Crab legs

Most crab legs are already cooked before they are purchased. They are then typically frozen in brine and glazed with freshwater. Therefore, they need only be heated before consumption, not cooked again. In fact, reheating isn’t even necessary. Thaw them at room temperature and serve them up, if that is your preference.

Preparation methods:
• Steam – In a steamer pot, bring water to a boil. Add crab legs and cover. Let them steam until you can smell them, then test one of the legs for warmth.
• Oven – Situate legs in a shallow baking pan. Add water to 1/8-inch depth and cover with foil. Bake at 350 degrees, 6 to 10 minutes until warm.
• Microwave- Place legs in microwave-safe container. Add one tablespoon water for every eight ounces of crab. Heat them in the microwave for two-to-four minutes per every 8 ounces eight of crab until warm.

Crab legs are typically served with drawn butter and lemon wedges. Crab crackers or kitchen shears can be used to remove flesh from the shell. A damp towel or napkin is also a good item to have on hand when enjoying crab legs. Cold crab may be made into a salad or served with cocktail sauce or mustard hollandaise sauce.

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