Steamed crab legs recipe

In a large pot bring 4 inches of water to a boil. Add the crab legs cover and let steam for 7 minutes.

12tsp Italian seasoning.

Steamed crab legs recipe. To steam first choose a pot large enough to hold the crab legs and a steamer basket with a tight-fitting lid. Fill the pot with an inch or two of water then arrange the basket on top. Fill the pot with an inch or two of water then arrange the basket on top.

The simplest approach to cooking crab legs is to boil them. Simply bring a pot of water to a boil and add about four to six legs depending on size. Make sure to tuck in the legs.

Tear off a 30-inch-long piece of plastic wrap. Thoroughly moisten two paper towels and stack them one upon the other on the wrap. Lay the leg sections on the paper towel along with the dill.

Add a few cloves of garlic to the water if desired. Bring water to a boil before laying the crab legs on the steamer. Cover the pot and steam for 5 minutes.

Remove the crab legs and serve. In a large pot bring 4 inches of water to a boil. Place a metal cooking grate usually found in any home supply store in the bottom of the pot above the water line so that the crab is held above the water level and can steam cook.

Place the legs knuckle-side down where the heat is. 12tsp Italian seasoning. 1tsp old bay seasoning.

Put water and a steaming basket in a large pot or pan. Large enough to hold the crab legs. Bring to a boil.

Add the crab legs cover and let steam for 7 minutes. Thaw crab in the refrigerator 8-10 hours or overnight. Combine water white wine half of the lemon and 2 tablespoons of the fresh herbs in the bottom of a large heavy-bottom pot.

Insert a raised steaming basket and bring to a boil over high heat.