Steamed Crab Legs

To me, snow crab legs are practically the perfect food. High in protein, low in fat, they can go from freezer to table in less than an hour. Commonly served at all-you-can-eat buffets, they’re often boiled before being tossed onto the steam tables. Do yourself a favor: don’t boil these beauties. Boiling leeches out some of the flavor, especially if they sit in the water too long. — L. Weal

INGREDIENTS
3 pounds snow crab legs
Old Bay Seasoning
water

TOOLS
8-quart pot, with lid
steamer basket, or metal colander

METHOD
1. Break apart crab legs at the joints. Lightly season with Old Bay.
2. Fill pot with a little water — about 2 inches deep. Place steamer inside stockpot. (The water line should not rise above the bottom of the steamer.)
3. Cook water over medium-high heat, until boiling.
4. Place seasoned crab legs in steamer, cover, and cook approximately 20 minutes until the shells turn bright red.

NOTES & TIPS
• Snow crab legs are usually sold frozen in the fish market or supermarket. No need to defrost them prior to cooking.

READY IN
20 minutes

YIELD
2 servings

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