I love crab cakes.  My wife will only eat crab if it is plain, steamed, and served with drawn butter.  “The course of true love never did run smooth.”  And, so, we have a lot of steamed crab at the chateau.

 

I know that some people also recommend  boiling crab legs with seasonings, but we like the simplicity of the naturally sweet and rich flavor of crab legs that have been steamed. Using a two-piece pasta pot with the strainer portion as a steamer insert, works well to perfectly steam crab legs, of course, accompanied by clarified butter for dipping.

INGREDIENTS

  • 3 -4 cups water
  • 2 lbs snow or king crab legs, frozen (do not thaw)

INSTRUCTIONS
In a large pasta pot with strainer insert, bring 3-4 cups water to boil. (Water amount may vary, but just keep below the level of the strainer portion of the pot.).
Rinse ice from frozen crab legs, and place in the strainer insert of the pot. Cover.
Steam frozen crab legs for 4 to 6 minutes for snow crabs or 8 to 10 minutes for king crab, or until heated through.
Serve crab legs with clarified butter for dipping.