How to Prepare Crab Claws

For 3-4 servings

• 1.3 kg of pre-processed, frozen crab claws
• 1 tablespoon (15 ml) of salt
• ½ teaspoon (2.5 ml) of garlic powder
• 1 teaspoon (5 ml) of dill
• ¼ cup (60 ml) of unsalted butter

• While thawing the crab claws in the refrigerator is the recommended method, you can also thaw them by placing them under cold running water for a few minutes.
• Most frozen crab claws are pre-processed. If you prefer unprocessed crab claws, you'll need to purchase live crabs.
• Cook the crab claws immediately after thawing. They should be kept in the fridge for no more than 2 days and should not be refrozen once thawed.

• You can also use a cast-iron pot as an alternative to a heavy stockpot.
• Instead of garlic powder and dill, you can use 2 tablespoons (30 ml) of seafood seasoning mix or any other spices you prefer for cooking the crab claws.

• Keep the pot lid open while boiling the crab claws.
• The crab claws only need to be boiled long enough to heat them through. Overcooking will ruin the delicate flavor of the crab meat.
• The water should be at a gentle simmer when cooking the crab claws.

• If desired, you can serve the crab claws with melted butter.

• If you're in a hurry, you can speed up the thawing process by holding the legs under cold running water for a few minutes.

• Make sure there's enough water to cover the bottom of the pot, but not so much that it touches the bottom of the steaming tray.
• If you have a steaming basket or a bamboo steamer, you can also use a slow-cooker to steam the crab, as long as the steamer fits snugly on top.

• It's best to use a bamboo steamer or a similar steaming tray that fits inside the pot to keep the lid securely in place.

• Ensure the water is boiling before you place the lid on and set the steaming timer.
• After steaming, the crab legs should have a fragrant aroma of being fully cooked.

• Alternatively, you can thaw prepped crab legs more quickly by holding them under cold running water for a few minutes.

• Using hot water is better than cold or room-temperature water because it will match the temperature of the oven more closely. If you use cold water, you'll have to wait a few minutes for it to warm up in the tray.

• Once the crab legs are arranged on the tray, cover the tray with aluminum foil.
• You can add the water either before or after placing the crab legs on the tray, it won't make a difference.

• While not necessary, flipping the crab legs after 4 minutes of baking can help them cook more evenly. Just be sure to cover the baking tray with aluminum foil before returning it to the oven.

• Alternatively, you can thaw them by placing the legs under cold running water for a few minutes. This method also helps remove any remaining ice or residual slime. Pat them dry with paper towels before cooking.

• If you have a lot of crab legs, you may need to layer them, but make sure each layer is evenly spread out.
• An oval-shaped pot works best for arranging the crab legs evenly compared to a round one.
• Just add enough water to cover the crab legs. Too little or too much water can either dry out the crab legs or fail to heat them properly.

• If you prefer a stronger garlic flavor, you can substitute 4 minced garlic cloves for the garlic powder.
• Since the crab legs are simmering slowly, the seasonings will soak into the thick shells and enhance the flavor of the meat inside.

• Try to cover the crab legs with as much butter as possible. You can stir them to coat the legs more evenly, but this step is optional.

• If you don’t have time to thaw the crab legs and need to simmer them while still frozen, add an extra 30 minutes to the cooking time.

• If desired, you can serve the crab with a little melted butter or a squeeze of lemon juice.

• An alternative, slower method is to place the crab legs in the refrigerator and allow them to thaw for about 8 hours or overnight.
• Although you can use a microwave to cook the crab legs, it’s not recommended for defrosting.

• If you have too many crab legs to arrange in a single layer, you can cook them in batches. Alternatively, if you stack them in layers, you’ll need to stir them once or twice during cooking to ensure even heating in the microwave.
• A glass dish with a lid is the best option, but any microwave-safe container will work.

• If cooking 1.3 kg of crab legs, add 180 ml of water.
• Warm or hot water works better than cold water for this step.

• For 1.3 kg of crab legs, microwave on full power for 18-24 minutes.
• Be sure to stir or rearrange the crab legs during the cooking process to ensure even cooking.

• Prepared crab legs can be served cold. Thaw the crab legs at room temperature for use in a crab salad or as a side dish with melted butter or Hollandaise sauce (a mixture of butter, eggs, and oil).

• Shallow dish
• Large pot or Dutch oven
• Steaming pot
• Bamboo steamer or steaming tray
• Shallow baking tray
• Aluminum foil
• Slow-cooking pot
• Microwave-safe dish
• Food tongs
• Flat serving plate