Recipe For Crab Legs

by Crab-O-Licious
(Pacific Northwest)

This recipe for crab legs is a perfect recipe for either Alaskan King Crab legs or Dungeness Crab. It's also a perfect recipe to make that will impress a crowd at your very own crab fest!

I found this wonderful recipe in the Crab (Northwest Homegrown Cookbook Series) and it never ceases to amaze me and my family how tasteful and delightful these crab recipes are!

First of all, if you are using frozen King or Dungeness Crab, thaw the crab overnight in the refrigerator. If time doesn't allow, you can bake them in a 9x13 inch baking dish for thawing as well.

The author suggests using a two-layer bamboo steamer for steaming the crab legs. You can use a regular colandar, though, if that's what you have.

Ok! Now on to the this recipe for crab legs...


  • 1/4 Cup-Garlic-chopped (8-10 cloves)

  • 2 Tablespoons-Green Onion-chopped

  • 1 Tablespoon-Asain Sesame Oil

  • 2 Teaspoons-Shaoxing Wine, Dry Sherry, or Dry White Wine

  • 1/4 Teaspoon-Salt

  • 2 Pounds-Crab Legs-portioned and thawed


First, combine the garlic and onion in a mini-processor or blender and pulse to mix.

Add the sesame oil, wine and salt, blend well until it forms to a thickened puree for about 45-60 seconds.

Put a few inches of water in the bottom of a wok or large pot over which the bamboo steamer basket will fit snugly. Bring the water to a boil over high heat.

While the water is heating, use a cleaver or large heavy knife to cut the crab legs into pieces about 6 inches long or in half. Use the same large knife or kitchen shears to split the length of the shells, just on one side, not all the way through, to allow the flavors to penetrate the meat and make extracting the crab meat easier.

Spoon the garlic paste over the crab pieces and spread it lightly over the split opening. Lay the crab pieces on 2 heatproof plates that will fit inside the steamer baskets and stack the baskets over the boiling water.

Cover and steam until the crab is heated through and the wonderful, mouthwatering aroma of garlic permeates the basket, about 10 minutes.

Transfer the crab legs to individual plates and serve immediately.

This recipe for crab legs serves 2-4 servings.

You can easily double or triple the recipe if you are having a crab festival. Enjoy!

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