How to Cook Snow Crab Legs Frozen

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Steaming is the king of crab leg cooking. It’s foolproof, fast, and preserves that sweet, briny flavor like a warm hug from the ocean. Grab a large pot with a steamer basket—no basket? A metal colander works, just don’t tell your mom.

Pour about an inch of water into the pot. Add a tablespoon of salt and a bay leaf if you’re feeling fancy (the bay leaf is optional but makes you look like you know things). Bring that water to a rolling boil, then drop in the frozen legs straight from the bag.

Cover tightly and steam for exactly 5 to 7 minutes. Yes, set a timer. Overcooking turns crab into shoe leather, and nobody wants to chew their seafood. When the shells are bright red and the meat feels warm to the touch, you’re golden.

Pro Tip: Don’t Drown Them

The water should never touch the crab—that’s why it’s steaming, not boiling. If you’re lazy and just dump legs into boiling water, you’ll leach out all the flavor. And then you’ll cry into your butter, and I don’t want that for you.