Boiled Crab Legs Recipes

Steps:

• Put the crab legs in the bottom of a large stockpot, then cover with 4 quarts of water and stir in the seafood seasoning (see Cook's Note). Halve the lemons and squeeze the juice into the pot, then add the rinds. Cover and bring to a boil, then cook over medium-high heat until the crab legs are warmed through, about 5 minutes. Remove the crab legs to a large serving bowl or platter.
• Meanwhile, melt the butter in a small saucepan over medium-low heat. Cook until the butter foams and simmers, about 1 minute. Remove from the heat and let stand 5 minutes. Using a spoon, remove any milk solids from the surface of the butter, then slowly pour the melted butter into a small serving bowl, leaving any watery, white whey behind in the saucepan. Serve alongside the crab legs.

Steps:

• Fill large stockpot or Dutch oven half full with water; add seafood seasoning and salt. Heat to boiling.
• Add crab legs. Cook 3 to 5 minutes or just until heated. Remove with tongs to serving platter. Serve warm with melted butter.

Steps:

• Cut a slit, length-wise, into the shell of each piece of crab.
• Melt the butter in a large skillet over medium heat; cook the garlic in the butter until translucent; stir in the parsley, salt, and pepper. Continue to heat mixture until bubbling. Add the crab legs; toss to coat; allow to simmer in the butter mixture until completely heated, 5 to 6 minutes.

Steps:

• 1. Half fill a large saucepan with cold water and add a tablespoon of sea salt and seasoning if you wish.
• 2. Bring the water to the boil and then drop the crab legs inches.
• 3. Reduce the heat slightly and allow the crab legs to simmer and heat up for 5 - 7 minutes.
• 4. Remove from the water and rinse the crab legs. Serve hot.