A single, large pot will likely hold about 2 pounds (0. 91 kg) of crab legs. [2] X Research source
A rolling boil is when the top of the water is moving violently and isn’t disturbed when you run a spoon through it. Beyond salt, you could also add seasonings of choice to the pot.
Use the tongs to move the legs around in the water so as much of the leg is submerged as possible. Bend legs at the joints if you need to. [5] X Research source
As they boil, move them around every once and a while to make sure you get the whole leg heated through. Fresh, uncooked crab legs will change color from dark grey/blue/brown to a bright red/orange. If your crab legs are cooked, they’ll look orange-pink in the package.
If you need to keep the legs warm, set them on a baking tray in the oven. Set the oven to the lowest setting. Don’t cook the legs too long, as you’ll end up with overcooked meat.
Discard the beer, lemon, and garlic when you’re done.
Make sure to wash the citrus thoroughly before throwing it in the pot.
Make your own crab boil seasoning with 8 bay leaves, 3 tablespoons (16 g) of coriander seeds, 4 tablespoons (22 g) of mustard seeds, 2 tablespoons (11 g), of whole allspice, 1 teaspoon (2 g) of whole cloves, 2 tablespoons (13 g) of dill seeds, and 1 tablespoon (5 g) of crushed red pepper flakes. Use the whole amount for 5 pounds (2. 3 kg) of crabs or a combination of crabs and other food.
You can add these in addition to other seasonings.
King crab has the thickest legs, but snow crab can be just as tasty. Aim for 0. 5 to 1 pound (0. 23 to 0. 45 kg) per person. [13] X Research source
They also shouldn’t smell freezer burned or fishy.
Crab will last in the freezer up to 3 months. It will still be edible after that time, but the quality will begin to diminish.
If you’re pressed for time, place them in a colander with cold, running tap water. They should thaw in 5-10 minutes.
