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How to Cook Crab Legs

Albertina Roca
  |   May 27, 2016   |  
Wondering how to cook crab legs? Then you’ve come to the right place. With their striking appearance and exquisite flavor, crab legs are the ideal gourmet dish for special occasions. Also, since they’ve usually been precooked when you purchase them, it’s easy enough to reheat them and make them good for eating. We’re going to show you several different ways to cook these delicious gourmet delights.

Before cooking the legs, you can thaw them to reduce cooking time. You can do this by leaving them in the refrigerator for around 10 hours, or placing them in cool water for an hour. You can alternatively just boil them from frozen, but you should expect them to take considerably longer to cook. Make sure you rinse the crab legs off before cooking.

Boiling Crab Legs

Boiling is a simple method of preparing crab legs. It's also effective, since the water filters into the shells and heats the meat evenly while also keep it moist.
Fill a pot up with enough cold tap water to cover the crab legs, add a touch of salt and any other seasonings you may like, and bring the water to a boil. Add the crab legs carefully, covering them entirely in water. Boil them uncovered for around 5 minutes (larger crabs may take longer), moving them with tongs as need be. Remove the legs, and serve with butter, lemon wedges and a choice of side.

Steaming Crab Legs

Fill a large pot with water, cover it and boil atop a stove. You can add beer, lemon slices and/or other seasonings to the water if you wish, for added scent. When the water boils, uncover the pan, and place a steamer on top. Place the crab legs into the steamer, cover, and steam for 5 minutes. Remove the crab legs and serve with melted butter and lemon.

Grilling Crab Legs

Preheat your grill on low, and cut your thawed crab legs at the joints to break them into shorter segments. Brush them with butter or oil, plus any other seasonings you'd like. Place them on the grill, close the top, and shut the grill for five minutes before flipping them. Check for flare-ups, and try to avoid letting any legs get burnt. Serve them with melted butter and lemon.

Always make sure you buy crab legs from a reputable source. The legs need to be as fresh as possible, and prepared in facilities designed for cleanliness and masterful preparation. Fortunately, the seafood products we sell here at Gourmet Food Store tick all those boxes! We deliver them right to your door and keep them frozen for the entire transit, ensuring the finest in quality.


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Albertina Roca

Copywriter & Certified Cheese Addict

Meet Albertina, a seasoned food writing wordsmith and marketing creative split between the sizzling vibes of Miami and the charming streets of Buenos Aires. With a solid 20 years in the traditional and digital advertising world for the gourmet food industry, she’s mastered the art of making words as mouthwatering as the dishes they describe. She’s proudly been part of the Gourmet Food Store family (and its brands) since its very beginnings, and what a fun, flavor-packed journey it has been!


Albertina's journey in copywriting is marked by a passion for creativity and a knack for connecting with audiences. Her expertise spans SEO-driven content that boosts visibility, engaging social media strategies that spark conversations, persuasive advertising campaigns that captivate, and heartfelt storytelling that resonates deeply.


With a diverse portfolio spanning numerous articles, blogs, and captivating content pieces, Albertina has left her mark on the industry. From informative guides to persuasive sales copy, her work not only informs but also inspires action.

Education and Background

Her journey began at Rutgers College, where she studied in History and Political Science, with a minor in English Lit. She honed her craft at The Miami Ad School in South Beach, where creativity and copy collided under the South Florida Sun. From the neon streets of South Beach to the tango beats of Buenos Aires, her pen dances with the rhythm of whatever gastronomic tales she gets to write at the time.

Currently savoring life in Buenos Aires, Argentina, she’s bilingual in English and Spanish, an avid reader, and cheese addict.

Her writing? Seasoned with creativity, spiced with experience, and garnished with a dash of wit.

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