Steaming crab legs is the favored method for preparing this seafood because the crab is almost always sold pre-cooked and flash-frozen immediately after harvesting. The purpose of steaming is to reheat it thoroughly without drying out the delicate texture. This moist heat method ensures the meat is warmed all the way through, enhancing the flavor and making the shell easier to crack.
Preparation Before Steaming
Proper preparation starts with deciding whether to steam the crab legs from a thawed or frozen state, though thawing is recommended for uniform results. To thaw safely and quickly, the legs can be placed in a large bowl under cool running water for about 10 to 15 minutes. This process helps prevent the exterior meat from becoming overly warm, which can lead to uneven heating during steaming.
Setting up the steaming apparatus requires a large pot with a tight-fitting lid and a steamer basket or a metal colander that fits above the water line. The pot size must accommodate the volume of crab legs without overcrowding, which restricts the flow of steam. Pour one to two inches of water into the bottom of the pot, ensuring the water level remains below the base of the steamer basket. Bring the water to a rolling boil before adding the seafood.
Steaming Instructions: Timing and Technique
Once the water is at a rolling boil, the crab legs should be carefully arranged in the steamer basket above the liquid. Place the legs in a single layer if possible, or at least loosely, allowing the steam to circulate freely around the shells. Immediately cover the pot tightly to trap the steam and maintain the temperature necessary for rapid reheating.
The duration of steaming depends on the type of crab and its starting temperature. Snow crab legs are generally thinner and less dense than King crab, requiring less time for the heat to penetrate the meat. When steaming thawed Snow crab legs, the range is between five and seven minutes after the lid is secured.
If the Snow crab is steamed directly from a frozen state, the required time increases to nine to twelve minutes. This additional time ensures the heat fully penetrates the frozen mass, preventing a cold center.
King crab legs, which contain thicker segments of meat, require a longer steaming period to ensure the heat penetrates to the center. Thawed King crab legs need seven to ten minutes of steaming time once the pot is covered. Steaming frozen King crab legs requires twelve to fifteen minutes to fully reheat the dense meat.
The measure of doneness is based on the internal temperature of the meat, not solely on time. Since the crab is already cooked, the goal is to reach a serving temperature of approximately 135 to 140 degrees Fahrenheit. A quick-read thermometer can be inserted into the thickest part of the largest segment, avoiding contact with the bone or shell, to verify this temperature.
Visual cues indicate that the crab legs are ready for serving. The shells will appear bright red and glossy, and a distinct aroma of heated shellfish will emanate from the pot. When the legs are done, remove them immediately from the heat source and serve to prevent overcooking, which results in tough, rubbery meat.