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
3 pounds snow crab legs
Old Bay Seasoning
8-quart pot, with lid
steamer basket, or metal colander
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.