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All crabs have 10 legs, regardless of type. In fact, crabs are members of the order Decapoda, which translates to “decapod,” meaning 10 legs. From here, different types of crabs are divided into different infraorders, but they all share the same characteristic of being a decapod.


Eat crab legs by separating the legs from the body, cracking or cutting the legs open and pulling out the meat. This process takes only a few minutes. You need crab legs, a lobster cracker or scissors, a knife and a small fork.


Crab legs are easy to boil, steam, bake or grill. Crab legs can even undergo a quick steam in the microwave and taste just as good as freshly prepared legs. Most people either steam or boil crab legs because it is quick and easy, but grilling or baking is simple and gives the legs a different flavor


It is necessary to thaw the crab legs overnight and have a pot of boiling water ready to go; after that, it is only necessary to cook them in the water for about five minutes, as long as they get turned several times cook them evenly. If they are properly cooked, crab legs are a delicious seafood tr


A good cooking time for crab legs depends on how they will be prepared. If boiling or steaming the crab legs, 4 to 6 minutes is usually enough. If baking the crab legs in the oven, they will take closer to 15 minutes.


Some simple side dishes that compliment crab legs include a fresh green salad with citrus dressing or steamed mixed vegetables seasoned with fresh herbs. Steamed artichokes or green beans go well with crab legs because these sides may be dipped in the same butter as the crab.


Crab legs stay fresh in the freezer for up to three months. The crab should be placed in freezer bags or airtight, freezer-safe containers for storage.


Crab legs remain fresh and safe to eat for up to 3 months in a freezer. They must be packaged properly to maintain the best quality.


The U.S. Food and Drug Administration suggests that pregnant women limit their total intake of fish and shellfish, including crab legs, to 12 ounces or less a week. Twelve ounces equates to two-to-three meals containing shellfish.


Crab legs are low in mercury, so they are safe for pregnant women to eat in moderation. It is important for pregnant women to make sure the crab legs are cooked thoroughly prior to eating them.