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  • (upbeat music)

  • - Ooh!

  • Hey, everybody.

  • It's Natasha of NatashasKitchen.com,

  • and I have such a treat for you.

  • I'm gonna teach you our four favorite ways

  • to cook crab legs.

  • Crab legs are so easy.

  • Most of times you get them in the grocery store,

  • they're already cooked,

  • so it's a matter of heating them up,

  • keeping them super juicy

  • and bringing out all of that scrumptious flavor.

  • And we have a mouthwatering flavored butter

  • to dip the meat in, so let's get started,

  • 'cause I want some crab meat.

  • The first method I'll show you is the instant pot method,

  • and this is so easy.

  • Place a trivet in the bottom of the instant pot

  • and add one cup of water.

  • Then, top that with your four clusters of crab legs.

  • You can use fresh or frozen.

  • Fresh are a little bit easier to fit

  • because you can fold the legs easier.

  • Close the lid, set that on manual high pressure

  • for four minutes,

  • and make sure the valve is set to the ceiling position.

  • Once the timer is up,

  • switch that to the venting position,

  • and do a quick release of any pressure in the pot.

  • Once all of that pressure is released,

  • remove the lid and serve the crab legs.

  • The steaming method is the best way

  • to make a large batch to feed a crowd.

  • Place a steam basket into a large stock pot

  • and add one cup of water.

  • Add as many crab legs as you can fit

  • so you can still close the lid.

  • Bring that to a boil over medium-high heat

  • and let that steam-cook for about five to 10 minutes,

  • depending on if they were thawed or frozen to begin with.

  • They're ready when they're fragrant and steaming hot.

  • You can also grill or bake the crab legs in foil packets.

  • Using heavy-duty aluminum foil,

  • create a foil pack with four clusters of crab legs.

  • Bring the two ends up and fold twice to seal.

  • Then, fold each end twice to seal the sides.

  • This method doesn't require any added water,

  • but you do want to seal that foil pack

  • so the steam doesn't escape.

  • Place the foil pack on a preheated grill

  • over medium-high heat, or about 450 degrees Fahrenheit,

  • for 15 minutes if frozen,

  • or 10 minutes if the crab legs are thawed.

  • To bake the foil packs in the oven,

  • place it on a baking sheet

  • in the center of a preheated oven at 450 degrees Fahrenheit

  • and bake for 25 minutes if frozen and 15 minutes if thawed.

  • You'll know they're done

  • when you see steaming as you open the foil pack.

  • Now on to my favorite part, the garlic butter dipping sauce.

  • In a small saucepan, melt four tablespoons of butter

  • and add two pressed or minced garlic cloves.

  • This is my favorite garlic press.

  • I use it all the time, and I will link to it in the notes.

  • Also add one-fourth teaspoon of salt

  • and one-eighth teaspoon of black pepper.

  • Stir that for just 30 seconds or until fragrant,

  • then take it off the heat.

  • Once that's off the heat,

  • squeeze in half a tablespoon of lemon juice

  • or add the lemon juice to taste.

  • Divide that sauce into ramekins

  • to serve as a dipping sauce for that scrumptious crab meat.

  • All right, our crab is all done,

  • and that was ridiculously easy and pretty fast.

  • So now it is time, it is time for the taste test.

  • Who's hungry?

  • Okay.

  • Oh, let's get real here.

  • I'm just gonna get a little...

  • Just kidding, just kidding.

  • (laughs)

  • But we will need that.

  • Okay.

  • Serve this of course with that yummy flavored butter

  • that we just made.

  • And we're gonna dig right into this.

  • Just kind of go at it.

  • So...

  • If you don't have a crab cracker,

  • you can just, on these parts,

  • crack.

  • And really, these are so good.

  • Where there's a will, there's a way.

  • Okay.

  • And then the meat should come right out.

  • Look at that.

  • Like, wow.

  • I'm really excited inside.

  • Okay, and then dip, dip, dip.

  • And give it a little swirl because the tasty stuff

  • kind of sinks down to the bottom,

  • and you've got that butter layer on top.

  • So I want some garlic flavor.

  • Yum.

  • And then you can also serve this with lemon wedges.

  • So I like to put them on the platter when I serve.

  • You can just squeeze a little more lemon on your meat.

  • Mmm.

  • Mmm.

  • Mmm, hmm, mmm.

  • Mmm.

  • Mmm.

  • That is so, so delicious.

  • So with crabs, anywhere there's a pocket,

  • there's meat inside.

  • So make sure you don't miss anything.

  • And then you can use a nutcracker for those bigger claws

  • that are tougher to get through.

  • Sometimes they're pre-cracked.

  • Sometimes it's not good enough,

  • so I like to use this crab cracker.

  • But again, a nutcracker would work.

  • I'll link to this one in the notes.

  • Here we go.

  • Give it a little crunchedy crunch.

  • Okay, take this part off first,

  • so that it gets rid of that tough part

  • that you don't want to eat.

  • Let's crack that open to get to the good stuff.

  • And if you don't know what the good stuff looks like,

  • it's right there.

  • That's the good stuff.

  • Yum, okay.

  • Again, dip, dip, dip,

  • in that super yummy, garlic lemon butter.

  • Wow.

  • I mean, crab tastes great on its own,

  • but when you've got this dip added to it,

  • it's like restaurant style.

  • So, so delicious, and such a treat.

  • All right, and one more thing.

  • Don't forget.

  • Remember, our motto is no crab meat left behind,

  • so don't forget these little clusters on the ends

  • that hold the legs together.

  • They are actually loaded with crab meat.

  • So you can peel back,

  • and you'll find some yummy, yummy pockets

  • of crab meat inside.

  • Like this.

  • Mmm.

  • (laughs)

  • And we have a very special taste tester

  • who also loves crab meat,

  • and she has been waiting very patiently.

  • So we're gonna get her out here.

  • Come on.

  • Come on over.

  • She's pretending to be a kitty cat.

  • Kitty cats love crab too.

  • Okay, here we go.

  • You ready for this?

  • Yeah. - Yeah?

  • Let's crack this for ya.

  • Ya!

  • Hiya!

  • Okay, here we go.

  • You want me to dip it for you?

  • - Yeah.

  • - All right.

  • Okay, you ready?

  • Ready?

  • What do you think?

  • Okay.