Steaming crab is the ideal way to prepare wild-caught Alaskan crab to serve it with a dip or enjoy it on its own. It's quick to do and is the easiest way to preserve the moist, tender texture of crab meat. Unlike boiled crab, steamed crab retains more of its own juices and flavors.
Steaming crab could not be simpler. Even if you don't have a steamer on hand, it does not require special equipment and can be done in a standard pot in ten mnutes or less.
Note: Most frozen crab products come pre-cooked. Snap-and-Eat Snow Crab, and Snap-and- Eat Dungeness Crab is ready to heat and eat, and scored for easy eating. Red King Crab is split, and can be prepared similarly, but should not be fully submerged in liquid.
Equipment for Steaming Frozen Crab Legs
To steam frozen crab legs you will need a steamer pot, or a large pot with a colander and a lid. Alternatively, you can use any pan fitted with a lid, and put a shallow layer of water inside.
You can steam the crab in plain water or flavor the water with salt and optional aromatics like lemon slices, garlic, seasoning or any herbs.
Should You Thaw Frozen Crab Legs Before Steaming?
It's up to you. You can either thaw frozen crab legs before steaming them, or steam crab legs from frozen. Because of their size, crab legs can be steamed from frozen efficiently while retaining the quality of the meat.
If steaming frozen crab legs, rinse off any thicker areas of ice glaze under cold, running water. This will help ensure even heating.
How Long to Steam Crab Legs
Alaskan crab that is still frozen takes slightly longer to steam than crab that has been thawed. Either way, it takes 10 minutes or less to steam crab:
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Steaming Alaskan crab from frozen: about 10 minutes
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Steaming thawed Alaskan crab: about 5 minutes
How to Steam Frozen or Thawed Crab Legs
Gather your materials: Crab (frozen or thawed); a steamer basket that fits in a lidded pot, or a wide lidded pot or pan; lemon slices
If using a steamer basket, fill a pot with an inch of water, then add a few lemon slices. Cover with lid, then bring water to a simmer over medium heat until steaming.
Once pot is steaming, add crab and cover with lid. Continue to steam over medium heat for 5 minutes if using defrosted crab; 10 minutes if using frozen crab.
If not using a steamer basket, simply cover the bottom of a wide pot or pan with about ¼ inch of water and add a few lemon slices. Cover with lid and bring to a simmer over medium heat until steaming. Then, add crab and cover with lid. Continue to steam over medium heat for 5 minutes if using defrosted crab; 10 minutes if using frozen crab.
Tips for Heating and Eating Frozen Crab Legs
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If crab legs are split (as in red king crab) do not fully submerge in water, rinsing is fine
- If your crab is fully cooked before freezing (as in red king, snow, or dungeness crab) you may simply thaw in the fridge overnight and eat cold without steaming.
Enjoy while still hot, alongside your favorite dipping sauces.
FAQs About Steaming Frozen Crab Legs
Q: Can you over-steam crab legs?
A: Yes! Oversteaming your crab legs will cause them to become tough and dry. Pay attention to the time the crabs are in the heated pot as outlined in this article, and look for red shells and flaky meat. The crab legs will also start to waft a sweet, seafood aroma to tell you they are done cooking
Q: Should you thaw crab legs before steaming?
A: No, you don't have to. Steaming for frozen crab works best for convenience. If your crab legs are thawed and you'd like to heat them up, you can simply keep them in the steamer for less time.
Q: Are crab legs already cooked?
A: Frozen crab legs are usually sold pre-cooked as its the best way to preserve the quality and texture of the meat. Cooked crab legs freeze perfectly and conserve the delicate flavor until you're ready to consume.
Q: Is it better to boil or steam crab legs?
A: Boiling or steaming frozen crab legs are both viable options for cooking this delicious protein. If the shells have been pre-split (as in Alaskan Red King Crab) you'll want to steam so that the meat does not become water-logged. If the shells are in tact, boling works fine, but steaming is our preferred method.
