to the body - we can buy them this way
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Old 02-23-2019, 01:07 PM
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Originally Posted by rbhankins001 View Post

remember you are reheating them, not cooking them

best to thaw them first

they do surprisingly well in the microwave actually

but the oven works quite well

wrap them in foil, and bake 350 - 15 or so mins for snow crab, longer for king as they are thicker

this is the first section of a king crab leg, adjacent to the body - we can buy them this way
Do you get more meat per pound buying just that 1st joint?
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Old 02-23-2019, 01:07 PM
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Thank you all for the responses.
Lots of options here. I think I see the route I will follow.
Sometimes when we order legs the shell is real flexible and a challenge to open versus sometimes they crack right in half.
I like the scissors idea if they shells turn out soft but anybody know how to avoid that?
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Old 02-23-2019, 01:14 PM
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Originally Posted by 99yam40 View Post
Do you get more meat per pound buying just that 1st joint?
don't know about the meat per pound, but it is the biggest part - and as a result the most expensive

I generally don't like them unless they are fresh (meaning they were alive when I put them in the pot) but sometimes make exceptions
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Old 02-23-2019, 01:25 PM
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Boil them in water for 17 minutes without thawing, Throw in couple cobs of corn, fingerling potatoes, some sausage (I like smoked turkey), lemon cut in half to let juices out and a bag of Zatarain's crab boil seasoning (check your local supermarket). I believe there's a McCormick version of this seasoning as well.

You'll need a stick of melted butter with some seafood seasoning to dip your crab meat in and maybe some for the corn.

Enjoy!
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Old 02-23-2019, 01:45 PM
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Here's what I do. Not as much experience as Rob but family sells all sorts of crab legs so I've had a bunch.

Preferably thaw first. This will help them heat evenly without over cooking.

as mentioned you are just reheating them. So all you have to do is get them to a temp you like and you're done.

I prefer to steam. Boiling gets water inside the shells and I feel it dilutes the flavor. I don't like dry heat for reheating seafood because it dries it out but the foil can help.

Simple:
fill stock pot with water to the top of your colander. Enough to cover but not enough to make mich contact to the legs and definitely not to cover the legs. For me that's about 2"

get it it super hot and boiling good with a lid/cover on.

Take lid off, throw in legs and cook for desired warmth. I do about 4 min for king.

As for opening I prefer cutting, I use a steak knife and saw down the side of the leg and peel them back. Use a side of a spoon or something for the claws that is a little heavier but not so heavy it crushes the shell into the meat.
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Old 02-23-2019, 01:50 PM
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We do the box of Costco ones a few times a year, really easy and easy to crack or cut shells:

Heat oven to 350 degrees. Arrange crab legs in a single layer on a large rimmed baking sheet.
Pour about a cup of water or beer into the bottom of the pan and cover tightly with aluminum foil.
Bake in the center of the oven for 8-10 minutes—you will begin to smell them when done.
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Old 02-23-2019, 03:27 PM
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Originally Posted by tartuffe View Post
Bought 4 lbs of pre-cooked frozen crablegs that caught my eye at the grocery store, got home and realized beyond knowing I have a 10 gallon pot w/steamer basket, I got nothing.

Any tips? Do I need to defrost them first? Seasoning before or after if at all? Do I cook anything with them like those baby potatoes?

Thanks for any tips.

Pic of wife so debt is paid in advance
they are fully cooked all you have to do is heat them . def don't boil em, just steam enough to thaw and heat though . season after you pull the meat out with some seasoned butter dip at most. never have understood why some like to season such delicate flavored meat but I do like a little clarified butter on em.
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Old 02-23-2019, 04:03 PM
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We usually steam Snowcrab for around 20-25 minutes in our steamer. The steamer has seen better days, so it might be a bit weaker (slower cooking) than a new one.
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Old 02-23-2019, 04:08 PM
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PLEASE Don't boil such a wonderful piece of heaven!

Easy peezy.

Thaw
Crack
Add 1 tbs melted butter and old bay to each lrg sec
Lay on heavy alum foul
add 2 table spoons water.
fold and seal
oven at 350 for 15 - 20 minutes max
rotate once

Done

drawn butter and very light old bay.
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Old 02-23-2019, 04:12 PM
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Why not boil them?

Have done this snow and king for decades. Always come out great, stinks up the house though.
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