Snow Crab Legs

How to cook snow crab legs without drying them out.

Snow crab legs are great, but very expensive to order at a restaurant, but easy to make at home and much better if you follow some tips.

1.  Always buy them fully frozen, ask the counter person to get them from the freezer, not from the display case. Once they start to thaw in the case, they lose moister and the water coating them is lost, it is often sea water and adds flavor to the steamer water. Keep them frozen when you get them home.

2.  Buy the largest ones you can find, they come in four sizes, 5/8oz, 8oz, 10oz, 12oz, per cluster, the larger ones cost a bit more but have more meat per pound.

3.  Always steam them, never boil them.

4.  Add water to the bottom of a large pot, season with your favorite seafood seasoning. I use Old Bay, one smashed clove of garlic and a bay leaf. Place a steamer basket in the pot making sure the water is below it. Turn the heat to high, when it starts steaming remove the crab legs from the freezer and place them in the pot, cover and steam until you see bubbling in the large open end of the cluster. Note: the legs are fully cooked when you buy them, so all you are doing is heating them up.  Bring the pot to the table and serve from the pot, hot and moist.