A Seafood Celebration! Crab Legs in a Pinch with Chef Crystal Baldwin

Nothing says panache like a plate of crab legs at a holiday dinner. A lovely blend of seashore rustic and five-star grace, they always add a touch of class and are an especially welcome extravagance in the chilly winter months. Better yet, they’re easy — and that’s no big fish story.

“Don’t be intimidated,” begins Chef Crystal. “Essentially, all of the hard work on crab legs is done for you before purchasing them at the store. Crab legs are fully cooked and just need to be reheated before eating. My preferred method is steaming, but there are many options.”


Steaming: Fill a large pot — one that will fit a colander — one-third full of salted water and bring to a boil. Place the crab legs in the colander in the pot and steam, covered, for 4-6 minutes.

Boiling: Bring a pot of water to a rolling boil then add the crab legs, ensuring they are completely submerged. Turn the heat to medium and cook, covered, for 2-3 minutes for Snow Crab or 5-6 minutes for King Crab; remove from the heat; drain and serve.

Grilling: (You probably won’t do this in December, but good to know for April!) Place crab legs on the grill over medium heat. Cook for 3 minutes per side for Snow Crab or 5 minutes per side for King Crab.

Baking: Preheat oven to 350°F. Place crab legs in a baking pan in a single layer; add 1-2 cups of hot water. Bake for 6-8 minutes for Snow Crab or 8-10 minutes for King Crab.


Table Tools,
Kitchen shears, a crab cracker and a fork are all you need to enjoy your crab — and you can find these in our House & Home Department. You can also use your bare hands. Simply break the legs at the joints and the meat will come out easily with a small fork. Serve with melted garlic or herb butter and a squeeze of lemon. Shop our Seafood Department to find both Snow and King Crab hailing from Argentina and Russia to Canada and the U.S.! The quality is superb and our Fishmongers are prepared to help you celebrate with a little shellfishness!