To start cooking a memorable dish of snow crab legs, pour two inches of water into a large pot with a lid. Put in 2-3 pinches of sea salt. You can also use regular salt as an alternative if you don’t have sea salt in your kitchen. Bring the water to a boil.
When the water is boiling briskly, put in the crab legs. Place the lid on top of the pot. If the legs are too long for you to close the top, cover the pot using tin foil.
When the water boils again, reduce the heat and steam the legs for at least ten minutes. If you have frozen snow crab, you may need more time to cook it thoroughly.
After steaming, take the snow crabs and drain the water. Settle the crabs onto a tray and let them cool for a couple of minutes. Be cautious because the legs can be awfully hot.
Pound a clove of garlic while waiting. Put butter that has not yet melted on a microwaveable bowl. Add the crushed garlic to the butter. Microwave until it melts. Then, blend the garlic with the butter. For a slightly different taste, you can put in lemon juice, salt, fresh pepper, or other spices.
Serve the snow crab legs with the butter and garlic sauce. Use a cracker to open the shells of the crab legs and get the meat.
If you want to relish the naturally sweet and rich flavor of the crab meat, you may just steam the crab legs. A two-piece pasta pot with a strainer is ideal for steaming crab legs. Bring 3-4 cups of water to a boil in a two-piece pasta pot. Remove the layer of ice from 2 lbs of frozen crab legs, and place the crab legs in the pot’s strainer insert. Cover the pot and steam the crabs for at least four minutes, or until they are well cooked. Serve the crab meat with clarified butter for dipping.
You may also cook the crab legs by grilling. Wrap the frozen snow crab legs in a packet of foil and seal. Then grill using medium-high heat for 8 to 10 minutes, keeping it four to six inches away from the heat. You can serve the crab legs immediately after they are cooked.