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Super Simple Crab Legs
So, your Crab Legs have traveled all the way from the Bering Sea to your freezer. They’re already perfectly cooked—your job? Don’t mess it up. This method is best for any large variety too big for a steam pot; this method is not recommended for clusters. Let’s get cracking!
- Prep Time: 8 Hours
- Cook Time: 10 minutes
- Total Time: 8 hours 10 minutes
Ingredients
Crab Legs
Instructions
- Thaw Like a Pro: Patience is key here. Place those icy crab legs in the fridge and let them thaw for 8–12 hours. If you’re in a hurry, you can give them a quick soak in cold water (still wrapped, no shortcuts), but seriously, try to plan ahead. Once thawed, they’ll chill happily in the fridge for 5 days.
- Preheat the Oven: Set your oven to 350°F—a nice, cozy temperature. It’s the culinary equivalent of tucking your crab legs under a heated blanket.
- Dress ‘Em Up: Grab a baking dish or high-rimmed tray and lay those thawed beauties out. They’re the stars of the show, but you can add some supporting flavors like lemon slices, garlic cloves, or a sprig of thyme. Let your taste buds make the call—crab legs are very forgiving co-stars.
- Add a Splash: Pour a scant 1/8 inch of hot water into the dish. (No, you don’t need to measure—just eyeball it like you’re on a cooking show.) Cover tightly with aluminum foil. This keeps the steam in and the crab legs moist, so they stay luscious instead of turning into seafood jerky.
- Warm It Up: Pop the covered dish into the oven and bake for 10 minutes—just enough time to reheat them without losing their sea-fresh flavor.
- Crack and Enjoy: CAREFULLY pull the dish out of the oven (there may still be water in the dish, and now that water is HOT). Uncover, and let those crab legs cool for a couple of minutes. Then, grab your seafood tools (or brute strength) and start cracking. Pair with melted butter, a squeeze of lemon, and your drink of choice. Oh, and invite friends—they’re handy for cracking shells and for compliments.