Crab Legs are a personal favorite here at my house, and they make for a great healthy (and low carb!) meal. They are great for holidays, special occasions, or anytime you want to get everyone to the table – and keep them there longer. 😉
The biggest problem people have is how to cook crab legs correctly, so that they’re easy to eat and don’t require tools. If you’ve ever ordered them at a restaurant and noticed the crab meat was hard to get out of the shell (or required tools!), those crab legs were overcooked.
I’m going to show you how to make PERFECT crab legs that require ZERO tools. 😀
I prefer Snow Crab Legs but this works with any kind. This is the last brand I bought (on sale) but they weren’t my favorite because they were pre-cracked:
When I make crab legs, you can easily snap them open and pull out whole pieces of crab meat without any trouble at all. Here’s how you do it:
Start with frozen crab legs. Bring a large pot of water to a rolling boil. Turn off the heat, add the frozen crab legs, cover the pot, and set a timer for THREE minutes. After exactly three minutes, drain the water, toss them in a big bowl and serve immediately!
Tip: You want approximately one pound of crab legs per person.
Best served with melted butter for dipping. For a low carb meal I include a large Caesar salad (sans croutons) and sauteed or mozzarella stuffed mushrooms. If you have “carb eaters” in the house you can easily add garlic bread and/or baked potatoes to the meal for them.
This meal literally takes less than 20 minutes to make, start to finish. That includes bringing the water to a good boil, and doing everything else while you’re waiting to toss in the crab legs. But it makes you look like a total star in the kitchen. 😉 Enjoy!