How to Cook Snow Crab Legs

Learn how to cook snow crab legs by boiling, steaming, grilling, or baking. Our snow crab arrives fully cooked and frozen, so the goal is to reheat the sweet meat gently without drying it out.

These directions work for shell-on Alaskan Bairdi clusters and Canadian Opilio clusters. Larger Bairdi clusters may need more time than smaller Opilio clusters.

Before You Start: Thawing & Timing

Thaw the crab overnight in the refrigerator at 40°F or below, in a covered container that catches drips. For a quicker thaw, keep it in a sealed bag in cold water and heat it promptly after thawing. Do not thaw crab on the counter.

Cooking from frozen? Steaming or gentle simmering makes it easy. Start timing once the steam or simmer returns after adding the crab. Use these ranges as a starting point; check the thickest piece and keep heating if its center is still cold. Work in batches so heat can circulate.

Snow Crab Reheating Times
Method	Thawed crab	Frozen crab
Gentle simmer	3–4 minutes	8–10 minutes
Steam	3–4 minutes	6–8 minutes
Grill at 400–450°F	4–5 minutes total	8–10 minutes in foil
Bake at 375°F, covered	10–15 minutes	Thaw first for this method

These instructions are for fully cooked, shell-on crab, not raw crab or picked crab meat. For larger legs, see our king crab cooking guide.

Snow crab clusters reheating in a pot with corn and seasoning

Boiling Snow Crab Legs

Fill a large pot with enough water to cover the crab. Bring it to a boil; salt or seafood seasoning is optional.
Lower the clusters into the pot with tongs, then reduce the heat to a gentle simmer.
Once the simmer returns, heat thawed crab for about 3–4 minutes or frozen crab for about 8–10 minutes. Avoid a hard, rolling boil.
Check that the thickest piece is hot all the way through. If it is still cool in the center, continue heating and check again.
Lift out with tongs, drain, and serve warm with lemon and melted butter.

Snow crab clusters steaming in a pot on the stovetop

Steaming Snow Crab Legs

Add 1–2 inches of water to a large pot. Set a steamer basket or a sturdy metal insert above the water and bring the water to a boil.
Arrange the snow crab clusters in the basket without packing them tightly. Keep the crab above the water.
Cover with a lid. Once steam returns, heat thawed crab for about 3–4 minutes or frozen crab for about 6–8 minutes.
Carefully open the lid away from your face and check the thickest piece. Continue heating if the center is still cold.
Remove with tongs and serve immediately.

Snow crab clusters on a grill beside melted butter

Grilling Snow Crab Legs

Preheat the grill to 400–450°F. Lightly brush the crab shells with oil.
Place thawed crab on the grates and close the lid. Grill for about 4–5 minutes total, turning once halfway through; watch for scorching.
For frozen crab, wrap the pieces in a foil packet with a small splash of water. Grill the closed packet for about 8–10 minutes total.
Open foil carefully to release hot steam. Check that the meat in the thickest piece is hot throughout and heat longer if needed.
Transfer to a platter and serve with butter and lemon.

Snow crab clusters in a roasting pan with lemon and herbs, being placed in the oven

Baking Snow Crab Legs

Thaw the crab first, then preheat the oven to 375°F.
Arrange the crab in a single layer in a rimmed baking pan. Add a shallow layer of water, just enough to cover the bottom of the pan.
Add lemon slices or seasonings if you like. Cover the pan tightly with foil to hold in steam.
Bake for about 10–15 minutes. Start checking at 10 minutes and continue until the meat in the thickest piece is hot throughout.
Use oven mitts and tongs to remove the pan and crab. Open the foil away from your face and serve warm.

Cooked snow crab clusters served with corn, lemon and melted butter

Crack, Serve & Enjoy Your Snow Crab

Break the legs apart at the joints, then use seafood shears along the softer underside of the shell. Pull the shell away and remove any firm tendon from the meat. Serve with melted butter, lemon wedges, and your favorite sides.

Complete your meal with snow crab, seafood tools, and more ideas from our cooking and recipe collection.

Photography by Julianna at Bon Vivants Creative.

Preparation guidance: Alaska Seafood Marketing Institute and FDA seafood handling guidance. Oven times are practical estimates; the size of the pieces and your equipment affect timing.

Snow Crab Cooking FAQ

Answers for fully cooked, shell-on crab legs and clusters.

Are snow crab legs already cooked?

Our snow crab arrives fully cooked and frozen. These directions reheat shell-on crab; they are not instructions for cooking raw crab.

Can I cook snow crab legs from frozen?

Yes. Steam frozen crab for about 6–8 minutes or gently simmer it for about 8–10 minutes, checking that the thickest piece is heated through. For the oven method, thaw first.

How do I know when snow crab legs are ready?

Check the meat in the thickest leg or cluster section, not just the shell. It should be hot throughout with no cold center. The time ranges are estimates; larger pieces or crowded pots can take longer.

How do I keep snow crab legs from drying out?

Heat only until warmed through. Use a covered steamer or covered baking pan, simmer gently rather than boiling hard, and watch the grill closely.

Do Bairdi and Opilio snow crab need different methods?

Use the same methods for both varieties. Bairdi clusters are often larger, so begin checking at the suggested time and keep heating if the thickest meat is still cool.

How should I store crab after serving?

Refrigerate promptly at 40°F or below. Do not leave seafood at room temperature for more than two hours, or more than one hour when the temperature is above 90°F.