Coock Methods

Surprisingly for some, crab legs are not difficult to prepare and can be done in a matter of minutes.

Whereas the meat inside the crab's shell is usually rich and brown in colour, the meat contained in crab legs is snow white in colour, extremely flavoursome and tender and succulent when cooked. For many, the delicately sweet white crab leg meat is the best.

In Europe spider crabs are popular, as they have long legs, which contain lots of sweet flavoured succulent meat.


In the US and Canada, however, no crab can beat the Alaskan king crab for the length of their legs and the amount of meat within them.
for more information:http://www.helpwithcooking.com/seafood-shellfish/cook-crab-legs.html

When you buy crab legs from the market, they are almost always sold already cooked and then frozen, so cooking them is just a matter of reheating.

The crab legs are cooked on board the fishing boats as soon as they have been caught and then immediately flash frozen afterwards. This ensures the freshness and the flavour of the meat.