Crab Legs
INGREDIENTS:

1 lb. (frozen) Snow Crab Legs
2 Tablespoons Butter
1 tsp Lemon Juice
1/2 or more fresh Lemon, cut into wedges
Nutcracker and small Fork
Now you can put in slow cooker, cover with water,
cover and cook for 30-40 min, or you can also boil
in large pot.
Most times stores sell this frozen. If not frozen or
you defrost them, cook for about 20 min.
I used Snow Crab. If you prefer Alaskan King
Crab, the cooking time should be increased by
ten min or so. (frozen 40-50 min, defrosted 30 min)
The ones I bought were already cooked and just
needed reheating.
If you find fresh and uncooked, when you're
boiling them, you will know they are done because
they turn a bright Orange. Figure the same boiling
time tho.



















When done, remove with tongs and plate.
Melt Butter with Lemon Juice (you can nuke it)
and serve in dipping cup.
NOTE ON CRAB:
Snow Crab Legs (shown here) come in different sizes. You
will see something like 5 UP or 8 UP in advertising sales. 5
UP means that there are about 5 Legs per cluster (as
shown here), accordingly 8 UP means that there are about
8 or more legs per cluster. Obviously the 5 UP gives you
larger sized legs per cluster than having 8 "skinny" legs as
with 8 UP. For the 5 UP you can get ABOUT 1 1/2 clusters
per pound.
King Crab Legs have more prickly spines that can poke
you and generally speaking a bit more meat. You may see
something like 10/12 or 16/20 in advertising sales. This
means that for the 10/12 there are between 10 and 12
legs PER ten pounds (or roughly each leg is one pound),
as opposed to 16/20 which means that there are between
16 and 20 legs PER ten pounds (or roughly 2 legs per
pound). Obviously the 10/12 (10 to 12 legs) are larger and
have more meat than the 16/20. King Crab is almost
double in price per pound than Snow Crab.
There is also something called Colossal King Crab which is
just that - COLOSSAL; VERY BIG; GIANT. They are very
expensive.
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