Bairdi Crab Legs

Preparing crab legs at home may seem like a lot of work, but most of the prep work is done before our crab legs are packaged, making cooking a breeze! You’ll love how sweet and tender each bite of this crab is.

Crab legs, can be baked, broiled, steamed, boiled or even grilled. They’re not a fussy seafood to prepare if you don’t overcook them. Sizzlefish Bairdi crab legs are caught in southeast Alaska. Bairdi crabs are known for being the largest type of snow crab with plenty of decadent meat within their legs and body. Bairdi crab legs are high in protein and heart healthy omega-3 fatty acids.

Sizzlefish crab legs are packaged in one-pound bags, perfect for portioning. This recipe makes two pounds of crab, so if you’re enjoying it as an appetizer, it will serve four people and if you’re serving the crab as an entree, it will serve two.

You may notice the crab bodies are conveniently sliced in half. This will help

the crab cook more evenly since the body is thicker than the legs. If you’re crab bodies aren’t cut in half, simply use a large sharp knife to cut them in half through the cartilage and meat.

Since crab legs can be quite large, broiling them on a large sheet pan is a quick and easy method without boiling a large pot of water. Boiling can also cause the flavor to escape from the crab and we don’t want that! Broiling instead will enhance the flavor of the crab and brushing with butter encourages the shell and any exposed meat on the body to lightly char.

A little bit of bay seasoning doesn’t flavor the crab per se, but it will add an herby aroma inspired by coastal cooking!

Be sure to give your crab legs plenty of time to thaw in the refrigerator to ensure they’re not frozen and cook evenly through. 12 hours or overnight is ideal.

Use your hands to bend the legs at the joint until the crack. Then hold the larger portion of the leg with two hands and crack it in half. Pull out the meat and enjoy. Use a nutcracker, seafood cracker or kitchen scissors to open the thicker shells of the crab legs. Don’t forget about the meat in the claws and body as well! Serve with a squeeze of fresh lemon and plenty of melted butter for dipping!