Steamed Snow Crab Legs

You don’t even need to thaw the crab legs to get this seafood dinner on the table. The frozen, precooked snow crab legs steam quickly until hot and tender, while a simple garlic lemon butter melts alongside them for dipping. In about 15 minutes, you’ll have sweet, juicy crab meat with hardly any prep or cleanup.

Why Steaming is The Best Way to Cook Snow Crab Legs

Frozen snow crab legs are typically already cooked, so the goal isn’t to cook them from raw. You’re simply reheating the crab until the meat is hot, tender, and easy to pull from the shells. That’s why this recipe comes together so quickly.

I prefer steaming crab legs because it heats the crab gently without soaking the shells in water. The meat stays sweet and juicy, and there’s less risk of it becoming waterlogged. The lemon and garlic in the pot add a fresh aroma while the crab steams, but most of the flavor comes from the warm dipping butter.

The garlic lemon butter is simple enough that it doesn’t overpower the crab. Melted butter adds richness, the garlic brings a savory bite, and fresh lemon juice balances everything with a little brightness. It’s exactly what sweet snow crab meat needs. If you want to add more flavor, dip the crab in this seafood boil sauce or cajun garlic butter sauce.

Ingredients

• 2 pounds frozen snow crab legs
• 2 large lemons
• 6 cloves garlic
• 1 stick butter

Ingredient Notes

• Frozen snow crab legs: Most snow crab legs are cooked before being frozen, so this recipe simply reheats them with steam. There’s no need to thaw them first. Two pounds makes a generous main-course serving for two people.
• Butter: Use unsalted butter since snow crab is naturally salty. This gives you more control over the flavor of the dipping sauce.
• Garlic: Fresh garlic works best here. Half goes into the pot with the crab, while the rest flavors the melted butter.
• Lemons: Lemon slices add a fresh aroma while the crab steams, and fresh lemon juice brightens the garlic butter. Save extra wedges for squeezing over the crab at the table.

How to Cook Snow Crab Legs

Step 1: Set up the steamer

Add 1 cup of water to a large pot and place a steamer basket on top. The water should sit below the basket so the crab steams rather than boils.

Step 2: Add the aromatics and crab

Place the snow crab legs in the steamer basket along with the slices of one lemon and 3 cloves of garlic. Cover the pot with a tight fitting lid.

Step 3: Steam the crab

Bring the water to a boil over medium-high heat, then steam the crab legs for 6 to 8 minutes until heated all the way through. The shells will turn a brighter red and the meat inside will be hot and tender when done.

Step 4: Make the garlic lemon butter

While the crab steams, heat the butter in a small saucepan over low heat with the remaining 3 cloves of garlic and 1 tablespoon of fresh lemon juice. Let it melt completely and keep it warm over the lowest heat setting so the garlic has time to infuse into the butter. Do not let it boil.

Step 5: Remove the meat and serve

Remove the crab legs from the steamer and crack the shells to extract the meat. Dip generously into the warm garlic lemon butter and serve immediately.

My Tips for the Best Steamed Crab Legs

• Wait until the water is boiling before adding the crab. Starting with active steam makes the cooking time more accurate and helps the frozen crab legs heat evenly.
• Don’t overcrowd the steamer basket. Arrange the clusters loosely so steam can move around them. If your pot is small, steam the crab in batches rather than packing everything tightly together.
• Keep the crab above the water. The water should sit just below the steamer basket. If the legs are submerged, they’ll boil instead of steam and the meat may become waterlogged.
• Serve the crab immediately. Snow crab cools quickly, and the meat is easier to remove while the shells are still warm. I like to warm the serving platter first so the legs stay hot longer at the table.
• Use kitchen shears for easier cracking. Cut along the softer underside of each shell, then gently pull it apart. This is less messy than smashing the shells and gives you a better chance of removing the meat in one piece.
• Warm the garlic butter gently. Keep it over low heat and remove it before the garlic begins to brown. Browning can make the dipping sauce taste bitter and overpower the sweet crab.
• Provide a bowl for discarded shells. It sounds simple, but having an empty bowl and a few damp napkins at the table makes serving crab legs much easier and less messy.

What to Serve With Snow Crab Legs

Snow crab legs pair best with simple sides that don’t overpower the sweet crab meat. My favorites are:

• Corn on the cob: Boiled or grilled corn is a classic seafood side and tastes even better dipped in the garlic butter. Go with this Wingstop corn if you want to add some cajun flavor to your meal.
• Roasted potatoes: Crispy potatoes make the meal more filling without competing with the crab.
• Crusty bread: Use it to soak up any garlic lemon butter left on the plate.
• Coleslaw: The cool, tangy crunch balances the rich butter sauce. I love pairing it with this homemade coleslaw.
• Green salad: A simple salad with vinaigrette keeps the meal light and fresh. My go-to is this iceberg lettuce salad.

For a full seafood-style dinner, I suggest serving the crab legs with corn, roasted potatoes, lemon wedges, and plenty of warm butter.

How to Store and Reheat Snow Crab Legs

To refrigerate: Store leftover crab legs or removed crab meat in an airtight container in the refrigerator for up to 3 to 4 days. Keep the crab and garlic butter in separate containers, and refrigerate everything within 2 hours of serving.

To reheat: For reheating crab legs, place them back in a steamer basket over boiling water. Cover and steam for 3 to 4 minutes, just until hot throughout. Since the crab is already cooked, avoid steaming it longer than necessary or the meat may become dry and rubbery. USDA recommends reheating leftovers to 165°F. Warm the garlic butter separately in a small saucepan over low heat, stirring until it melts and comes back together.

To freeze: Even though the crab legs were previously frozen, you can safely freeze the leftover steamed crab meat again. Remove it from the shells, transfer it to a freezer-safe container, and freeze it within 3 to 4 days of cooking. Use within 3 months for the best quality, then thaw overnight in the refrigerator before reheating.

Steamed Snow Crab Legs FAQs

How long do you steam crab legs?

Steam crab legs for 3 to 8 minutes, depending on whether they’re thawed or frozen. Thawed snow crab legs take about 3 to 4 minutes, while frozen snow crab legs need 6 to 8 minutes. Start timing once the crab is in the steamer basket and the pot is covered with steady steam. Most grocery-store snow crab legs are already cooked, so you’re only reheating them. Remove the crab as soon as it’s hot throughout to keep the meat tender and juicy.

Are snow crab legs already cooked?

Most frozen snow crab legs sold at grocery stores are already fully cooked. Their orange-red shells are a sign that they were cooked before freezing. This recipe reheats the precooked crab gently rather than cooking raw crab from scratch.

How long do you steam frozen snow crab legs?

Steam frozen snow crab legs for 6 to 8 minutes once the water is simmering and producing steady steam. Keep the pot covered and remove the crab as soon as it’s hot throughout so the meat doesn’t become dry or rubbery.

How long do you steam thawed snow crab legs?

Thawed snow crab legs only need about 3 to 4 minutes of steaming because they’re already cooked and no longer frozen in the center. Start timing after placing them over simmering water and covering the pot.

Do you need to thaw frozen crab legs before steaming?

No, you can steam snow crab legs directly from frozen, which is the method used in this recipe. Thawing them first shortens the steaming time and may help them heat more evenly, but it isn’t required. To thaw crab legs safely, place them in the refrigerator overnight. For faster thawing, seal them in a bag and submerge them in cold water. Don’t thaw seafood on the counter.

How do you know when snow crab legs are done steaming?

The shells should feel hot, and the meat inside should be steaming hot, firm, pearly, and opaque. Since the crab is already cooked, you’re looking for it to be heated through rather than waiting for the shell to change color.

Can you steam crab legs without a steamer basket?

Yes. Place a heatproof rack, trivet, or metal colander inside a large covered pot to hold the crab above the simmering water. The crab shouldn’t sit directly in the water, and the lid should close tightly enough to trap the steam.

Is it better to boil or steam snow crab legs?

Both methods work, but I prefer steaming. It reheats the crab without submerging it in water, which helps the meat stay sweet, juicy, and less waterlogged. Steaming also makes it easier to avoid overcooking the delicate crab meat.

How many pounds of snow crab legs do you need per person?

Plan on about 1 pound of snow crab legs per person when serving them with sides. For larger appetites or a meal centered almost entirely around crab, allow closer to 1 ½ pounds per person.

How do you crack and eat snow crab legs?

Separate the legs at the joints, then bend each section gently until the shell cracks. You can also cut along the softer white underside with kitchen shears and peel the shell apart. Pull out the thin tendon, remove the crab meat, and dip it in the warm garlic lemon butter.

More Seafood Recipes to Try

• Trader Joe's Lobster Bisque Pasta
• Crab Cakes
• Seafood Rice
• Crab Louie Salad
• Pan Seared Scallops