How to Reheat Crab Legs – The tender, salty meat inside crab legs is a delicacy worth the extra effort of penetrating the outer shell so hard. Crab legs are commonly sold to pre-cooked consumers as evidenced by the shell’s bright orange color, which helps alleviate health concerns related to undercooked seafood. If they are frozen, make sure to defrost the crab legs before reheating them to ensure the meat heats evenly throughout by letting them sit in the refrigerator overnight by running them in cold water or putting them in the microwave in a “defrost” setting. Once the crab legs are fully thawed, you can use various methods of reheating, depending on your available resources, time and personal tastes.
Using a microwave oven is the least desirable method of defrosting, as it often creates cooked hot spots that make the meat harder and less tender. Microwave-thawed legs should be heated and served immediately for best results.
- Preparation: Put 2 cups of water and 1 tablespoon of sea salt in a saucepan. The salt gives flavor and makes the water boil faster. Put the pan over high heat and let it come to a boil.
- Cooking: Put the crab legs in a sieve and place it on the boiling water. Cover the colander with a lid to hold the steam and cook for about 6 minutes, or until you can easily smell the aroma of cooked crabmeat.
- Preparation: Preheat the oven to 350 degrees Fahrenheit. At the same time, arrange your crab legs in a shallow baking dish, ensuring that they are not stacked or overlapping. Add 1/8 inch of hot water and cover the pan with aluminum foil- this keeps the feet moist during the baking process.
- Cooking: Place the covered container and into the oven cook for 7 to 10 minutes at 350 degrees. This allows them to warm evenly throughout. Remove them from the oven and let cool.
- Preparation: Place the crab legs in a microwave dish. For every 8 ounces of crab legs you make, add 1 tablespoon of water. Cover the container.
- Cooking: Place the container in the microwave and cook for 3 1/2 minutes on high for every 8 ounces of crab.
- Preparation: Fill a large pan way with cold water and add 2 tablespoons of sea salt. You can also add other seasonings you want for water. Put the pan over high heat until it starts to boil.
- Cooking: Add the crab legs to the boiling water. Reduce the heat to a medium setting and cook for about 6 minutes. Then remove the water legs and let them drain for 2 minutes.
Boiling is not recommended for king crab legs, as direct exposure to boiling water can make the soaked meat while diminishing its delicate flavors.
- Preparation: Light the charcoal briquettes on your grill and allow them to reach a slow, steady combustion. At the same time, water the crab legs in a thin layer of olive oil so they do not stick to the grilling rack.
- Cooking: Place the crab legs evenly across the rack on the grill, and then cover them. The grill should reach a temperature of 300 degrees, which you can measure with a grill thermometer. Cook for about 5 minutes, deliver them, recover them, cook for another 5 minutes. Remove them from the grill and let cool for 2 minutes.
These reheat methods can be used for the crab legs cooked remains as well. Cooking times may vary depending on the size and type of crab legs. Smaller snow crab legs can cook a little faster than the larger king crab legs- similar, thawed legs cook faster than the frozen ones.
Be careful not to overcook the legs, or risk losing the taste and giving the meat a rubbery texture. Once the whole leg turned bright orange and emits a strong crabby odor, the meat inside is cooked.